White Chocolate Blondies Recipe

5 from 1 vote

Fudgy and dense gingerbread blondies made with cookie butter for extra indulgence and spindled with caramel chips!

Prep Time10

Cook Time20

Total Time30

Course: Blondies, Brownies, Dessert

Cuisine: American

Keyword: blondies, Caramel chip Blondies, Cookie Butter Gingerbread Caramel Chip Blondies, Gingerbread

Servings: bars

1/4 cup Cookie Butter or Biscoff Spread
1/4 cup light butter or margarine or coconut oil would work as a healthier sub
2/3 cup light brown sugar/normal brown sugar packed
1 x-large egg
1/4 cup golden syrup/molasses
2 teaspoons vanilla extract
1 cup flour (spelt flour works beautifully, but plain or all-purpose are fine to use)
1/2 teaspoon baking powder
1 pinch salt (optional)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup caramel baking bits

Prepare a square nonstick 8-inch baking tray
with cooking oil spray, and wipe the excess over with a paper towel
Combine the butter and the cookie butter in a microwave safe bowl and melt for about 20-30 seconds in the microwave, OR alternatively in a small saucepan over low-medium heat while stirring, but do not boil. Pour into a medium bowl and whisk well until they're combined. Allow to cool slightly, and stir in the brown sugar, egg, syrup and vanilla, and mix well until combined.
Add the flour, baking powder, salt, ginger and cinnamon, mixing slowly until a soft dough forms. Do not over beat. Fold half of the caramel chips in through the batter, and pour batter into prepared pan. Sprinkle remaining chips on top.
Bake at 176C | 350F for about 20-25 minutes or until a toothpick comes out clean (or slightly dirty for fudgier blondies). Do not over bake or they will become dry. Allow to cool on a wire rack and cut into 16 squares. Serve warm with ice cream or frozen yoghurt, or plain! They don't need any accompaniments.

Store in an air tight container at room temperature for up to 4 days.