Gingerbread White Chocolate Blondies

Summary
Prep time	20 min
Cook time	25 min
Source	My Kitchen Cafe
Yield / serves	~2 dozen
Rating	Delicious Mia: "These are my favorite!"

Ingredients

• 2 3/4 cups plus 2 tablespoons all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/4 cups (2 1/2 sticks) butter, room temperature
• 1 1/4 cups packed light brown sugar
• 1/2 cup plus 2 tablespoons granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup unsulfured molasses
• 1 3/4 cups white chocolate chips
• Nonstick cooking spray

Preparation

Preheat oven to 350° F. Prepare a 13x9 baking dish with cooking spray and set aside (Note from MyKitchenCafe: I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.