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When I request recipes I always get the same requests over and over which is not surprising – you all seem to like what I post on my blog so this makes sense! Whether it’s chocolate orange flavoured, mint chocolate, or anything like that. <\/p>\n
When I did a recipe request post a little while ago though one of the main requests which I don’t remember seeing before was gingerbread blondies! Honestly, I was astounded by how many people asked for these, so I knew I had to do them! <\/p>\n
I don’t even know why I didn’t think of doing them myself… the idea of them is just delicious, and actually eating them is even better. You can of course swap the flavours to anything else you fancy. I am obsessed with gingerbread bakes so why did I not do these sooner! <\/p>\n
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When it comes to blondies, it is just like brownies in that they can be difficult to bake. People also always get them confused between cookie bars… even though the quantities of the ingredients are completely different. <\/p>\n
I find with blondies, you either love them or you hate them. They are know to be a blonde brownie, some find them lighter, some find them sweeter – its all down to preference! I personally utterly adore them because they’re fudgey and tasty. <\/p>\n
For both brownies and blondies, I make sure to bake them at 160\u00bac in my fan oven, for 25 minutes on the dot, until there is a small wobble in the middle of the tray. I then cool my blondies\/brownies to room temp, and then ‘set’ them in the fridge or freezer for a few hours to firm them up to the perfect textured bake. <\/p>\n
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This recipe is super simple, but so worth the extra few ingredients. <\/p>\n
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As always in my line of baking traybake related goodies, I used a 9\u00d79\u2033 square tin<\/a> as it creates the perfect bake. They aren\u2019t too thin and boring, and they aren\u2019t so thick that they don\u2019t bake properly which is often peoples worries. <\/p>\n If you had a \u2018brownie\u2019 tin which is normally a 7\u00d711\u2033 tin<\/a> you can definitely use that as well as the bake time is the same. If you wanted to decrease the recipe to make half, a 7\u2033 square would be the equivalent \u2013 but changing tin sizes does change the bake time. I tend to find its best to stick to the recipe and tin size, but freeze the other half for later. <\/p>\n The flavours of these gingerbread blondies are very similar to my gingerbread NYC Cookies<\/a> (which is good, as they have gone down SO WELL) this year – with a mix of ground ginger, ground cinnamon and nutmeg marrying together to create absolutely heaven. <\/p>\n I know ‘gingerbread’ is quite a broad term these days but anything vaguely within that flavour profile is fine to be called gingerbread in my opinion! If you get the delicious warming spices and the cosiness from the bake then it is all good. <\/p>\n I love these because the blondie itself is cosy with the gingerbread flavours and then packed full of white chocolate chunks<\/a>. You can always swap the chocolate to what you prefer instead, but I also like to use white chocolate chunks in blondies! <\/p>\n As blondies can be a little hard to bake sometimes, I just like to say to STICK TO THE INGREDIENTS, don’t over beat, and then just try and have faith! I bake the blondies until there is a slight wobble in the middle. Then, I let the blondies cool and whack the tin the fridge. <\/p>\n Putting blondies and brownies in the fridge can create a beautiful fudgey texture and also help them set – don’t get me wrong, if they are over baked it won’t help, but even then you don’t want to waste them! Over baked blondies go very well with custard. YUM! <\/p>\n I hope you love these gingerbread blondies as much as I do – enjoy! x<\/p>\n![\"\"](\"https:\/\/www.janespatisserie.com\/wp-content\/uploads\/2020\/12\/IMG_6686-2.jpg\")
<\/p>\nGingerbread and white chocolate<\/h3>\n
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<\/p>\nBake<\/h3>\n
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