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

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.

chocolate chip blondies

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

  1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with parchment paper.
  2. 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.
  3. Pour batter into prepared baking dish.
  4. 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.

chocolate chip blondies

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.

chocolate chip blondies

Take your lovely white chips….

chocolate chip blondies

Pour your white chips in some melted hot butter.

chocolate chip blondies

Let the chips sit in the hot butter for a minute or two, and then stir until melted and smooth.

chocolate chip blondies

Pour in the sugar.

chocolate chip blondies

2 lovely eggs.

chocolate chip blondies

A touch of coconut oil.

chocolate chip blondies

Some molasses.

chocolate chip blondies

Time for the dry ingredients.

blondie recipe

Gingersnaps!

blondie recipe

Place your gingersnaps in a Ziploc bag and crush until almost ground. I use a wooden rolling pin.

blondie recipe

Add gingersnaps to the bowl.

 

blondie recipe

Add more white chips please.

 

blondie recipe

Pour your batter into an 8×8 inch parchment lined baking dish….and time to bake.

blondie recipe

Tips For Making The BEST Blondies

  1. 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

These White Chocolate Gingersnap Blondies are the perfect festive bar to make for family and friends!
Course: Dessert
Cuisine: American
Prep Time 10 mins
Cook Time 40 mins
Servings: 12
Calories: 365kcal
Author: Jenny
Cost: 8
Print Pin

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

Calories: 365kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 164mg | Potassium: 200mg | Fiber: 1g | Sugar: 36g | Vitamin A: 162IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Keywords: best blondies recipe, blondie bar recipe, blondie recipe, blondie recipes, blondies, blondies recipe, easy blondie recipe, gingersnap cookies, gingersnap recipe

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chocolate chip blondies

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46 Responses
  1. 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!

  2. Chantelle

    I made these today and they are so very good! Thank you for sharing this recipe, it’s a keeper!

  3. Ann

    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.

  4. deanna

    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. 🙂

  5. Nada

    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.

    1. 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!

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