White Chocolate Walnut Gingerbread Blondies
Posted: Fri Dec 04, 2009 11:45 pm
White Chocolate Walnut Gingerbread Blondies
Peanut Butter & Julie
Ingredients:
10 oz. (2 1/2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, packedDsc03506_3
1/2 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup molasses
2 3/4 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
10 ounces coarsely chopped white chocolate
1 1/2 cups coarsely chopped, lightly toasted walnuts
Preparation:
Preheat the oven to 350F degrees. Spray a rimmed half-sheet pan (17X12 inches) with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla and molasses until combined.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add the flour mixture to the butter mixture, beating until just combined. Mix in the white chocolate and walnuts.
Spread the batter into the prepared pan and bake until set and the edges are golden, 22-25 minutes. Let the bars cool completely in a pan on a wire rack. Cut into squares or your desired shape. Makes about 3 dozen
Peanut Butter & Julie
Ingredients:
10 oz. (2 1/2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar, packedDsc03506_3
1/2 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup molasses
2 3/4 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
10 ounces coarsely chopped white chocolate
1 1/2 cups coarsely chopped, lightly toasted walnuts
Preparation:
Preheat the oven to 350F degrees. Spray a rimmed half-sheet pan (17X12 inches) with nonstick cooking spray. Line the bottom with parchment paper and spray the parchment.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla and molasses until combined.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add the flour mixture to the butter mixture, beating until just combined. Mix in the white chocolate and walnuts.
Spread the batter into the prepared pan and bake until set and the edges are golden, 22-25 minutes. Let the bars cool completely in a pan on a wire rack. Cut into squares or your desired shape. Makes about 3 dozen