Preheat oven to 350F degrees. Line a 9x9, 11x7, or 9x13 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 11x7 baking pan - that is what I have been using and the
blondies are nice and thick.
In small bowl, combine 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 batter 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 batter 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 9x9 or 11x7 baking pan, bake for 30-35 minutes or until
golden brown and a toothpick inserted in the center comes out
clean. For a 9x13, bake 22-26 minutes or until golden brown and
toothpick inserted in center comes out clean. Cool completely for
about 1 hour. While the bars are cooling, you can make an optional
glaze to go on top. See how I did it here.
Blondies stay fresh covered tightly at room temperature for up to 1
week. Blondies freeze well, up to 3 months.
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