Blonde Brownies (Blondies)

Makes 24 blonde brownies

       unsalted butter, softened, or
       nonstick cooking spray
2     cups unbleached, all-purpose flour
1½  teaspoons kosher salt
½    teaspoon ground cinnamon
16   tablespoons (2 sticks) unsalted
       butter, cubed, room temperature
½    cup granulated sugar
1     cup packed light brown sugar
3     large eggs, room temperature
1     tablespoon pure vanilla extract
1½  cups bittersweet chocolate,
       chopped
1     cup white chocolate chips
1     cup walnuts

Nutritional information per blonde brownie:
Calories 320 (48% from fat) • carb. 39g• pro. 3g • fat 18g • sat. fat 10g • chol. 45mg• sod. 150mg • calc. 10mg • fiber 1g

1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 13 x
9-inch baking pan with softened butter
or nonstick cooking spray; line with
parchment paper. Reserve.
2. Put the flour, salt, and cinnamon into a
medium bowl. Mix on Speed 1 for about
30 seconds, or until fully combined;
reserve.
3. Put the butter into a large mixing bowl.
Using Speeds 2 to 4, beat until lightened,
about 30 seconds. Gradually add both
sugars and beat on Speeds 2 to 4 until
lightened, another 30 seconds to 1
minute. While mixing on Speed 3, add
the eggs, one at a time, and the vanilla
extract; mix until well combined. Reduce
to Speed 2 and slowly add the dry
ingredients. Once almost fully mixed, add
the chopped chocolate, chips, and nuts.
4. Transfer mixture to the prepared pan.
Bake in the preheated oven until edges
are set and lightly browned, about 30 to
35 minutes. The brownies should be fully
cooled before cutting.