Cinnamon chips, pecans, and white chocolate pack a huge punch in this decadent and delicious cookie bar.
If you are not so much a brownie lover, which is to say not a chocolate lover, then these blondies are for you. Very sweet and a little bit "spicy" thanks to the cinnamon baking chips, these are a cinnamon lover's dream come true. I like to use 1 cup of miniature white chocolate chips to add that extra vanilla element, and because they look so pretty speckled within each bite. Feel free to swap the quantity of white chocolate chips with the quantity for chopped pecans, should you prefer a nuttier and less sweet cookie bar. You can trim the edges as I do for Best-Ever Brownies and Buckeye Blondies, but it really isn't necessary in this recipe because the edges are so substantial and so very, very good.
Equipment: dry measuring cups; measuring spoons; large mixing bowl and hand mixer or standing mixer with paddle attachment; rubber spatula; 13x9 baking pan; aluminum foil
Ingredients: 1 cup unsalted butter, softened ½ cup granulated sugar
¾ cup brown sugar
2 teaspoons vanilla extract 2 large eggs 1½ cups all-purpose flour
1 cup quick oats
1 teaspoon baking soda
½ teaspoon kosher salt 1, 10-ounce bag cinnamon baking chips
1 cup miniature white chocolate chips ½ cup finely chopped pecans
"Light or dark brown sugar works equally well in this recipe. Use what you have."
1. Preheat the oven to 350°F. Line the baking pan with foil so that it comes up all four sides. Set aside.
2. In a large mixing bowl or in the bowl of a standing mixer, beat the butter for 1 minute. Add the sugars and beat for 2 minutes until creamy. Add the eggs, one at a time, and blend to incorporate. Mix in the vanilla.
3. Add the flour, quick oats, baking soda, and salt. Beat just until well incorporated and a dough forms. Stir in the cinnamon and white chocolate chips, and the chopped pecans.
ILOC tip: cinnamon baking chips can be found in major grocery stores and specialty baking stores where chocolate chips are sold. They are very sweet but also a touch spicy thanks to their intense cinnamon flavor.
4. Press the blondie batter into the foil-lined baking pan. Bake for 30 minutes, or until tender-but-firm to the touch.
5. Remove the pan from the oven and set aside to cool. After one hour, peel off the foil. Cut the blondies into squares using a chef's knife.
Makes 24 blondies.
Store in an airtight container at room temperature for up to one week.
