A perfect blondie bar is a thing of beauty. By the same token, one the greatest tragedies I have ever witnessed is a lackluster one. I am not one to treat desserts without the proper amount of respect all sweet treats deserve. That said, a cakey, dry, and not-so-sweet blondie should be set on fire and then maybe peed upon.
I don't play when it comes to baked goods. I think there are those who shrug off blondies altogether because they'd rather eat a brownie. It's an impulse I can understand. Still, a perfect blondie, with hints of cinnamon sugar, a crunchy top, and chewy edges, is a thing that oughta be lauded, even by the most staunch chocolate-lover. This here snickerdoodle blondie recipe is the best blondie there is -- probably because it fuses everything wonderful about a good snickdoodle with everything good an excellent blondie has to offer.
More from The Stir: Perfectly Blissful Raspberry Pecan Blondies
Snickerdoodle Blondie Bar adapted from Food.com
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 cup butter, room temperature
- 2 cups packed brown sugar
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 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.
- 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.
- Stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine granulated sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
Are you a blondie person or a brownie person?
Image via whatkatiesbaking.com/Flickr