| 1. |
Preheat oven to 175℃. |
| 2. |
Grease a 9×9 inch square baking pan. |
| 3. |
Melt white chocolate and butter in a double-boiler (put a heatproof bowl on top of a pot of barely simmering water; don’t let the bowl touch the water). Stir occasionally until the ingredients have melted and combined. Set aside to cool. |
| 4. |
In a large bowl, using an electric mixer, beat eggs until foamy. |
| 5. |
With the mixer still running, gradually add the sugar and vanilla until combined. Then drizzle in the cooled white chocolate mixture and mix until the mixture is smooth. |
| 6. |
Combine the flour and salt; fold the flour mixture into the brownie batter with a rubber spatula or wooden spoon. |
| 7. |
Fold in chocolate chips. |
| 8. |
Spread the batter evenly into the prepared pan (use the spatula to smoothen the top, if necessary). |
| 9. |
Bake for 22 – 25 minutes in the preheated oven, or until a toothpick inserted in the middle of the brownie comes out clean. |
| 10. |
Allow the pan to cool on a wire rack before cutting into bars. |
| 11. |
Drizzle Salted Caramel Sauce over the blondies bars as desired and serve. |
