Stranger Foods

Gingerbread blondies

Serves 24 | Prep 20 mins | Cook 35 mins

These blondies have a wintry undertone with all their delicious spices! The broken-up ginger biscuits melt into the mixture to become little gingery bites.

Source: Foolproof Traybakes: 60 Simple and Delicious One-Tin Bakes

Ingredients

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Imperial

x0.5

250 g salted butter, roughly cubed, plus extra for greasing
250 g white chocolate, broken into pieces
150 g golden caster (superfine) sugar
150 g light muscovado sugar
4 eggs, beaten
250 g plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
¼ tsp ground mixed spice
150 g ginger biscuits, broken into pieces

Instructions

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°F

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Preheat the oven to 160°C /Gas mark 4. Grease and line the base and sides of a 20 × 30cm baking tray.
Melt the butter and white chocolate together in a heatproof bowl set over a pan of barely simmering water (if you prefer, you can do this in short bursts in the microwave, stirring between each one). Set aside to cool slightly for .
Put both types of sugar and the eggs into a large mixing bowl, or the bowl of a stand mixer, and whisk until thick and pale in colour (about by hand, or using a stand mixer). Pour in the butter and chocolate mixture, and whisk until just combined. Sift in the flour and the spices, then add the broken biscuits and fold through. Spoon the batter into the prepared tray, then bake for , or until the top has a golden crust.
Allow to cool to room temperature, then chill in the fridge for a few hours or overnight before slicing and serving (this will ensure very fudgy brownies).

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