White Chocolate Blondies with Dark Chocolate Glaze and White Chocolate Drizzle

FOR BLONDIES: Preheat oven to 350 degrees F. Butter 13 x 9 x 2-inch metal baking pan. Line bottom with parchmment paper; butter parchment. Melt 1 cup butter in heavy medium saucepan over medium-low heat. Add the white chocolate morsels (8 ounces) and stir briefly. Remove from heat; cool slightly.

Using electric mixer, beat eggs in large bowl until frothy. Gradually add sugar and beat until mixture is thick and pale yellow, about 5 minutes. Add melted butter- white chocolate mixture, vanilla and salt and beat until well blended. Add flour and beat just until blended. Stir in 16 ounces semisweet chocolate chips. Transfer mixture to prepared pan. Using off-set spatula or rubber spatula, spread evenly, smoothing top.

Bake until tester inserted into center comes out with moist crumbs attached and top begins to color very slightly, about 35 minutes. Cool completely in pan on rack. (Can be prepared 1 day ahead. Cover pan with foil and store at room temperature.)

FOR SEMISWEET CHOCOLATE GLAZE: Bring cream and corn syrup to boil in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Spread chocolate mixture over blondies in pan, covering completely. Chill until chocolate sets, about 30 minutes.

FOR WHITE CHOCOLATE DRIZZLE: Stir white chocolate and 4 teaspoons cream in small saucepan over low heat until chocolate is melted and smooth, adding more cream by teaspoonfuls if mixture is too thick to drizzle from spoon. Using fork or small spoon, drizzle melted white chocolate in zigzag pattern over semisweet chocolate atop blondies in pan. Let stand until white chocolate is set. Trim edges around blondies in pan while at room temperature (to prevent chocolate from cracking).

Use trimmings as snacks or discard. Cut into 24 pieces. (Can be prepared 1 day ahead. Wrap tightly in foil and store at cool room temperature.)