Anything baked in a half sheet, jelly roll pan is a friend of mine. I was really attracted to this recipe for White Chocolate Gingerbread Blondies (recipe here), yet became even more attracted when I read that these are baked in a 11 x 17 sheet pan. The reason being; it makes a large quantity. A friend of mine was having an open house in her hair salon and she was going to be serving some cheeses, fruit and wine. I suggested something sweet and offered to bake.
Bars feed a crowd, they are easy to make, and they always impress. I altered it a little. I added a little bit of crystallized ginger to the batter, giving the blondie the kick it was missing. I also made a brown sugar glaze and drizzled, unevenly over the top of the bars before cutting. Everyone, flipped over these, including the hubby!
These are a must, however don’t make them with out the glaze!
Happy baking!
Brown Sugar Glaze
Ingredients
2 Tbl. butter
1/4 c. brown sugar
2 Tbl. heavy cream
2 tsp. vanilla
1 cup sifted powdered sugar
Instructions
Melt butter in saucepan with brown sugar and cream. When butter melts, whisk until a little bubbling occurs. Take off the stove and add vanilla, powdered sugar and a pinch of salt.
Drizzle, quickly (cuz it sets fast) over bars. I put in fridge to harden. Also, don’t add glaze until bars are cooled completely.
The Urban Baker / SusanSalzman.com
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These sound great. I wish I had a stash of crystallized ginger in the pantry.
These look delish. I would love to make them. Can you let me know where to find the recipe. I only see the glaze posted. Thanks and happy baking!!
I would love to make these. They look really good. Can you post the recipe? I only see the glaze posted. Thank you and happy baking!
cyndiok…click on the “here” next to the Gingerbread Blondies in the first paragraph.Enjoy!Susan