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Gingerbread and Caramel White Chocolate Blondies

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5 from 8 reviews


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!


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


  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