I totally don’t like brownies. I know. What an unimaginable thought! I’m a bias vanilla gal when it comes to cookies and cakes. These stacked beauties above are gingersnap white chocolate blondies…and they most certainly have me jealous of their naturally perfect blondieness.
My recipe adapted from Picky Palate, here. I did change a few things, because I prefer honey to the use of molasses and cut the sugar down and used raw in place of cane.
Here’s what you need:
- 1/4 C unsalted butter
- 3/4 C white chocolate chips
- 1/2 C sugar in the raw (or cane)
- 2 T raw honey
- 2 T extra virgin coconut oil (because it’s all the rage and so good for the body)
- 2 Eggs
- 1 C whole wheat flour (you can use any-this is what I had)
- 1/2 C crushed Gingersnaps. (Food process them, or beat them senseless)
- 1/2 tsp. baking powder
- 1/2 tsp salt
- 1/2 C of white chocolate chips
Melt your 1/4 C of butter. Mix in your 3/4 C of white chips. Give them a few seconds to mellow out and then smooth in. Pour in your eggs, sugar, honey, and coconut oil and mix. I cut the sugar down due to the added sweetness of the white chips and I’m so glad I did. Nothing is more annoying than an obnoxiously sweet blonde, right? On that note, go preheat your oven to 350!
Once you’ve got a good mix going, add your dry ingredients. Flour, powder, salt, and those crushed gingersnaps. Mix, mix, mix. And if you have one of these tugging at you saying “moe mum, moe mum, moe moe” just keep feeding him white chips. He will eventually stop.
Add whatever amount of chips you have left to that awesome batter (roughly 1/2 cup). Line an 8 by what have you pan with parchment paper. Pour mixture in, spread it out. Bake at 350 for about 35 minutes. Let them cool, and cut. I made mine round because I love when things are round. Especially desserts.
Now, look how much fun these blondies are having.
Sweet, easy, and so annoyingly pretty. Join them.