Ginger and White Chocolate Blondies

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This article was published 10/12/2014 (4312 days ago), so information in it may no longer be current.

Quick and easy bar recipes are handy for the holidays, and this ginger-spiked blondie makes a nice change from the usual chocolate version.

Ginger and White Chocolate Blondies

125 ml (1/2 cup) unsalted butter, melted

250 ml (1 cup) golden brown sugar, packed

1 egg

10 ml (2 tsp) vanilla

250 ml (1 cup) all-purpose flour

2 ml (1/2 tsp) baking powder

1 ml (1/4 tsp) baking soda

1 ml (1/4 tsp) salt

2 ml (1/2 tsp) ground ginger

45 ml (3 tbsp) crystallized ginger, chopped fine

113 g (4 oz) good-quality white chocolate, chopped

60 ml (1/4 cup) lightly toasted pecans, coarsely chopped

Preheat oven to 175 C (350 F). Butter a 20-cm (8-inch) square baking pan. Line with parchment paper, leaving two flaps hanging over the edges of the pan. Butter the parchment paper. In medium bowl, whisk together melted butter and sugar. Whisk in egg and beat until mixture is smooth and slightly lighter in colour, about 2 minutes. Add vanilla.

In a small bowl, whisk together flour, baking powder, baking soda, salt and ginger. Add dry mixture to the butter mixture and stir just until combined. Fold in ginger, chocolate and pecans and spread batter into prepared pan. Bake for about 22 to 25 minutes, or until edges are lightly browned and a toothpick inserted into centre comes out relatively clean. Cool on rack for 30 minutes before removing from the pan and slicing into squares or bars. Blondies will keep, in an airtight container or wrapped well in foil at room temperature, for up to 4 days.

Tester’s notes: The rich butterscotch taste of these blondies is counterpointed with the snap of ginger. This is a good basic recipe, and you can easily freestyle with the add-ins.

Alison Gillmor
Writer

Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.

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