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: