Sunday, July 24, 2011

Snickerdoodle Blondies

Just so you know, I would never post a recipe on this here blog without having made it myself first.  However, sometimes I'll make a recipe and forget to take a picture and then I'll be mad at myself for my laziness and then I'll just promise myself to make the recipe again but then I don't, and then a couple months later, I'll be like, "Oh yeah, I remember when I made ___insert recipe here___ and it was so good!" and then I'll want to make it again, but before I do I figure I should blog about it first, since, I mean, I DID make it a while back and tasted it and it was GOOD!

Whew.  This is one of those recipes.  A true-blue, highly-decadent non-forgettable (ahem) dessert that I'd like to tell you about:  if you like snickerdoodles, or even just like cinnamon, plain and simple, there is absolutely no way in heaven's mercy that you would not like these.  Snickerdoodle Blondies are divine- a moist, rich, buttery and cinnamon-y mouthful of goodness.  Guiltiness... but goodness all the same.  I suggest you crank out the mixer and your taste-tester husband.  He will kiss the ground you cook on.

Snickerdoodle Blondies
Recipe and photo courtesy of Brown Eyed Baker

Yield: 24 blondies
Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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