Usher in your vacation baking season with these delightfully chewy blondies. Heilala Gingerbread Vanilla Extract enhances the nice and cozy, aromatic spices and creamy white chocolate within the blondies, and the silky piped frosting is festively flecked and perfumed with Heilala Pure Vanilla Paste.
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Gingerbread-White Chocolate Blondies
Makes 21 blondies
- 1 1/2 cups (330 grams) firmly packed gentle brown sugar
- 3/4 cup (170 grams) unsalted butter, melted
- 2 giant (100 grams) eggs, room temperature
- 1 teaspoon (4 grams) Heilala Gingerbread Vanilla Extract
- 1 1/2 cups (188 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 3/4 teaspoon (1.5 grams) floor ginger
- 3/4 teaspoon (1.5 grams) floor cinnamon
- 1/2 teaspoon (1 gram) floor nutmeg
- 1/4 teaspoon floor cloves
- 4 ounces (113 grams) white chocolate, roughly chopped
- Vanilla Bean Buttercream (recipe follows)
- Garnish: assorted vacation sprinkles
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Preheat oven to 350°F (180°C). Spray a 9-inch sq. baking pan with cooking spray. Line pan with parchment paper, letting extra prolong over sides of pan.
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In a big bowl, whisk collectively brown sugar and melted butter till clean and effectively mixed; whisk in eggs and gingerbread vanilla extract.
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In a medium bowl, whisk collectively flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves. Stir flour combination into butter combination simply till dry substances are moistened. Fold in white chocolate. Utilizing an offset spatula, unfold batter into ready pan.
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Bake till golden brown and a wood choose inserted in middle comes out with a couple of moist crumbs, 25 to 35 minutes. Let cool utterly in pan on a wire rack.
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Utilizing extra parchment as handles, take away from pan. Lower into 3 (9×3-inch) strips. Lower every strip into 7 (2-inch-wide) triangles.
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Switch Vanilla Bean Buttercream to a pastry bag fitted with a small closed star piping tip (Ateco #842), and pipe onto blondies. Garish with sprinkles, if desired. Retailer in an hermetic container for as much as 3 days.
Vanilla Bean Buttercream
Makes about 5 cups
- 1 cup (227 grams) unsalted butter, softened
- 3/4 teaspoon (2.25 grams) kosher salt
- 2 3/4 cups (330 grams) confectioners’ sugar
- 2 tablespoons (30 grams) heavy whipping cream
- 1 teaspoon (6 grams) Heilala Pure Vanilla Paste
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium pace till clean and creamy. With mixer on low pace, steadily add confectioners’ sugar alternately with cream, starting and ending with sugar, beating till mixed after every addition and stopping to scrape sides of bowl. Beat in vanilla paste; scrape backside and sides of bowl and paddle. Beat at medium-high pace till clean, pale, and fluffy, 1 to 2 minutes. Use instantly.
