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Just Desserts: Dark & White Chocolate Chip Blondies

This is a riff on my basic blondie recipe, with a few minor changes.
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup packed dark-brown sugar
  • 1/2 cup white sugar
  • 3 large eggs
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup white chocolate chips
  • 1 cup mini-semi-sweet chocolate chips

Preheat oven to 350°F.

Butter 9x13" cake pan. 
In a medium bowl, whisk flour, baking powder, and salt.

In a mixing bowl, cream butter and sugars until pale and fluffy. Add cinnamon. Mix in eggs and vanilla. Add flour mixture and mix on low until combined. (You may need to add 1-2 tablespoons of water if the batter is too thick.)

With a wooden spoon, mix in the chocolate chips.
Spread batter into baking dish. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in dish 40 minutes. Slice into squares while still slightly warm.
Serving suggestion:  Top with a scoop or two of Bluebell Homemade Vanilla ice scream.
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