Blonde Brownies - 24 Brownies

nonstick cooking spray 2 cups unbleached, all-purpose flour 1½ teaspoons table salt ½ teaspoon ground cinnamon 1 cup unsalted butter, cubed 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 walnuts

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

Preheat oven to 350°F. Coat a 13x9-inch baking pan with nonstick cooking spray; line with parchment or aluminum foil. Reserve. In a small bowl, combine the flour, salt and cinnamon. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 1 for about 20 seconds, or until fully combined. Rserve. Put the butter into a medium-large mixing bowl. Using the hand mixer on speed 3, beat until lightened, about 30 seconds. Gradually add both sugars and beat on speed 4 until lightened, another 30 seconds to 1 minute. Reduce to speed 3 and, with the mixer running, add the eggs, one at a time, and the vanilla; mix until well combined. Reduce to speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chocolate chips and nuts. Pour into prepared pan. Bake for about 30 to 35 minutes, or until top is just starting to crack. The brownies should be fully cooled before cutting.