Not only are these Snickerdoodle Blondies oh-so-easy to make, but it's really hard to say no to them after they are baked. I took them to our church picnic last year. No one knew what they were, but my batch, plus the other snickerdoodle blondies made by someone else, were devoured.
This recipe combines the simplicity of a blondie (nonchocolate brownie) with the ever-popular snickerdoodle. Not much to dislike in my little ol' opinion!
2 2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, softened
2 eggs at room temperature
1 teaspoon vanilla
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350°.
Sift flour, powder, and salt. Set aside. In a large bowl, beat butter, brown sugar, eggs, and vanilla until smooth. Stir in the flour mixture. Spread evenly in a lightly greased 9x13 pan.
Combine the cinnamon and sugar together to make the topping. Sprinkle mixture on top of the batter.
Bake 25-30 minutes. Cook slightly. Cut into bars with a sharp knife while the Snickerdoodle Blondies are still warm.
~ I found this basic recipe at Dozen Flours. She linked to a similar recipe containing 1/4 teaspoon nutmeg. If you like nutmeg, give that a try, but really, these are great as-is.
~ It may look like you are putting on gobs and gobs of the cinnamon-sugar mixture, but use it all! It's worth it! The Snickerdoodle Blondies expand as they bake, and not much of the mixture will be lost.
~ I hope you enjoy them! Feel free to share a simple recipe with me!