I don’t know how I came across the snickerdoodle blondie. I was most likely food porn gawking taste spotting photo grazing when I spied a photograph of them. The cinnamon flecked crackly sugar crust atop the moist blondie base was so inviting that I could practically smell the vanilla cinnamon scent that's so characteristic of snickerdoodles. I could not wait to whip up a batch.
After some link hopping I found Julia's blog Dozen Flours and the recipe for this genius creation. Generally speaking, the name blondie means that it's a brownie without chocolate (and therefore blond instead of brunette). And, believe me; you will not miss the chocolate since the cinnamon sugar topping makes these blondies wipe-the-drool- from-your-face-insanely delicious.
I felt like I had died and gone to heaven when I took my first bite of the still warm from the oven snickerdoodle blondie. For a brief moment heaven was a playground covered in cinnamon sugar sand. I hope you feel the same way.
Other goodies you might like:
Cardamom cupcakes with chai frosting
(Recipe adapted from Dozen Flours)
2 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
8 ounces (2 sticks / 1 cup) unsalted butter, softened at room temp
1 cup granulated white sugar
1 cup (lightly packed) brown sugar
2 large eggs, at room temp
1 1/2 teaspoons pure vanilla extract
2 tablespoons granulated white sugar
2 teaspoons ground cinnamon
Preheat oven to 350F. Lightly butter a 9 x 13 x 2 inch baking pan. You can also line the pan with buttered foil or parchment paper.
Sift together flour, baking powder, cinnamon and salt. Set aside.
In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
Scrape batter into your prepared pan and spread evenly. (Since the batter is thick like cookie dough, I use my hands to press the batter evenly.)
Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.
Bake at 350F for about 25 minutes or until surface springs back when gently pressed. Cool slightly before cutting. Delicious warm or at room temperature.