Monday, October 26, 2009

Snickerdoodle Blondies

I took a break from cupcakes this weekend and tried out a new dessert recipe. I've always been a fan of snickerdoodles and a good cinnamon/sugar combo so this recipe caught my eye. They were every bit as good as the reviews said they would be...and they smelled SO good while they were baking! They made the whole house smell just a little bit more like fall...which is desperately needed in a place where we're still consistently getting temperatures in the upper 80s.
Snickerdoodle Blondies

2 2/3 cups all purpose flour
2 t baking powder
1 t cinnamon
1/4 t ground nutmeg
1 t kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 T vanilla extract
2 T granulated sugar
2 t cinnamon

1. Combine flour, baking powder, cinnamon, nutmeg and salt and set aside.

2. In a large bowl, beat together the butter and brown sugar for about 3-5 minutes. Add the eggs one at a time and then the vanilla. Beat until smooth.

3. Stir in the flour mixture until everything is well blended. Spread evenly in a lightly greased 13x9 inch pan. (The batter is thick and sticky so you'll want to spray the back of a spatula with cooking spray to help you get it evened out!)

4. Combine the granulated sugar and cinnamon and sprinkle over the top of the batter.

5. Bake 25-30 minutes at 350. The surface should spring back when pressed when they are ready.

The original recipe says to cool before cutting...and I was patient for the most part, but these blondies were SO good when they were still the slighest bit warm.

I just loved the cinnamon and sugary gave these little treats just the right amount of flavor! Try these out! Chances are you already have everything you need in your pantry right now!

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