Gingerbread and Caramel White Chocolate Blondies

Throw away all other gingerbread blondie recipes, you don’t need them any more! These Gingerbread and Caramel White Chocolate Blondies are seriously good. You won’t need another festive recipe, trust me!

I’m not kidding when I say that these Gingerbread and Caramel White Chocolate Blondie are my favourite thing I’ve baked this year. No joke, I’m 100% serious. When I tasted them I gasped, groaned and excitedly sent a text to my husband exclaiming that he had to come home immediately and try them. Screw work, this is more important.

This is my basic blondie recipe with a few tweaks added, if it ain’t broke don’t fix it! A warming hit of ground ginger really amps up the Christmas feels in these blondies, and the smooth creamy caramel is so delicious. I really cannot fault a single thing with this recipe, I’ll be making it year after year and I hope you will too.

Here’s what you’re going to need:

  • Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
  • Caster Sugar – Also called superfine sugar.
  • White Chocolate – Use any brand you like, I always favour a supermarket budget brand with no complaints.
  • Eggs – Always large, always free range and at room temperature.
  • Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
  • Plain Flour – Sometimes called All Purpose flour.
  • Ground Ginger – Brings a delicious warm, Christmassy flavour to the blondies.
  • Caramel – Use a store bought jarred or canned caramel. Don’t use sauce as it will be too thin. Carnation is the best brand I’ve used.
  • Mini Gingerbread Men – You can use homemade or store bought. Mine are store bought from Tesco.

I sometimes receive comments and messages about brownie or blondie failures or mishaps (some nice, some can be very mean. Remember to be kind guys.) I’ve included a small troubleshooting list below to help you guys out. Blondies are super easy to make but do require a bit of common sense. The biggest tip I can offer is get to know your oven. Invest in an oven thermometer and identify hot spots. It really will transform your baking.

Tips for making Gingerbread and Caramel White Chocolate Blondies:

  • Use the correct size tin for the thickest blondies. I always recommend using a 9×9″ square tin but you can also use a 9×13″ tin. Your blondies will be a bit thinner but just as delicious. If using a larger tin reduce the cooking time to 30 minutes.
  • Most blondie recipes tell you to use the highest quality chocolate you can afford but I always use a supermarket budget brand and have never had any complaints. Tesco Miss Molly chocolate is my favourite but you can use any brand you like.
  • All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 40 minutes is the optimal time for these blondies but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 30 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
  • Do not, and this is a biggie, over mix your blondies once you add the flour. Over mixing will overwork the gluten and will result in ca cakey texture. Unless you prefer cakey blondies, then have at it. Each to their own.
  • Most recipes call for a bain marie (a glass or ceramic bowl set over a pan of simmering water). I’m a lazy girl and if I can cut a corner with no noticeable repercussions, you best bet I’ll do it. I simply heat my butter and chocolate together right in the saucepan (you can use the microwave too). As long as you keep it on a low heat and keep stirring, you’ll be fine with this method. I’ve included a bain marie option in the recipe below but you can follow either method you’re most comfortable with.

More gingerbread recipes:

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Gingerbread and Caramel White Chocolate Blondies


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5 from 8 reviews

Description

Throw away all other gingerbread blondie recipes, you don’t need them any more! These Gingerbread and Caramel White Chocolate Blondies are seriously good. You won’t need another festive recipe, trust me!


Ingredients

Units Scale

For the Blondies:

  • 300g white chocolate, chopped
  • 250g unsalted butter
  • 250g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 150g plain flour
  • 2tsp ground ginger
  • 150g white chocolate chunks
  • 150g caramel
  • mini gingerbread cookies

Instructions

  1. Preheat the oven to 175°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
  2. Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
  3. In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running on slow, pour in the chocolate and butter mixture.  Add the flour and ground ginger and mix until everything is fully incorporated and smooth.
  4. Mix in the chocolate chunks by hand.
  5. Pour the batter into the prepared tin and spoon heaped tablespoons of caramel randomly throughout the blondie batter before taking a sharp knife and marbling it through the mixture. Place whole and broken mini gingerbread men over the top of the blondies and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
  6. Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight. This gives a dense fudgy texture which is just delicious.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British

8 Comments

  1. November 25, 2022 / 2:57 pm

    I’m so in love with this flavor combination!






  2. Elizabeth
    November 25, 2022 / 3:10 pm

    I baked a trial run for the holidays and this combination of flavors is fantastic!!! Thanks for the yummy recipe.






  3. November 25, 2022 / 4:29 pm

    Great recipe for blondies. Thank you for sharing.






  4. November 25, 2022 / 5:08 pm

    This caramel and gingerbread combination is irresistible!






  5. Lizet
    November 25, 2022 / 6:59 pm

    So many delicious flavors in one bar! my kids keep asking for more.






  6. Jere Cassidy
    November 25, 2022 / 8:47 pm

    Wow, so much flavor and super cute with the gingerbread men. I love making blondies and adding this to my holiday desserts.






  7. November 25, 2022 / 9:35 pm

    This is a fantastic dessert for the holidays!






  8. Bernice
    November 25, 2022 / 10:04 pm

    Sounds like a tasty recipe that I need to bake up real soon. Love the gingerbread and caramel combination.






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