Gingersnap and White Chocolate Blondies

Gingersnap and White Chocolate Blondies
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Calories 194 cals
Total Fat 9 g
Cholesterol 30 mg
Dietary Fiber 1 g
Sodium 73 mg
Protein 3 g
Total Carbohydrate 25 g

Prep Time: 25 Minutes

Time to Table: 1 Hour 50 Minutes

Serves: 24


  • 2 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup Daisy Sour Cream
  • 2 large eggs
  • 3/4 cup chopped hazelnuts
  • 3/4 cup white chocolate chips, divided
  • 1/2 teaspoon vegetable oil


Heat the oven to 350 degrees. Spray a 13x9-inch pan with nonstick spray. In a medium bowl, stir together the flour, ginger, cinnamon, cloves, baking powder, baking soda and salt. Set aside. In a large bowl, beat the sugars, butter, sour cream and eggs on medium speed for 1 minute or until smooth. Gradually beat in the flour mixture on low speed until smooth and well mixed. Stir in the hazelnuts and 1/2 cup white baking chips. Spread the batter in the pan. Bake for 25 to 30 minutes or until the edges of the blondies pull away from the sides of the pan and the top is dry. Cool on a wire rack. In a small microwavable bowl, heat the remaining 1/4 cup baking chips and the vegetable oil at 70% power for 1 minute and then stir. Continue microwaving at 70% power in 15 second intervals, stirring until smooth. Drizzle over the blondies. Cut into 6 rows x 4 rows.


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