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Dec
2
2018
White Chocolate Gingersnap Blondies
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
Prep Time
10 mins
Cook Time
40 mins
These White Chocolate Gingersnap Blondies are the perfect festive bar to make for family and friends!
Course:
Dessert
Cuisine:
American
Keyword:
best blondies recipe, blondie bar recipe, blondie recipe, blondie recipes, blondies, blondies recipe, easy blondie recipe, gingersnap cookies, gingersnap recipe
Servings: 12
Calories: 365 kcal
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.
Nutrition Facts
White Chocolate Gingersnap Blondies
Amount Per Serving
Calories 365
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 45mg15%
Sodium 164mg7%
Potassium 200mg6%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 162IU3%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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LOVE this, especially the gingersnap crumbs! I’m sure I could eat the entire pan!
Aww man, this looks awesome! Love it!
These look like some mighty fine blondies and anything with ginger in them has to be good. Right?
Anything with white chocolate and I am sold! These look gorgeous… and that picture with the topping spilling over… amazing!
Blondies are my favorite baked good to bake, yet I’ve never make them with gingersnaps – thank you for this wonderful recipe!
YUM! I love the addition of gingersnaps and have not seen that before. Perfect Fall/Holiday baking right here!
I love using coconut oil! Gotta try these!
Blondie’s are my favorite treat! Love the addition of gingersnaps! Great for fall!
You had me at white chocolate! This looks beyond-good!!! Love it, thanks for sharing.
These sound so good!
Oh my goodness! I love white chocolate and gingersnaps! These look so good!
You had me at white chocolate, Lady. 😉
This sounds delicious! I love gingersnaps & white chocolate.
oh Jenny- you never stop surprising me with your endless dessert bars! these look great!
These look marvelous!! Love the use of coconut oil and gingersnaps. YUM!!!
Such a brilliant, sweet idea, Jenny!
Mmm they sound so good!
Jenny these look great & I LOVE using coconut oil in baking too 🙂
I’ve died and gone to blondie heaven!!
I love ginger snaps and I love that you incorporated them in these blondie bars!
Holy cow! These look positively amazing, Jenny. Blondies are great on their own, but gingersnaps put them over the top!
These look fantastic, Jenny! I’m a huge fan of ginger-flavored anything and am adding these to my holiday baking list!
Oooooooh….I am totally crushing on these gingersnap blondies!I’ll take a dozen!
I love anything gingersnap, pinning! Looks amazing!
I love all blondies, but this one sounds really super. Thanks.
Jennyyyyyy, these look amazing!! I want some! 🙂
These look phenomenal! I love gingersnaps!
This may be a completely dumb question but do you drizzle the melted white chocolate right out of the oven or do you wait until the blondies have cooled down?
Also does the coconut oil give a distinct coconutty taste in the final product, these look absolutely delicious.
Hi Nada, let the blondies cool completely then drizzle with the white chocolate. The coconut oil does not give a distinct taste 🙂 I’ve updated the recipe to make it more clear. Thanks!
Thank you very much!!!
I love gingersnaps, so that in a blondie – I’m all over it!
I love the way these look Jenny!!! I’ve just got to make these for Little Buddy – he will love them!!!
Ginersnaps are seriously my FAVORITE!! These bars so so perfect for Fall.
Droool 🙂
Love gingersnaps! What a great dessert, Jenny!
Blondies are becoming my favorite food items to look at. Huge, moist chunk of cookie with a drizzle of something sweet? God bless it. Yours look divine!
Great use of creativity Jenny. These made my hungry again (after dinner and a bowl of popcorn!)…
These are just gorgeous…and I can only imagine equally as delicious!
[…] recipe adapted from Picky Palate, here. I did change a few things, because I prefer honey to the use of molasses and cut the sugar down […]
I just made this and it is so yummy! I used an 8×8 pan because I don’t have an 8×11 – but they turned out perfectly. 🙂
Love blondies! These look like something I will definitely have to try 🙂
We just made these today and they are AWESOME!! It notes 8×11 and 8×8 pan – we used 8×8 and it worked just fine.
That looks absolutely delish!! Going to try this very soon…your food photography is superb 🙂
The melted white chocolate over the top is an excellent touch.
I made these today and they are so very good! Thank you for sharing this recipe, it’s a keeper!
So glad to hear you enjoyed them Chantelle!! Thanks for the feedback!
This design is wicked! You obviously know how to keep a reader amused.
Between your wit and your videos, I was almost moved to
start my own blog (well, almost…HaHa!) Wonderfful job.
I really enjoyed wwhat you had to say, and more than that, how
you presented it. Too cool!