Wednesday, April 6, 2011

Snickerdoodle Blondies

The snickerdoodle obsession continues over here at The Culinary Enthusiast.  For the record, I have never had "blondies" before (I guess they are the vanilla equivalent of brownies), but when I saw this recipe, I knew that I had to make it pronto.  Now, also for the record, I did not--repeat, did not--drop everything I was doing and make them when I saw them.  But I should have.  Instead, I waited a couple days until I had a need for a dessert.  (Yes, that is a legit need).  

Eaters' feedback?  "Luscious," "delicious," "baked perfectly," were some of the top comments.  I have to admit--I concur 100%!  These are indeed a wonderful treat, and the bonus is that they are so easy to make!  Really, just as simple as brownies!

Snickerdoodle Blondies
Adapted from:  My Baking Addiction

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. 

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

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

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be thick, like cookie batter consistency). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting.

1 comment:

  1. I just made these 2 weeks ago - YUM!!! So easy and so delicious.


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