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.
Servings: 12 Servings
Ingredients
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
Instructions
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.