Ingredients
2⅓cupsall purpose flour,(292 grams), spoon & leveled
1¼tspbaking powder
½tspsalt
¾cupunsalted butter,(170 grams), softened to room temperature
¾cupgranulated sugar,(150 grams)
¾cuplight brown sugar,(150 grams), packed
2large eggs,room temperature
2tsppure vanilla extract
1cupwhite chocolate chips,(180 grams)
2tspground cinnamon
⅓cupgranulated sugar,(67 grams)
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line a 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.
In a 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 at high speed until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
Beat in the eggs and vanilla at high speed, scraping down the sides and bottom of the bowl as needed. At 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 the pan. Combine the cinnamon and sugar and sprinkle on top of the bottom layer, reserving 1 Tablespoon for the top.
Spread the remaining batter over top. Sprinkle the top with the remaining cinnamon-sugar.
Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool completely for about 1 hour.
