Instructions

1. Pre-heat your oven to 350 degrees. Lightly coat a 9 X 13-inch baking pan with non-stick cooking spray. Then line the baking pan with parchment paper, leaving about an inch overhanging on the sides. Lightly coat the parchment paper with non-stick cooking spray and set aside.
2. In a medium bowl, combine the flour and the next six ingredients (through the nutmeg). Set aside.
3. In the bowl of your stand mixer with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until the mixture is light and creamy, about 3-4 minutes. Stop to scrape down the sides and bottom of the bowl. Add the eggs and the egg yolk one at a time, beating after each addition. Then add the vanilla extract and molasses and mix on medium speed until everything is well combined. Stop to scrape down the sides and bottom of the bowl.
4. With your stand mixer on low speed, slowly add in the dry ingredients, about one third at a time, beating until the batter is just combined and no more white streaks remain. Stir in the white chocolate. The batter will be very thick.
5. Spoon the batter into your prepared baking pan and spread it out into an even layer. I like to use an offset spatula coated with non-stick cooking spray for this job. Transfer the baking pan to your pre-heated oven and bake for 30-35 minutes, or until a toothpick inserted into the middle comes out mostly clean. Remove from the oven and allow the blondies to cool completely in their pan.
6. Once completely cooled, use the overhanging parchment paper to lift the blondies from their pan. Transfer to a cutting board and slice into rectangles or squares.
7. Melt the remaining white chocolate with the oil, either in your microwave or in a double boiler, stirring frequently until smooth. Then drizzle it over the tops of the blondies.
8. These blondies can be stored in an air-tight container at room temperature for 6-7 days.