{"id":18717,"date":"2019-12-01T04:00:00","date_gmt":"2019-12-01T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/gingerbread-white-chocolate-blondies-17365845\/"},"modified":"2025-03-24T09:02:11","modified_gmt":"2025-03-24T09:02:11","slug":"gingerbread-white-chocolate-blondies-17365845","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/gingerbread-white-chocolate-blondies-17365845\/","title":{"rendered":"Gingerbread-White Chocolate Blondies"},"content":{"rendered":"<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column fdn-ingredients is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><h2 class=\"wp-block-heading\">INGREDIENTS<\/h2><p>2&frac34; cups plus 1 Tbsp. all-purpose flour<br>1&frac14; tsp. baking soda<br>1&frac14; tsp. kosher salt<br>1&frac14; tsp. ground cinnamon<br>1 tsp. ground ginger<br>&frac14; tsp. ground cloves<br>1&frac14; cups (2&frac12; sticks) room-temperature butter<br>1&frac14; cups light brown sugar, packed<br>&frac12; cup plus 2 Tbsp. granulated sugar<br>2 large eggs, plus 1 large egg yolk<br>1\/3 cup mild molasses<br>1&frac14; tsp. vanilla extract<br>10 oz. white chocolate, coarsely chopped<\/p><\/div><div class=\"wp-block-column fdn-recipe is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\"><h2 class=\"wp-block-heading\">PREPARATION<\/h2><p>&#149; Preheat the oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray, then line the bottom with parchment and coat the parchment. <\/p> <p>&#149; In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves. Set aside. <\/p> <p>&#149; Beat the butter, brown sugar and granulated sugar with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in the molasses and vanilla, then gradually add the flour mixture and beat until just combined. Stir in the white chocolate.<\/p> <p>&#149; Spread the batter into the prepared baking sheet. Bake until the edges are golden, about 25 minutes. <\/p> <p>&#149; Let cool completely on the sheet on a wire rack. Cut into 2-inch squares or use a cookie cutter to cut into shapes.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>About 4 dozen 2-inch squares<\/p>\n","protected":false},"author":378,"featured_media":18735,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"About 4 dozen 2-inch 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&quot;Desserts&quot;","block_context":{"text":"Desserts","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/desserts\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2011\/12\/724_120587385.webp?fit=450%2C450&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":34963,"url":"https:\/\/www.saucemagazine.com\/people-2\/recipe-chai-chocolate-chip-scones-17339033\/","url_meta":{"origin":18717,"position":1},"title":"Recipe: Chai-Chocolate Chip Scones","author":"Amrita Song","date":"September 23, 2016","format":false,"excerpt":"Chai and chocolate is an underrated combination. 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