Description
Cookie butter and cinnamon shine in these blondies that are studded with chocolate chips. The blondies have a crispy, crackly top and are soft and slightly gooey underneath.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 cup Unbleached All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Kosher Salt
- 6 Tablespoons Salted Butter, At Room Temperature
- 1 cup Packed Light Brown Sugar
- ¼ cups Sugar
- ½ cups Cookie Butter
- 2 Eggs
- ½ teaspoons Vanilla
- ½ cups Chocolate Chips
Preparation
Line an 8×8 pan with foil. Grease the foil. Preheat oven to 350ºF.
Whisk flour, baking powder, cinnamon, and salt together. Set aside.
Beat butter and sugars together until combined. Mix in cookie butter until fully incorporated. Beat in the eggs and vanilla, scraping the sides and bottom of the bowl as needed.
On low speed, mix in flour mixture, just until combined. Stir in chocolate chips. Pour into prepared pan and spread evenly.
Bake at 350ºF for 20 minutes, then reduce heat to 325ºF and bake another 10–15 minutes, or until a toothpick inserted in the middle comes out with loose crumbs. Place on a wire rack to cool completely. Lift the foil out of the pan for easy cutting
