Paula Deen’s Shortbread Blondie Bars

PAUL DEEN’S SHORTBREAD BLONDIE BARS
CRUST:
3 c. flour
¼ c. sugar
1/8 t. salt
1 c. butter, cut into ½” pieces
BATTER:
1 c. butter
2 c. firmly packed brown sugar
3 eggs
1 T. vanilla
2 ¼ c. flour
2 t. baking powder
1 (11.5-oz.) bag semisweet chocolate chunks

1. Preheat oven 350. Line 13×9” baking pan with foil, letting excess extend over sides of pan.
2. Spray foil with PAM.
3. CRUST: In bowl whisk together flour, sugar and salt. With pastry blender, cut butter into mixture and resembles coarse crumbs. Press mixture firmly into prepared pan.
4. Bake 18-20 minutes or until golden brown.
5. BATTER: In saucepan, cook butter and brown sugar over low heat, stir occasionally, until melted and smooth.
6. Spoon mixture into a larger bow and whisk in eggs and vanilla until smooth.
7. In another bowl, whisk together flour and baking powder.
8. Gradually add flour mixture into butter mixture, stirring just until combined.
9. Stir in chocolate chunks.
10. Pour batter over prepared crust.
11. Bake 30 minutes or until golden brown and center is set.
12. Let cool completely.
13. Using excess foil as handles, remove from pan before cutting into squares.
14. Store in airtight container.