After the rave reviews I got from the Snickerdoodle Bundt Cake I knew the next recipe I had to try was Dozen Flours Snickerdoodle Blondies. I decided they would be the perfect treat to bring to a friends lake house for Memorial weekend.
To say they were good is just a total understatement...more like perfection! Everyone loved them, in fact some guys actually hid them in a cabinent so they didnt have to share with other people. I ended up making these 3 times over Memorial Weekend for different BBQ's and had very few left over.
This is a photo right as they went in the oven. I must have not taken any pictures after they came out, so I guess that means I will just have to make them again to week.
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish.) Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. (I used a peanut butter spreader to spread the dough in the pan. It made it much easier to handle.)
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
Thanks Julia this was one of my favorite recipes I have ever made. They even cracked my boyfriend, who is on a total health craze. Print This