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There aren’t many pictures for this post because I tested this recipe veeeeery early one morning before the sun was up.  And, as you’ve all had to painfully experience, the lighting in my kitchen is awful (that’s right, I’m blaming the environment, not the photographer).  I had a meeting.  It was a committee meeting.  The way to get committee people to do stuff is to trick them into it by providing tasty vittles, asking for volunteers and then reminding them that you’ve fed them.  Well, it works some of the time.

In this case, my weapon of choice was a spiced white chocolate brownie.  I know, I know, we had spiced cake last week.  What can I say, it’s fall.  In a word, this baked good is “unexpected.”  With brownies or blondies you aren’t generally thinking cinnamon, ginger or clove.  So, they made a nice contrast to the traditional brownies I also brought (I had a lot to ask for).

And then I threw in some shortbread for good measure.  I like to kick people when they’re down.

Spiced White Chocolate Brownies

Better Homes and Gardens Special Interest, Christmas Cookies, 2011


  • 2 1/2 C all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 C butter, unsalted
  • 1 3/4 C packed brown sugar
  • 3 eggs
  • 1 TBS rum
  • 1 tsp vanilla
  • 6 oz white baking chocolate chopped (TMH note–I used 12 oz)
  • 1 TBS finely chopped crystalized ginger
  • Powdered sugar


  1. Preheat oven to 350 degrees.  Line a 13X9 inch baking pan with parchment paper.  Grease paper and pan, set aside.
  2. In a medium bowl, stir together the flour, baking powder, cardamom, cinnamon, ground ginger and salt.  Set aside.
  3. In a standing mixer fitted with a paddle (or large bowl and electric mixer), cream butter and brown sugar scraping down bowl as needed.  Beat-in eggs, rum and vanilla until combined.
  4. Turn speed setting to low and add flour mixture until combined.  Fold-in chocolate.  Spread batter evenly in prepared pan and bake for 30 minutes.
  5. Cool on wire rack.  If desired, sprinkle brownies with powdered sugar and cut as desired.

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