3/4 cup (180 ml) unsalted butter, softened, at room temperature
3/4 cup (180 ml) granulated sugar
3/4 cup (180 ml) light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons (10 ml) vanilla extract
1 cup (250 ml) white chocolate chips
Cinnamon and sugar topping:
2 teaspoons (10 ml) ground cinnamon
1/3 cup (85 ml) granulated sugar
Preparation
Preheat the oven to 350°F (180°C). Grease with butter a 9-inch x 9-inch, 11-inch x 7-inch, or 9-inch x 13-inch baking pan.
In a bowl, combine the flour, baking powder, and salt. Set aside. Whisk the butter in a large bowl until creamy. Add the sugar and brown sugar and whisk until the mixture is homogeneous. Add the eggs and whisk. Add the dry ingredients and continue mixing until the mixture is homogeneous. Using a wooden spoon or spatula, add the white chocolate chips, and mix.
Pour half of the mixture into the pan. Combine the sugar and cinnamon, and sprinkle over the bottom layer, reserving 1 tablespoon (15 ml) for the top. Spread the remaining mixture. Some of the sugar-cinnamon mixture will mix into the top layer as you spread it, and this is to be expected. Sprinkle the remaining sugar-cinnamon mixture on top.
For a 9-inch x 9-inch or 11-inch x 7-inch pan, bake for 30 to 35 minutes, or until the blondie is golden brown and a toothpick inserted in the middle comes out clean. For a 9-inch x 13-inch pan, bake for 22 to 26 minutes, or until the blondie is golden brown and a toothpick inserted in the middle comes out clean. Let cool for 1 hour.
Notes: These bars can be kept for one week in an airtight container in the refrigerator or at room temperature. They can also be frozen. You simply need to wait until they are at room temperature before serving.
