chef v's snickerdoodle blondies
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.
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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
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2 2/3 call-purpose flour
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2 tspbaking powder
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1 tspcinnamon
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1/4 tspground nutmeg
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1 tspkosher salt
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2 cpacked brown sugar
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1 cbutter, room temperature
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2eggs room temperature
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1 Tbspvanilla extract
- TOPPING INGREDIENTS
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2 Tbspgranulated sugar
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2 tspcinnamon
How To Make chef v's snickerdoodle blondies
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1Preheat 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.
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2In 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.
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3Stir 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).
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4Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
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5Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 small bars or 9-12 thick bars.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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