For 9x13 pan. Multiply by 75% for 8x11
1C unsalted butter, softened (if salted, don't add salt)
1C granulated sugar
1C light brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 tsp salt (if using salted butter, don't add salt)
1 tsp baking powder
1 1/2 tsp cinnamon
2 1/2C all purpose flour (300 g or 225 g for 8x11)
topping:
2 tbsp granulated sugar (turbinado works great)
1 1/2 tsp cinnamon
Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed pan and parchment paper (try no parchment paper or maybe just the bottom).
In a large bowl or stand mixer, cream together butter and sugars. Mix in eggs and vanilla, followed by dry ingredients.
Mix until smooth and no streaks remain.
Grease hands and spatula very well or it will stick
Press mixture into an even layer in prepared baking pan.
Sprinkle with cinnamon-sugar topping mixture.
Bake for 25-30 minutes.
Allow blondies to cool before slicing. Store in an airtight container for up to several days.