These blondies are hard to resist − loaded with just the right amount of sweetness and a combination of chocolate and white chocolate chips.
Nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and at room temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate, chopped
1 cup white chocolate chips
1 cup walnut halves
Nutritional analysis per blondie: Calories 317 (48% from fat) carb. 39g • pro. 3g • fat 18g • sat. fat 10g • chol. 44mg sod. 153mg • calc. 317mg • fiber 1g
- Preheat oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray; line with parchment paper or aluminum foil with a 1-inch overhang on either side to aid in removing from pan. Reserve.
- Combine the flour, salt and cinnamon in a small bowl. Reserve.
- Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften. Add the sugars and increase to Speed 5 to cream until light and fluffy, about 2½ to 3 minutes. Scrape down the entire bowl as necessary.
- Reduce to Speed 3 and add the eggs, one at a time, and the vanilla extract, allowing each egg to fully incorporate before adding the next. Scrape down the entire bowl as necessary.
- Reduce to Speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts. Mix until combined and then pour into the prepared pan.
- Bake until top is just starting to crack, about 30 to 35 minutes. Remove from oven and cool in pan; then, using the parchment paper/foil overhang, lift blondies out of pan and transfer to a wire rack to continue cooling. Cut and serve warm if desired. Store remaining blondies in an airtight
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