Guittard Smooth & Melty Blondie with White Chocolate Ganache

Blondie:
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (16 oz)
3 eggs
1 teaspoon vanilla

(1) 1 pound bag Guittard's Smooth & Melty Mints (if you can't find these in your area you can easily substitute for chocolate chips)

Ganache:
8 ounces (227 grams) white chocolate, cut into small pieces
3/4 cup heavy cream
2 tablespoons butter

Directions:

*the original recipe calls to mix by hand, however if you prefer to use a mixer that's fine.

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 pan (I only had a 9x9 and it worked fine).  Sift the flour, baking powder, and salt. Whisk to combine, set aside.  Stir brown sugar into softened (not melted) butter until well incorporated. Using the back of a rubber spatula really helps.  Add eggs one at a time to the butter mixture mixing well after each addition.  Add vanilla and mix well.  Add dry ingredients to butter mixture in three additions.  Take HALF of the dough and place into the greased pan. Sprinkle mints on top of dough and make sure they are distributed evenly.  Spread remaining half of dough on top of mints.  Bake for 30 minutes or until top is golden brown. Cool completely on wire rack. 

For the ganache, place chopped white chocolate in large glass (or heat safe) bowl.  Heat heavy cream and butter in saucepan over medium heat. Bring to almost a boil and remove from heat. Pour cream and butter mix over chopped chocolate and let sit (don't touch or stir!) for one minute.  Gently stir until all the chocolate has melted. Pour over cooled blondies and let sit in the fridge to firm up, at least 2 hours.  Cut into squares and enjoy!