Spiced White Chocolate Blondies
I’m a bit of a stickler about spices. I have a dedicated drawer in my kitchen for perfectly arranged, alphabetized, and labeled jars. And once a year, I throw them all out and get fresh ones. It’s a small expense for fresher spices.
Although we only talk baking around here, Quinn and I both enjoy cooking. Thus the level of seriousness about the spices. Baking generally doesn’t require a lot in the spice department. Maybe some cinnamon or nutmeg. A bit of ginger or some other spice here and there. These blondies take the other spice extreme with a bold blend of spices that leads to an amazing flavor.
The spice blend in these blondies is essentially my own simple version of Chai spice. If you read enough about Chai spice blends, you’ll find many, many variations. Different spices, different ratios. It can be a bit overwhelming.
My preferred blend simply consists of cardamom, cinnamon, ginger, and a hint of black pepper. The pepper provides a little bite that I just love. If you’re not a fan, then you can omit it. Actually, take all the spice liberties you’d like to tailor these to your tastes. Even if you just add cinnamon, these are sure to be tasty.
To finish off these bars, white chocolate serves to complement all of that spice. Take a bite and see how beautifully spicy and sweet can work together!
Spiced White Chocolate Blondies
Yield: 16 2-inch blondies
Prep Time: 20 minutes
Cook Time: 35 minutes
Spiced White Chocolate Blondies offer a tasty blend of sweet and spice. These are not your everyday blondies!
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of freshly ground black pepper
- 1/2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or coarsely chopped white chocolate
Directions:
- Preheat oven to 350°F. Grease an 8-inch square baking pan.
- Whisk together the flour, baking powder, salt, cardamom, cinnamon, ginger, and pepper. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the white chocolate.
- Spread the batter evenly in the prepared pan. Bake 30 to 35 minutes, or until a pick inserted into the center comes out clean.
- Cool completely in the pan before cutting into bars.
I love blondies, but the addition of caradamom is really make my mouth water!
Cardamom is such an underused spice! I love the dimension it adds and love, love that you added it to blondies! These are so beautiful. They are going on the must try list. 🙂
Ooo! I love love LOVE that you used cardamom here! These blondies sound incredible!
I have never made spiced white chocolate blondies before. This is something I have to rectify immediately. Your recipe looks so good.
I love all the spices that you use in these! I am intrigued by the black pepper what an interesting addition!
This is amazing. I want to shove about 10 of these in my face right his minute.
I have to admit, I am bad about getting rid of old spices…but I like to think the IMPORTANT ones are used up pretty quickly. I am all about cinnamon and cardamom, but feel like they aren’t used enough in the warmer months! Love seeing them in these blondies.
These were IN-CREDIBLE. The flavor of spices and white chocolate were like nothing I’ve ever had before. Absolutely sublime.
I used a 9×9″ pan instead of 8×8, and baked it for exactly 30 minutes. This recipe will become a staple in my collection!
That’s so great to hear, Inga! 🙂