Description
A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!
Ingredients
Blondies
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) white chocolate chips
Cinnamon-Sugar Filling
- 1 Tablespoon ground cinnamon
- 1/3 cup (67g) granulated sugar
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square, 11×7-inch, or 9×13-inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7-inch baking pan—that is what I use and the blondies are nice and thick.
- In small bowl, whisk together the flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
- Spoon half the dough into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining dough over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.
- For a 9-inch square or 11×7-inch baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13-inch baking pan, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
Notes
- Make Ahead & Freezing Instructions: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
- Special Tools (affiliate links): 9-inch Square Baking Pan, 11×7-inch Baking Pan (recommended), or 9×13-inch Baking Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand)