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chef v's snickerdoodle blondies

Recipe by
V Seward
Yosemite Lakes Park, CA

I've seen this recipe on several food blogs and was obsessed with them. Being a big fan of Snickerdoodle cookies, I knew the moment I saw these I had to give them a whirl. Adapted and tweaked to perfection. These bars come out thick and chewy and can be stored covered for days, if they last that long.

yield 20 bars Depending on how you cut them.
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For chef v's snickerdoodle blondies

  • 2 2/3 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    kosher salt
  • 2 c
    packed brown sugar
  • 1 c
    butter, room temperature
  • 2
    eggs room temperature
  • 1 Tbsp
    vanilla extract
  • 2 Tbsp
    granulated sugar
  • 2 tsp

How To Make chef v's snickerdoodle blondies

  • 1
    Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. For Thicker brownies, use 8x8 inch pan.
  • 2
    In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
  • 3
    Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray).
  • 4
    Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  • 5
    Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 small bars or 9-12 thick bars.