Prepare to be transported to a winter wonderland of flavor with these irresistible Iced White Chocolate Gingerbread Blondies! Imagine biting into a decadent, soft blondie that perfectly captures the warm, comforting spices of the holiday season, topped with a luxurious white chocolate drizzle that will make your taste buds dance with joy. This isn't just a dessert - it's a magical culinary experience that combines the rich, buttery goodness of blondies with the classic gingerbread flavors that everyone loves.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 blondies
Ingredients
- 1 cup of unsalted butter, softened
- 1 cup of brown sugar
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 cups of all-purpose flour
- 1 tablespoon of ground ginger
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1 cup of white chocolate chips
- 1 cup of powdered sugar
- 2 tablespoons of milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, ground ginger, cinnamon, and nutmeg to create a spice-infused dry mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in white chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- For the icing, whisk together powdered sugar and milk until smooth and slightly runny.
- Once blondies are completely cooled, lift out of the pan using parchment paper edges and drizzle white chocolate icing over the top.
- Allow icing to set for 10-15 minutes, then cut into 12 equal squares.
Tips
- Ensure all ingredients are at room temperature for the smoothest batter possible.
- Don't overmix the batter - this can lead to tough, dense blondies instead of soft, tender ones.
- Use fresh spices for the most vibrant gingerbread flavor.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- Let the blondies cool completely before adding the icing to prevent it from melting.
- For an extra festive touch, sprinkle some crushed gingersnap cookies on top of the icing.
- Store in an airtight container at room temperature for up to 5 days.
- For best texture, bring to room temperature before serving if refrigerated.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 65mg
