Katy Purwin and Christine Roberts show us how to make the delicious holiday treat: Ginger Spiced Blondies!
Katy Purwin and Christine Roberts show us how to make Ginger Spiced Blondies in our Weekend Kitchen.
- 2 ½ sticks unsalted butter at room temperature
- 1 ¼ c light brown sugar
- ½ c granulated sugar
- 2 ¾ c all purpose flour
- 1 ¼ t baking soda
- 1 ¼ t Kosher salt
- 1 ½ t ground ginger
- 1 ½ t cinnamon
- ½ t ground cloves
- 2 eggs plus one egg yolk
- 1/3 c unsulphured molasses
- 1 ½ t vanilla extract
- 1 c golden raisins
- One bag (11-12 oz) white chocolate chips
Preheat oven to 350 degrees. Coat a deep baking sheet (roughly 17"x12") with nonstick spray; line with parchment paper.
Combine flour, baking soda, salt, and spices in a small bowl.
Using a mixer, cream together butter, brown sugar, and granulated sugar until mixture is light and fluffy. Add eggs, beating well after each addition. Add molasses and vanilla. Gently incorporate dry ingredient mixture, mixing just until moist. Stir in raisins and chocolate chips.
Batter will be stiff; spread evenly into prepared baking sheet and bake ~30 minutes until golden brown.