Brownie batter is a wonderful thing. There’s the obvious: you get to eat brownies. And then there’s Sheila G’s cookbook, Butter & Chocolate, which gives us 101 additional treats to mak...
- 12 tablespoons (1½ sticks) salted butter
- 1½ cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (6 ounces) white chocolate chips
- 2 teaspoons ground cinnamon
- ¼ cup sugar
Preheat the oven to 350°F. Grease a 9 × 13-inch pan and set aside.
Make the White Chocolate Brownie Batter
Using an electric mixer or spatula, mix together the butter and brown sugar until well combined.
Add the eggs and vanilla and mix well.
Add the flour, baking, powder, and salt and mix thoroughly.
Fold in the white chocolate chips with a spatula until evenly distributed.
Pour half of the batter into the prepared pan, creating a thin, even layer.
Make the Cinnamon-Sugar Filling
Stir together the cinnamon and sugar. Sprinkle half of the cinnamon-sugar over the batter. Top with remaining batter, smoothing it to create a thin, even layer, and then sprinkle with the remaining cinnamon-sugar.
Bake for 25 to 28 minutes, until a toothpick inserted into the center of the blondies comes out clean.
Cool completely, and then cut into 24 pieces
About this recipe
"My friend Martha challenged me to make a brownie without using chocolate. I started with my Blonde Brownie recipe and mixed in white chocolate chips. I wasn’t cheating: White chocolate isn’t officially chocolate because it’s made without the chocolate liquor that comes from processing the cacao bean. Then, I added my secret ingredient: cinnamon! The result: a moist, chewy brownie with just the right blend of sugar and spice—and one delighted friend." -- Sheila G, author of Butter & Chocolate.