Sharing our favorite chocolate chip blondies today! Try these White Chocolate Gingersnap Blondies recipe for a decadent Fall dessert!
Chocolate Chip Blondies
I am such a blondie recipe fan. These dense brownie-like bars of goodness have melted white chocolate and chunks of gingersnap cookies throughout. Talk about a dream. To make matters even sweeter, I’ve drizzled melted white chocolate over top. Nothing like making dessert dramatic.
Try my Triple Chip Blondies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your ingredient line-up minus Grandma’s Molasses–she was late to the party. I used coconut oil but you can substitute vegetable, canola or even extra virgin olive oil if you’d like.
How To Make Blondies
- Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with parchment paper.
- Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. Add the sugar, eggs, coconut oil and molasses. Mix to combine. Add flour, crushed gingersnaps, baking powder, salt and ½ Cup white chips. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.
- Pour batter into prepared baking dish.
- Bake for 35-40 minutes or until baked through. Let blondies cool completely. Melt 1 cup of white chocolate chips in microwave. Add 1-2 teaspoons vegetable oil to thin out. Drizzle over each serving if desired.
Let’s get started shall we?
What Is The Difference of a Blondie and Brownie?
Blondies and brownies have a few things in common. Both have eggs, flour, sugar and butter in their list of ingredients. They also both have a fudgy texture and are generally cut into bars.
They can can have “add ins” to the ingredients list, such as chopped nuts, chocolate chips, candies etc.
The whole texture of blondies and brownies falls somewhere in between a cookie and a cake.
The color Differences
When you look at a tray of the two bars, blondies are lighter in color than brownies.
Take your lovely white chips….
Pour your white chips in some melted hot butter.
Let the chips sit in the hot butter for a minute or two, and then stir until melted and smooth.
Pour in the sugar.
2 lovely eggs.
A touch of coconut oil.
Some molasses.
Time for the dry ingredients.
Gingersnaps!
Place your gingersnaps in a Ziploc bag and crush until almost ground. I use a wooden rolling pin.
Add gingersnaps to the bowl.
Add more white chips please.
Pour your batter into an 8×8 inch parchment lined baking dish….and time to bake.
Tips For Making The BEST Blondies
- Melt butter and add brown sugar while the butter is still warm. Make sure to cool this mixture. Let other ingredients, particularly eggs, come up to room temperature before you add them. You don’t want to add your eggs to hot butter and sugar or you’ll risk scrambling the eggs. Don’t overmix blondies; mix by hand instead of mixer for best results.
White Chocolate Gingersnap Blondies
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup white chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons extra virgin coconut oil
- 2 tablespoons molasses
- 1 cup all-purpose Gold Medal Flour
- 1/2 cup cup finely crushed Gingersnap Cookies
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
Drizzle
- 1 cup white chocolate chips
- 1-2 teaspoons vegetable oil
Instructions
- Preheat oven to 350 degrees and line an 8×8 inch baking pan with parchment paper.
- Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. Add the sugar, eggs, coconut oil and molasses. Mix to combine. Add flour, crushed gingersnaps, baking powder, salt and ½ Cup white chips. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.
- Pour batter into prepared baking dish. Bake for 35-40 minutes or until baked through. Let blondies cool completely. Melt 1 cup of white chocolate chips in microwave. Add 1-2 teaspoons vegetable oil to thin out. Drizzle over each serving if desired.