I seem to be on a little baking kick lately which is very unlike me. I think it probably has something to do with the fact that Gabriel now enjoys “helping” and it is something we can do together and it gives him such a sense of pride. Well my little sous chef and I rolled up our sleeves again last night and made Blondies. These are incredibly easy to make and allow you to be creative with the add-ins. This time we added white chocolate chips and cinnamon chips. These are so rich and yummy! I think I undercooked them just a bit and next time I might reduce the amount of butter just a bit but neither issue is going to stop me from eating these!! It also appears that I am the ONLY one to have any issues whatsoever with how they turned out. We’ll just see how many of these I actually get to eat. LOL I hope your family will enjoy these as much as mine is.
White Chocolate and Cinnamon Blondies
adapted from a Blondie recipe found at Joelen’s Culinary Adventures from 2005 America’s Test Kitchen Live! cookbook
1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted & cooled
1 1/2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup cinnamon chips
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13 by 9 inch baking pan with two pieces of foil. Spray the foil-lined pan with nonstick cooking spray.
Whisk the flour, baking powder and salt together in a medium bowl; set aside.
Whisk the melted butter and brown sugar together in a medium bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined. Do not over mix. Fold in the morsels and the nuts and turn the batter into the prepared pan, smoothing the top with a rubber spatula.
Bake until the top is shiny and cracked and feels firm to the touch, about 22 to 25 minutes (it took me at least 30 mins.). Place the pan on a rack and cool completely. Cut into bars.
Hi– First time on your blog, love it!! These look and sound sooo delicious! I will have to add them to my list of things to try!!
I don’t like blondies because I don’t like buttersotch which is what blondies are always made from. I was more than pleasantly surprised to find out these were made from cinnamon and white chocolate chips since I would have eaten them even with butterscotch since Gabriel had made them. They were delicious! Gabriel, sitting on my lap, had 1.5 bars and I had 3 bars. What a splurge!! We both pigged out, but our mouths and tummies were real happy! Gabriel is such a Goooooooooood baker!!!!!