Gingerbread Blondies

These Gingerbread Blondies are the perfect festive treat! I am absolutely obsessed with them! They are packed full of white chocolate chunks, gingerbread chunks, and gingerbread spices. They have such a divinely soft and gooey centre.

Reasons To Love This Recipe:

Blondies although made differently from Brownies have a similar texture. They are soft and gooey. I am obsessed with white chocolate so I absolutely love these as well as the added gingerbread extras they are utterly insane!

Gingerbread – Is there anything more festive than Gingerbread? I am sure I have said this before, but I absolutely LOVE the smell of it baking. It just seems to fill the entire kitchen and house and to me, it officially means it is the start of Christmas.

Perfect Festive Treat – This recipe is super easy and only requires a few ingredients. Mix them all together and voila! You have blondies. I added lots of crushed gingerbread men to these and the beauty is you can add more/less depending on your preference. Same with the chocolate chips.

Before you Start Baking

Before you start baking it is important to ensure that your oven is preheating. This ensures that the blondies are baking at the correct temperature. It is also important to pre-heat the oven as it ensures the blondies are baked through and you don’t end up getting sick.

Another thing I would suggest is having all your ingredients out and ready before you start baking. I prefer having them all weighed out in separate bowls that way I know I have everything I need and it just makes it a lot easier.

Finally, I would recommend lining your brownie tin with baking parchment and butter before you start baking. This just ensures that you can put them straight into the oven as soon as the batter is ready.

If you are using baking parchment just make sure that it covers the sides of the tin as well as the bottom as you don’t want your blondies to stick to the sides and rip.

Gingerbread Blondies

To make these blondies start by mixing the butter and sugar. I used light brown sugar and granulated sugar in these blondies. The light brown sugar just gives them a lovely hint of caramel and the granulated sugar gives the blondies a bit more structure and a shiny top.

Once you have creamed together the butter and sugar so it is lovely and light in colour add in the flour, eggs, vanilla, ginger, cinnamon and nutmeg. Mix until the ingredients are fully incorporated. It should only take around a minute or so. The blondie batter should be lovely and thick.

Finally, fold through the chocolate chips and gingerbread chunks until they are evenly distributed. I would recommend folding them through as it is much easier to ensure that they are evenly distributed.

Pour the mixture into your tin and bake in the oven for 25-30 minutes.

How Do I Know the Blondies Are Baked?

Okay, so you will know your blondies are baked when the top of them looks dry and they are a golden brown colour.

I wouldn’t recommend using a cake skewer to test the centre of them like you would with a cake. The skewer would always come out with batter on because you want the centre to be softer and gooey.

If you shake the tin gently the blondies should have a slight wobble to them.

My Blondies Are More Like Cake.

If your blondies have turned out more cakey than soft and gooey it just means that you have baked them for too long. They will still be perfectly delicious to eat but next time just bake them for a few minutes less.

Alternatively, if you prefer your blondies a bit more cake-like and not as soft and gooey just bake them for a few minutes extra.

Cooling the Blondies

I would recommend leaving the gingerbread blondies to cool fully in the tin before removing them.


I went for quite a simple decoration with these blondies and added a chocolate drizzle but you could sprinkle over some Christmas sprinkles or add some leftover gingerbread men.


If you don’t want to use white chocolate chips in this recipe you could use milk or dark.

Why not try cutting up a white chocolate bar instead of using chocolate chips for a chunkier piece of chocolate in your blondies.

If you don’t have any gingerbread men biscuits this would also work using any alternative ginger biscuit.


Brownie Tin

Mixing Bowls



Piping Bag

*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla

Pin it For Later!


If you do have any questions about these Gingerbread Blondies or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page. 

Gingerbread Blondies

Sarah Mark
These Gingerbread Blondies are the perfect festive treat! I am absolutely obsessed with them! They are packed full of white chocolate chunks, gingerbread chunks, and gingerbread spices. They have such a divinely soft and gooey centre.
Prep Time 30 mins
Cook Time 30 mins
Decorating Time 10 mins
Total Time 1 hr 10 mins
Servings 12 Servings


For The Blondies

  • 225 g Unsalted Butter or Stork
  • 225 g Light Brown Sugar
  • 50 g Granulated Sugar
  • 3 Large Eggs
  • 300 g Plain Flour
  • 1 tsp Vanilla Extract
  • 2 tsp Grouund Ginger
  • 1 tsp Ground Cinnamon
  • 1/5 tsp Ground Nutmeg
  • 300 g White Chocolate Chips
  • 200 g Gingerbread Men (crushed)

For the Decoration

  • 100 g White Chocolate


To Make the Blondies

  • Preheat the oven to 180C (160CFan) and line a brownie tin with baking parchment. Leave to one side. 
  • In a bowl cream together the butter and both sugars until lovely and light in colour. 
  • Add in the eggs, plain flour and vanilla extract and mix again.  
  • Add in the ginger, cinnamon and nutmeg and mix until the are fully incorporated. 
  • Fold through the white chocolate chips and gingerbread men until they are evenly distributed. 
  • Pour the mixture into your cake tin and smooth until completely flat and even. 
  • Bake in the oven for 25-30 minutes, until they are golden in colour and ever so slightly wobble. 
  • Remove from the oven and leave to cool fully. 

To Decorate

  • Add the chocolate to a heatproof bowl and melt in the microwave on 20-second bursts stirring in between until the chocolate is completely melted.
  • Pop it into a piping bag with a small round nozzle or if you are using disposable piping bags just snip the tip of the bag. 
  • Drizzle the melted white chocolate over the top of the blondies. Cut into individual portions and enjoy.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Prev Post Next Post
%d bloggers like this: