Classic Blondies
Yield:
16 bars
Ingredients:
1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
8 ounces Ghirardelli Classic White Chocolate Baking Bar
1/2 cup unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated white sugar
1 tablespoon pure vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon salt
8 ounces Ghirardelli Classic White Chocolate Baking Bar
1/2 cup unsalted butter, cut into small pieces
2 large eggs
1/3 cup granulated white sugar
1 tablespoon pure vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon salt
Directions
Preheat the oven to 350ºF. Line a 9" square baking pan with parchment paper. Grease the paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the white chocolate and butter, stirring occasionally until smooth. In a large bowl with an electric mixer at medium speed, beat the eggs until foamy. With the mixer running, add the sugar in a slow, steady stream. Add the vanilla. Add the melted chocolate and butter in a thin stream. With a rubber spatula, fold in the flour, salt, and chocolate chips until well combined. Spoon the mixture into the prepared pan.
Bake for 25 minutes, or until a tester comes out clean when inserted into the center. Let the brownies cool for at least 10 minutes. Cut and serve warm or at room temperature. Store in an airtight container at room temperature.
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