SUSIE'S WHITE CHOCOLATE GINGERBREAD BROWNIES

      2 3/4 cups plus 1 TB all-purpose flour

1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks (20 TB) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 TB granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 tsp pure vanilla extract
1/3 cup unsulfured molasses
12 oz bag white chocolate chips

Preheat oven to 350 degrees. Grease a 17-by-12-inch baking pan.
Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy.
Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
Beat in vanilla and molasses.
Stir in dry ingredients until well blended (forms a stiff dough) Add white chocolate chips. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.