Gingerbread Blondies

Festive blondies stuffed with white chocolate chips and topped with gingerbread men!

As I write this I have The Santa Clause playing in the background - which if you haven't seen, nor heard of you, are really missing out. I always watch this film at the beginning of December, it makes the true start of Christmas for me. Not only is Tim Allen possibly the best Santa, the North Pole, the elves, everything feels so delicately magical and it's a must to watch every year. Even more the perfect time to talk about these delicious blondies. Gingerbread is of course the essence of Christmas, the ginger spice, the gingerbread man, it is one of my favourite festive bakes. Paired with white chocolate for extra sweetness, this is the perfect traybake to share around Christmas time. It may even make a quick and easy Christmas Day dessert if you want something low key - I can guarantee they taste wonderful with vanilla ice cream, maybe even thick custard! I am so pleased with this recipe, all I wanted was a fudy blondie that isn't white chocolate base (like my white chocolate raspberry blondies) I wanted something different, and these did not disappoint. 

I wouldn't recommend any swaps for this recipe. It works perfect as it is, the ginger is what gives it its depth and the white chocolate chips add to that fudginess which is necessary for the right texture. Though I might suggest if you have more time, you could make your own gingerbread men. As long as they are the right size, making fresh gingerbread dough would elevate this recipe and I have an easy recipe for you to follow here - I didn't make my own this time but I know it would have lots more ginger flavour. But you could use any gingerbread men you find as long as they are small to fit on top :)

If you love gingerbread men and blondies....

Check out my other recipes for more inspiration!

• Gingerbread Cupcakes with Cream Cheese Icing
• Gingerbread Pancakes
• Gingerbread Brownies

Recipe

Prep: 15 minutes

Cook: 25 minutes

Serves: 12

Notes:

• Try not to overtake these blondies as it can make them really cake and lose their fudgy texture. Unless you want cakey blondies.
• Swap the white chocolate for milk or dark chocolate chips for different flavours.
• You can always chop the mini gingerbread men up and stir through the batter for more crunch.

Ingredients

• 210g plain flour
• 100g light brown sugar
• 90g dark brown sugar
• 150g butter, melted
• 150g white chocolate chips
• 1 egg
• 1 tbsp cornflour
• 1 tsp baking powder
• 2tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2g salt
• 12 mini gingerbread men

Method

1. Preheat the oven to 160℃ and grease and line an 8x8 inch baking tray.
2. Mix together the flaxseed and water and leave for 5 minutes to make a 'flaxegg'.
3. In a large bowl beat together the melted butter and sugars until smooth. 
4. Add the egg and beat until combined.
5. Mix in the flour, cornflour, spices and baking powder until a thick mixture is made.
6. Fold in the white chocolate chips then spoon into the lined baking tray and spread evenly.
7. Top the mixture with the mini gingerbread men.
8. Bake for 25 minutes until there is a slight wobble in the middle and the top is golden brown. 
9. Leave to cool in the tin completely - ideally set in the fridge for about an hour to achieve an even better texture.
10. Cut into slices and serve.
11. Best stored at room temperature in an airtight container for up to 5 days. Enjoy!

Christina

xx