Sunday, January 24, 2016

Snickerdoodle Blondies

Snickerdoodle Blondies

Yield: Makes about 24 blondies

  • 2 and 1/3 cups all-purpose flour (291 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened to room temperature (1 and 1/2 stick)
  • 1 and 1/2 cup packed light brown sugar  (310 grams)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 2 teaspoons ground cinnamon
  • 1/4 cup white sugar (50 grams)

  1. Preheat oven to 350 degrees Fahrenheit. Line a 9x9 or 11x7 inch-baking pan with aluminum foil. This will make it easier to cut the blondies when they’re done.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat the butter on high speed for at least one minute until creamy. Scrape down the sides of the bowl as needed.
  4. Add brown sugar and beat for another two minutes on high until creamy.
  5. Beat in the eggs and vanilla on high speed.
  6. On low speed, add in the dry ingredients until just combined.
  7. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
  8. Spoon half the batter into pan.
  9. Combine the cinnamon and sugar and sprinkle on top of the bottom layer, saving 1 Tablespoon to sprinkle on top. 
  10. Spread the remaining batter on top. Sprinkle the top with remaining cinnamon-sugar.
  11. Bake for 28-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  12. Store bars in an airtight container at room temperature for about three days. The bars will also                                                                                                                             freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
 Recipe adapted from Sally's Baking Addiction.


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