American•indulgent

White Chocolate Blondies

Fudgy and dense gingerbread blondies made with cookie butter for extra indulgence and spindled with caramel chips!

Ingredients

Quantities are shown as originally provided.

1/4 cup Cookie Butter or Biscoff Spread
1/4 cup light butter or margarine (or coconut oil would work as a healthier sub)
2/3 cup light brown sugar/normal brown sugar (packed )
1 x-large egg
1/4 cup golden syrup/molasses
2 teaspoons vanilla extract
1 cup flour ((spelt flour works beautifully, but plain or all-purpose are fine to use))
1/2 teaspoon baking powder
1 pinch salt ((optional))
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup caramel baking bits

1
Prepare a square nonstick 8-inch baking tray with cooking oil spray, and wipe the excess over with a paper towel
2
Combine the butter and the cookie butter in a microwave safe bowl and melt for about 20-30 seconds in the microwave, OR alternatively in a small saucepan over low-medium heat while stirring, but do not boil. Pour into a medium bowl and whisk well until they're combined. Allow to cool slightly, and stir in the brown sugar, egg, syrup and vanilla, and mix well until combined.
3
Add the flour, baking powder, salt, ginger and cinnamon, mixing slowly until a soft dough forms. Do not over beat. Fold half of the caramel chips in through the batter, and pour batter into prepared pan. Sprinkle remaining chips on top.
4
Bake at 176C | 350F for about 20-25 minutes or until a toothpick comes out clean (or slightly dirty for fudgier blondies). Do not over bake or they will become dry. Allow to cool on a wire rack and cut into 16 squares. Serve warm with ice cream or frozen yoghurt, or plain! They don't need any accompaniments.