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Gingerbread-White Chocolate Blondies

Calling all baking lovers! Bake from Scratch and Heilala Vanilla have partnered this holiday season to bring you the most delicious giveaway. Our perfectly curated prize pack is designed to bring a touch of warmth and sweetness to your days, just like the comforting aroma of vanilla. To kick things off, we would like to introduce our delightful Gingerbread-White Chocolate Blondies recipe! This dessert uses Heilala Gingerbread Vanilla Extract to enhance the warm, fragrant spices and creamy white chocolate in the blondies, and the silky piped frosting is festively flecked and perfumed with Heilala Pure Vanilla Paste.

In addition, one lucky baker will win a wonderful bundle of prizes, courtesy of Bake from Scratch and Heilala Vanilla, including:

Heilala Vanilla Beans

Heilala Vanilla Extract

Heilala Vanilla Paste

Heilala Vanilla Sugar

Heilala Vanilla Powder

 A KitchenAid Artisan Stand Mixer

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Gingerbread-White Chocolate Blondies

Makes 21 blondies

Ingredients

1 1/2 cups (330 grams) firmly packed light brown sugar3/4 cup (170 grams) unsalted butter, melted2 large (100 grams) eggs, room temperature1 teaspoon (4 grams) Heilala Gingerbread Vanilla Extract1 1/2 cups (188 grams) all-purpose flour1 teaspoon (5 grams) baking powder1 teaspoon (3 grams) kosher salt3/4 teaspoon (1.5 grams) ground ginger3/4 teaspoon (1.5 grams) ground cinnamon1/2 teaspoon (1 gram) ground nutmeg1/4 teaspoon ground cloves4 ounces (113 grams) white chocolate, roughly choppedVanilla Bean Buttercream (recipe follows)Garnish: assorted holiday sprinkles

Instructions

Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, whisk together brown sugar and melted butter until smooth and well combined; whisk in eggs and gingerbread vanilla extract.
In a medium bowl, whisk together flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Stir flour mixture into butter mixture just until dry ingredients are moistened. Fold in white chocolate. Using an offset spatula, spread batter into prepared pan.
Bake until golden brown and a wooden pick inserted in center comes out with a few moist crumbs, 25 to 35 minutes. Let cool completely in pan on a wire rack.
Using excess parchment as handles, remove from pan. Cut into 3 (9×3-inch) strips. Cut each strip into 7 (2-inch-wide) triangles.
Transfer Vanilla Bean Buttercream to a pastry bag fitted with a small closed star piping tip (Ateco #842), and pipe onto blondies. Garish with sprinkles, if desired. Store in an airtight container for up to 3 days.

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Vanilla Bean Buttercream

Makes about 5 cups

Ingredients

1 cup (227 grams) unsalted butter, softened3/4 teaspoon (2.25 grams) kosher salt2 3/4 cups (330 grams) confectioners’ sugar2 tablespoons (30 grams) heavy whipping cream1 teaspoon (6 grams) Heilala Pure Vanilla Paste

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy. With mixer on low speed, gradually add confectioners’ sugar alternately with cream, beginning and ending with sugar, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla paste; scrape bottom and sides of bowl and paddle. Beat at medium-high speed until smooth, pale, and fluffy, 1 to 2 minutes. Use immediately.

The post Gingerbread-White Chocolate Blondies first appeared on Bake from Scratch.

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