Sunday, June 6, 2010

Alternative Blondies

Gingerbread-White Chocolate Blondies from Cookies by Martha Stewart

Humid and muggy day in Boston with off and on thunderstorms. Not ideal for turning on the oven,  but after making ice cream, it was time for something else.  I am trying to bake more things without dark chocolate for friends who are not chocoholics.  Since I love blondies and gingerbread- these seemed like a good combination to try.  I am not always a fan of white chocolate because it is, believe it or not, a little too sweet for my taste, but my faith in Martha made me willing to suspend judgement for the finished product.  The blondies are not what you would expect- there is that buttery taste of blondies,  but with ginger and other spices. The white chocolate works because darker chocolate would be overpowering. Next time I would add some candied ginger bits to pump up the ginger flavor and to mitigate the sweetness of the white chocolate.

2 3/4 cups plus 1 tablespoon all-purpose flour
1  1/3 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) unsalted butter at room temperature
1 1/4 cups light brown sugar, packed
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 coarsely chopped best quality white chocolate (10 ounces)

Preheat oven to 350 degrees F.  Coat a 12x17 inch rimmed baking sheet with nonstick spray, and line the bottom with parchment paper. Spray the parchment.

In a bowl, whisk together the flour, baking soda, salt and spices.  In the bowl of an electric mixer with the paddle attachment, beat the butter and sugars on medium high speed until creamy and pale, about 3 minutes.  Add eggs and yolk one at a time, scraping down the sides of the 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 chunks.

Spread batter evenly in prepared pan and bake until golden on edges, about 25 minutes.  Let cool completely in pan, and then cut into 2 inch squares.  ((post by Susan))

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