It’s Snickerdoodle Blondie Time!
With apologies to Family Guy for riffing off their “Peanut Butter Jelly Time” song in my title, I couldn’t resist sharing my enthusiasm for this recipe even if it doesn’t involve a dog or a banana suit.
This fabulous recipe combines two of my favorite things – snickerdoodle cookies and brownies (or, in this case, the lighter “blondie” version). It’s basically the most amazing baked good you can possibly concoct. One tip for those about to embark on the equivalent of baked goods heaven: while the recipe calls for a 30-minute cook time, mine could have used at least five minutes more before my husband pulled them prematurely out of the oven. Plan accordingly.
Is it a blondie or is it a cookie? You decide.
Recipe Courtesy Crepes of Wrath
Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
2 cups packed light brown sugar
1 cup unsalted butter, cubed and room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
1/2 teaspoon kosher salt
2 tablespoons granulated sugar
2 teaspoons cinnamon
Preheat your oven to 350 degrees F. Grease and/or line a 9×13 inch pan and set aside.
In the bowl of your mixer, beat together brown sugar and cubed butter until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.
As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.