Easy Gingerbread Blondies with White Chocolate Chunks

Step 1

Preheat oven to 350°F. Coat a 12 x 17 inch rimmed baking sheet with nonstick baking spray and line the bottom with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.

Step 2

Whisk together the flour, baking soda, salt and spices in a medium bowl. Set aside

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugars on medium-high speed until creamy and fluffy (about 3 minutes)

Step 4

Add in the eggs and egg yolk, one at a time, scraping down the sides of the bowl with each addition. Add vanilla and molasses and mix on medium speed until combined.

Step 5

With the mixer on low speed, add the flour mixture until just combined. Do not overmix. Fold in the white chocolate chunks.

Step 6

Spread the batter evenly into the prepared pan and bake until golden on the edges for about 25 minutes. Cool bars in the pan on a wire rack and then cut into 2 inch squares. Enjoy!