RecipeMuncher

I made blondies for the very first time last weekend. They turned out very well and were well received by everyone who ate them. They were so good that I’m already baking my third batch, less than a week later. For my first batch, I adapted a recipe I came across on Zesty Cook. I tweaked that recipe and cut down on the butter and sugar, and used a combination of butterscotch morsels and

I’m a sucker for spices – you’ve probably noticed that – and the word “gingerbread” gets me drooling already; can you guess what I felt when I found Martha’s gingerbread recipe collection?
The only problem was choosing ONE recipe to make - luckily for me the bag of white chocolate chips in my pantry helped me out a little.
White chocolate gingerbread blondies
from here

2 ¾ cups + 1