White Chocolate Gingerbread Blondies

2 1/2 sticks unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup + 2 Tbsp granulated sugar
2 large eggs + 1 egg yolk
1 1/4 tsp vanilla
1/3 cup unsulfured molasses
2 3/4 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
10-oz white chocolate, coarsely chopped

Preheat the oven to 350^F.  Coat a 15x10" rimmed baking sheet with cooking spray.  Line the bottom with parchment cut to fit, and coat the parchment with the spray.

Beat the butter, brown aand granulated sugars with a mixer on medium-high in a large bowl until pale and fluffy.  Add eggs and yolk one at a time, beating well after each addition.  Beat in vanilla and molasses.  Reduce speed to low and gradually add the flour, soda salt, cinnamon, ginger and cloves until just combined.  Stir in white chocolate.

Spread batter into prepared pan.  Bake until the edges are golden, about 35-40 minutes.  Let cool completely in pan on wire rack.  Cut into 2-inch squares.

Nice flavor, but kinda greasy...not my favorites.  John loves them!

From marthastewart.com