Gingerbread Choc Chip Blondies
By Lisa Starr, Meatland
Gingerbread White Choc Chip Blondies, whipped together in minutes using easy-to-find ingredients, this go-far recipe makes a full tray of fudgy, chocolate chip-studded goodness, with winter warming spices.It's easily made and can be served slightly warm with ice-cream as a perfect wintery dessert and is a definite keeper.
Ingredients
2 cups flour1 ¼ teaspoon bicarbonate of soda1 teaspoon salt1 1/2 teaspoons ground ginger1 ¼ teaspoon ground cinnamon¼ teaspoon ground cloves200g butter/margarine1 ¼ cup light brown sugar½ cups white sugar1/4 cup silan (date syrup) or golden syrup2 large eggs plus 1 egg yolk2 teaspoons vanilla½ - 3/4 cup white chocolate chipsMaldon salt to garnish
Directions:1: Mix the flour, bicarbonate of soda, ground ginger, cloves, cinnamon and salt together.2: Melt butter/margarine in the microwave, stir in the two sugars, silan and vanilla then add eggs and yolk. Mix into the flour mixture.3: Stir in chocolate chips then scrape batter into a standard rectangular baking tray, sprinkle over Maldon salt, and bake at 180 C for approximately 27 minutes till just done and center is just crusted over. You want a fudgy consistency like a brownie so be careful not to overcook.4: Cut into squares when cool.COOK'S NOTES: I use the standard foil tray measuring 25 cm x 30 cm so this really goes far. You could go slightly smaller, but the bicarbonate of soda can cause the batter to bubble over if too full. Blondies may sink slightly after baking which is to be expected. Delicious served slightly warm!
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