Blond Blondies                                              Yield: 24 squares

¾ cup unsalted butter, softened

2 cups brown sugar

4 eggs

2 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

 1 tsp salt

1 cup slivered almonds

6 oz. white chocolate chips

1.)    Pre heat oven to 350*. Grease a 9x13-inch baking pan.  Set aside.

2.)    In a large mixing bowl, cream the softened butter and brown sugar.  Add in 2 eggs and mix well.  Scrape down the sides and bottom.  Add in the other 2 eggs and vanilla.  Mix well again.  Add in the flour, baking powder, and salt.  Mix until just combined.

3.)    Fold in the almonds and chips.  Your batter will be thick like a cookie batter.  Spread it into the prepared baking pan.  Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool. Cut into 24 squares.

I like to serve these at lunch in my kids lunchboxes or after dinner with a scoop of ice cream on top.  Keep them in an airtight container for up to one week.  They also freeze well for up to 3 months.