Snickerdoodle Blondies

I ran a 5.8 mile, uphill trail run on Sunday, so I decided I deserved a dessert, but it needed to be something that I already had the ingredients for.  Voila!  Snickerdoodle blondies.  I love a snickerdoodle, so I was excited to try this hybrid recipe.

Let's get started.

Preheat the oven to 350 degrees.  Lightly grease a 9x13-inch baking pan; set aside.

Whisk together the flour, baking powder, salt, cinnamon & nutmeg in a medium bowl; set aside.

Beat together the butter & brown sugar on medium speed until light & fluffy, about 5 minutes.

Add the eggs one at a time, then add 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 to make sure the flour is incorporated.

Spread the dough evenly into the pan (it's a really thick batter).

Combine the granulated sugar & cinnamon in a small bowl & sprinkle evenly over the top of the batter.

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.

These were really good!  Highly recommend them, although you may want to cut the recipe in half if you're a two-person household.  This recipe makes a serious amount of blondies.

RECIPE

Snickerdoodle Blondies

Adapted from Brown Eyed Baker

Yields 24 blondies

INGREDIENTS

2 2/3 cups AP flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs, divided
1 tbsp vanilla extract
2 tbsp granulated sugar
2 tsp cinnamon

DIRECTIONS

1.  Preheat the oven to 350 degrees.  Lightly grease a 9x13-inch baking pan; set aside.

2.  Whisk together the flour, baking powder, salt, cinnamon & nutmeg in a medium bowl; set aside.

3.  Beat together the butter & brown sugar on medium speed until light & fluffy, about 5 minutes.  Add the eggs one at a time, then add 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 (it's a really thick batter).  Combine the granulated sugar & cinnamon in a small bowl & 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.

See Flickr photostream here.