Conga Blondie Bars With Chocolate Chips

• 1 1/4 cups unsalted butter (2 1/2 sticks)
• 1 1/4 cups light brown sugar (10 ounces)
• 1 cup demarara (Turbinado) or regular sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 2/3 cups bread flour (8 1/2 ounces)
• 2 cups cake flour (OR 1 cup cake flour, AND 1 cup all-purpose flour)
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cornstarch
• 2 cups chocolate chips (any kind: dark, semi-sweet, milk, etc)
• 1 cup (OPTIONAL) chopped nuts (walnuts, pistacchios, etc)

1. In a stand mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and vanilla. Mix on low speed and add dry ingredients slowly mixing until just combined.
2. Fold in chocolate chips. Add dough to a lightly greased jelly roll pan, pressing dough down and into shape.
3. Bake in preheated oven at 350 degrees for about 15-20 minutes, until a toothpick comes out mostly clean, and top is golden (not dark!) brown. Let cool completely (about an hour) before cutting into squares, as center is rather gooey and may not cut cleanly. If using a non-airbake or different sized baking pan, bars may need more or less baking time.

unsalted butter, light brown sugar, turbinado, eggs, vanilla, bread flour, cake flour, baking soda, baking powder, cornstarch, chocolate chips, nuts

Taken from food52.com/recipes/33825-conga-blondie-bars-with-chocolate-chips (may not work)