Snickerdoodle Blondies

Clearly, visitors to The Happy Home have noticed that I'm on a brownie kick right now. The Mint Swirl brownies were absolutely fabulous, so were the Brownies with Peanut Butter Frosting. But what if you *gasp*-- don't like chocolate?

I've only made blondies once before-- I made the ABC Chardonnay Blondies. But these? These are heavenly. I picked up the snickerdoodle blondie recipe from the Brown Eyed Baker. I didn't plan on altering the recipe that much, but it turns out I forgot the vanilla when making the batter. That being said, they were delish without the vanilla!

  • 2-2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ΒΌ teaspoon ground nutmeg
  • 2 cups packed brown sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 2 eggs
  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 350*. Grease (or use parchment) in a 9x13" pan. I used an 8x8" to make thicker blondies, which I wouldn't really recommend, actually. The sides puffed up and cooked faster than the middle, which led to a bit of a center crater. Whoops. (Don't worry, they weren't burnt-- the center just fell in. Perfectly tasty.)
  2. Whisk together the dry ingredients in a medium bowl. In the bowl of your stand mixer (or in a bowl with your hand mixer) blend your butter and brown sugar until fluffy. Then, add the eggs. On a low speed, slowly add the dry ingredients. Once blended, scrape down the sides of the bowl to make sure that everything is blended in.
  3. Spread into your greased pan, then sprinkle a mixture of cinnamon and sugar on top. Bake for 25-35 minutes or until a toothpick inserted 2" from the sides comes out mostly clean.

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