Every year as part of my December Rosie Makes I share a Christmas brownie recipe. Last year was chocolate and chestnut, the year before, peppermint, and the year before that, chocolate, pecan and cranberry. I love the twist that festive flavours give to everyone’s favourite baking classic. This year I’m sharing a recipe for a Christmassy white chocolate and ginger blondies. Ginger syrup flavours the mixture, with pieces of stem ginger and white chocolate inside, drizzled liberally with white chocolate and scattered with chopped crystallised ginger on top. The fiery ginger tempers the sweetness of the chocolate and makes for a suitably indulgent seasonal treat. To make them, you will need:
150g butter, plus extra for greasing
350g light brown sugar
200g plain flour
1/2 tsp baking powder
4 tbsp ginger syrup
Two balls stem ginger
100g white chocolate, for drizzling, reserving a handful chopped for inside the blondies.
Preheat the oven to 200C/ 180C Fan/ Gas 6. Grease a 25 x 30cm tin and line with baking parchment. Heat the butter and brown sugar together in a large saucepan until the butter has completely melted. Remove from the heat and allow to cool to room temperature (this is important so you don’t scramble the eggs).
Beat the eggs into the cooled mixture and stir in the ginger syrup. Sift over the flour and baking powder, and mix until well combined.
Fold in the stem ginger and chocolate chips, then scrape into the tin and bake for 25 – 30 minutes, then allow to cool completely in the tin.
Leave for a few hours to firm up – chill in the fridge or freezer if you’re in a hurry.
Drizzle with melted white chocolate and decorate with small pieces of crystallised ginger.
Serve with a cuppa and watch them disappear!
The blondies will keep in an airtight container for up to a week.
White chocolate and ginger blondie recipe via Martha Collinson’s Twist.