White Chocolate Gingersnap Blondies
These Gingersnap White Chocolate Blondies are a delightful twist on the classic blondie. The warm flavors of gingersnap cookies combined with sweet white chocolate create a rich and indulgent treat that is perfect for any occasion. With a chewy texture and a hint of spice, these blondies are sure to be a hit with friends and family.
— Constant Cookbook
Ingredients
- 1/4 cup unsalted butter
- 3/4 cup
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons
- 2 tablespoons
- 1 cup all-purpose
- 1/2 cup cup inely crushed Gingersnap Cookies
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- 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.
Yield
12 bars
Nutrition
- Calories: 365 kcal
- Carbohydrate Content: 47 g
- Protein Content: 4 g
- Fat Content: 19 g
- Saturated Fat Content: 12 g
- Cholesterol Content: 45 mg
- Sodium Content: 164 mg
- Fiber Content: 1 g
- Sugar Content: 36 g
- Serving Size: 1 serving
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