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1
Preheat oven to 350u00b0F. Spray a 13- by 9-inch metal baking pan with cooking spray, then line with parchment paper, with parchment paper edges hanging over the side.
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2
Melt the butter in a large skillet set over medium heat. Continue to cook, stirring constantly, until the butter turns golden brown. Remove from heat. Cool to room temperature.
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3
In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
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4
In a small bowl, combine eggs, espresso powder and vanilla extract. Whisk until espresso powder is dissolved. Set aside.
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5
In the bowl of a stand mixer (or a large bowl, using a hand mixer), combine brown sugar, granulated sugar and cooled brown butter. Beat on medium speed until well-combined, about 3 minutes. Add the egg mixture and beat again, about 30 seconds.
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6
With the mixer set to low speed, gradually add the flour mixture. Scrape down the sides as necessary and beat just until the flour is combined.
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7
Remove the bowl from mixer and stir in the white chocolate chips.
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8
Gently press the mixture into the pan until even. Bake until the top is medium golden brown, 20 to 25 minutes. Remove from oven and cool on a wire rack for 15 minutes.
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9
Holding the parchment paper flaps, lift the bars out of the pan and let cool completely. Cut into bars and serve.
