Monday, April 11, 2011

Snickerdoodle Blondies

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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.

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Other goodies you might like:
Snickerdoodle cupcakes
Snickerdoodle cookies
Cardamom cupcakes with chai frosting



Snickerdoodle Blondies
(Recipe adapted from Dozen Flours)

Blondies
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

Cinnamon-Sugar Topping
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.

13 comments:

Allison said...

Wow these look good! I adore blondies, but don't make them that often for some reason. Same with snickerdoodles. Here's a recipe that could change that though!

Rosa's Yummy Yums said...

Terrific! I love blondies and snickerdoodles. That is one awesome treat.

Cheers,

Rosa

Manu said...

These blondies are so yummy! I've never made blondies, and surely I'll make this recipe for my firt time!
Thank you for sharing!

Jeri said...

These are GREAT! Thank you for sharing. Luckily, one of my coworkers made these and now they are on my list to bake!!! Yum, yum!!!

shewhisks said...

These blondies look gorgeous. Here in UK, i've never come across anything Snickerdoodle but love the taste of cinnamon and sugar. Will definately be trying this!

Nicole @ Arctic Garden Studio said...

Mary,
Thank you so much for such wonderful recipes. Every time you post a new one I want to make it. It all started with your lemon bars which are the best ever!
I made these Blondies last night and brought them in to work this morning. Everyone loved them including Jeri (see above).
-Nicole

Gail said...

Oh! these look wonderful! I love snickerdoodles so I'm gonna have to give this a go! Thanks for sharing :)

Alpineberry Mary said...

Nicole - So glad to hear that Jeri and your coworkers liked your blondies.

Snooky doodle said...

I tried these and they re so so good

BlueEyesNRain said...

I don't love blondies, but these look really good! Your photography skills are just as great as your baking skills!

Orlena. :) said...

Oooh! I think these must be heavenly! I gotta make these and cross my fingers that they'll come out as yummy looking as yours! :)

Claire said...

I've made these and they are SO So good! Anything snickerdoodle, in my opinion, is good!

Taylor said...

I took a stab at these, having in mind to bake them for a graduation ceremony.

While incorporating the sugars and butter as a nightmare, and that every uppity b*tch there snubbed them for oh-so-fancy-pretty artisan pastries (the person setting up the table even pushed them to the back to make room!), these were an utter success, which I'll be making again.

You know, for people who actually deserve to have treats like these made for them.