White Chocolate Blondies from Fat Witch Bakery

Step 1

Heat oven to 350F degrees.

Step 2

In a small saucepan over low heat, melt the butter. When it has melted, turn the heat off and add the white chocolate chips or chunks. Allow to sit for a couple of minutes, then stir; you will see that the chips have begun to melt from the heat of the butter. Keep stirring until smooth. Set pan aside off the hot burner to cool for a couple of minutes.

Step 3

Prepare a 9-inch square baking pan by lining it with parchment paper, allowing the sides to overhang to create a sling. This way when the cookies are baked and cooled, you can use the parchment to remove the entire cookie-block at one time. Or you could grease and flour the pan; your choice.

Step 4

In a mixing bowl, beat the eggs, sugar and vanilla together, until smooth. Add the cooled white chocolate mixture and baking powder and mix until well combined. Add the flour and stir until combined and no trace of the dry ingredients remains.

Step 5

Scrape the batter into the prepared pan, and spread it evenly. An offset spatula works well for this.

Step 6

Bake for about 25 minutes or until the top is light brown; the top may crack. Turn off the oven, leaving the pan inside for 8 more minutes. After that time, a toothpick inserted in the center should come out clean or with only crumbs, not batter, on it.

Step 7

Remove pan from oven and let cool on a rack for 1 hour. If you have used parchment, as I did, simply lift the whole cookie-block out, peel off and discard the paper, and cut the cookie square into pieces bars.

Step 8

Makes 25-30 bars. (The author thinks it makes 12-18 bars, but I think it is extremely rich, and needs to be cut into smaller bars for home eating. Bakeries tend to serve large squares so they can charge more per cookie; home cooks can cut them smaller.)