Gingerbread Blondies W/White-Chocolate Chips

This is my adaption to Martha Stewart's recipe for "Gingerbread Blondies". This recipe uses less butter and more spices (I like things to be a tad more on the spicy side, so feel free to adjust the spices to your liking). They are cakey, yet fudgey and have a nice ginger flavor to them. Are good for parties and/or gifts.

• Ready In: 37 mins
• Serves: 17
• Yields: 1 blondies

Ingredients

• 2 2⁄3 cups all-purpose flour
• 2  large eggs
• 1  egg yolk
• 1 1⁄2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 1  teaspoon cinnamon
• 3  teaspoons ginger
• 1  teaspoon nutmeg
• 1  teaspoon allspice
• 1  cup butter, melted
• 1⁄2 cup sugar
• 1  cup brown sugar
• 3⁄4 cup molasses (I used Grandma's brand)
• 1  teaspoon vanilla
• 7 -10  ounces white chocolate chips

Directions

1. Preheat the oven to 350 degrees. Cover a 9-by-13-inch rimmed baking pan with aluminum foil or parchment paper(let some pieces hang over the sides, so it'll be easier to remove th blondies later). Whisk together flour, baking soda, and salt.
2. Beat butter,brown and granulated sugar, and spices with a mixer(or by hand) on medium-high speed until pale and fluffy. Add eggs and yolk, one at a time, beating well after each addition and scraping down sides of bowl as needed. Gradually add in the vanilla and the molasses.Add flour mixture, and beat until just combined. Stir in white chocolate.
3. Spread the batter evenly into the prepared pan. Bake until edges are golden and a toothpick comes out clean, about 25-35 minutes. Let cool . Cut into 2-inch squares or desired shape.Store in an airtight container for up to 1 week.