One bowl gingerbread and white chocolate blondies

I love the spiced flavour of gingerbread, and these gingerbread and white chocolate blondies capture it perfectly, wrapped up in chewy, chocolate-studded squares. Rich and beautifully spiced, these blondies evoke the flavour of classic gingerbread without being overpowering. Just right as a late winter treat to enjoy with a hot cuppa.

These buttery blondies are incredibly moreish, with golden syrup adding a hint of caramel to each bite. And let’s be honest, we all love a one bowl recipe, right? These blondies are too easy, you’ll have the batter mixed and in the oven in no time.

Store your blondies in an airtight container, ready for tea time, If you’re feeling indulgent, warm them slightly and serve with ice cream or whipped cream for a tasty dessert. Either way, they’re absolutely delicious – and they won’t last long (ours certainly didn’t!).

Love baked squares? Don’t miss my small batch chocolate liqueur brownies or these sticky marmalade squares.

GINGERBREAD & WHITE CHOCOLATE BLONDIES

Servings: Makes 16
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150 g butter, melted
160 g light brown sugar
50 ml golden syrup
1 large egg
5 ml (1 tsp) vanilla extract
150 g cake flour
2.5 ml (½ tsp) baking powder
1.25 ml (¼ tsp) fine salt
7.5 ml (1½ tsp) ground ginger
2.5 ml (½ tsp) cinnamon
1.25 ml (¼ tsp) cloves
1.25 ml (¼ tsp) nutmeg
120 g white chocolate, roughly chopped

1.) Preheat the oven to 160ºC and line a 20 cm square baking tin with baking paper.

2.) Place the butter in a mixing bowl. Add the sugar and mix together with a wooden spoon. Add the syrup, egg and vanilla. Mix to combine.

3.) Add the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg. Mix until just combined. Add the chocolate and fold in.

4.) Tip the batter into the tin. Bake for 35-40 minutes until a deep golden colour. Set aside to cool completely. Once cooled, remove from the tin and cut into squares.