Gingerbread-White Chocolate Blondies

• 2-1/2 sticks Butter (soft)
• 2 cups Brown Sugar
• 2 teaspoons Vanilla
• 2 whole Eggs
• 1/3 cups Molasses
• 3 cups All-purpose Flour
• 1-1/4 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/4 teaspoons Cloves
• 10 ounces, weight White Chocolate Chips

1. Preheat the oven to 350 degrees. Prepare a 12x17" sheet pan with a Silpat or parchment paper lightly sprayed with cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until fluffy. Add the vanilla, eggs and molasses and combine until fluffy.
3. In a separate bowl combine the dry ingredients. Add the dry ingredients to the mixer a little at a time until well combined. Mix in the white chocolate.
4. Pour the batter into the prepared pan and spread evenly with a spatula. Bake 20-25 minutes or until just barely golden on the edges.
5. Let the blondies cool completely in the pan before cutting (while still in the pan). Cut into 2" squares and serve. (They may be stored in an airtight container for up to a week.)

butter, brown sugar, vanilla, eggs, molasses, allpurpose, baking soda, salt, cinnamon, ginger, ubc, weight white chocolate chips

Taken from tastykitchen.com/recipes/desserts/gingerbread-white-chocolate-blondies/ (may not work)