Adapted from Cooking A to Z by the California Culinary Academy

• 3 oz. White Chocolate
• 1/2 cup Butter
• 1 1/2 cups Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Eggs, room temperature
• 1 1/2 cups Sugar
• 1 tsp Vanilla Extract
• 6 oz Semisweet or Milk Chocolate Chips

1. Preheat oven to 350. Line bottom of a 9×13 pan with parchment paper; butter pan and dust with flour. In a small, heavy saucepan, melt white chocolate and butter over low heat; stir well to blend. Remove mixture from heat and let cool.
2. In a medium bowl, combine flour, baking powder, and salt; set aside.
3. Beat eggs and sugar at high speed until thick and lemon-colored. Blend in vanilla. Gradually add white chocolate mixture, then the flour mixture; beat well until combined. Stir in chocolate chips.
4. Spread batter in prepared pan. Bake until edges begin to pull away from sides of pan and center is nearly set when tested with a toothpick, about 30-35 minutes.
5. Let cool in pan on a wire rack for 10 minutes, then slice into bars. Remove from pan when cool.