Coffee and White Chocolate Chip Blondies - flour

Method

• Position a rack in the middle of the oven.
• Preheat the oven to 350F.
• Butter a 9-inch square baking pan and line the pan with a piece of parchment paper that is long enough to extend over two opposite sides of the pan.
• Butter the paper.
• In a small bowl, stir the flour, baking powder, and salt together.
• Set aside.
• In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended, about 1 minute.
• Stop the mixer and scrape the sides of the bowl as needed during mixing.
• Add the eggs, dissolved coffee, and vanilla and mix until blended, about 1 minute.
• The mixture may look slightly curdled.
• On low speed, add the flour mixture, mixing just until it is incorporated.
• Mix in 1 cup of the white chocolate chips until evenly distributed.
• Scrape the batter into the prepared pan.
• Bake just until the top feels firm when lightly touched and a toothpick inserted in the center comes out clean, about 30 minutes.
• Transfer the pan to a wire rack.
• Immediately sprinkle the remaining 3 tablespoons white chocolate chips over the top.
• Let the chips sit for 10 minutes, then use the back of a teaspoon to gently smear the melted chips to create large marbleized swirls of white chocolate.
• The swirls will not completely cover the bars.
• Cool until the topping is firm, about 1 hour.
• These are thin bars and may sink slightly in the center as they cool, because the center is especially moist.
• Loosen the sides of the bars from the unlined sides of the pan and use the ends of the paper to lift the bars from the pan.
• Use a large sharp knife to cut the bars into 16 or 25 pieces and then a wide spatula to help slide the blondies off the paper.
• The blondies can be covered and stored at room temperature for up to 3 days.