OK so tonight is Mini Church night which means it's time for Jesus and snacks. I babysat last night so I got home pretty late. As I was staring at the baby monitor I was trying to think of something that had few ingredients and was simple to make. Then it just came to me, litterally. I had gotten and email update from a blog I follow, Ryan's Baking Blog, with the perfect snack, Snickerdoodle Blondies! They were SO easy and SO delicious! I could of got away with saying they were hard to make because they were that good! lol!
OK so here's what you'll need...
Ingredients:
2 2/3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups light brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 cups light brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
Directions
Preheat oven to 350°F. Butter a 9×13-inch baking pan (or use a nonstick cooking spray).
In a medium bowl, sift and whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as necessary. Beat in vanilla.
Reduce mixer speed to low and gradually add in the flour mixture, beating until just combined. Give a final stir with a rubber spatula to ensure any crumbly bits on the bottom of the bowl are incorporated.
Spread dough into an even layer in the baking pan. I took Tracey’s advice and used my hands with a piece of plastic wrap in between them and the dough so nothing would stick.
In a small bowl, combine granulated sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes or until the surface springs back when gently pressed. Transfer pan to a wire rack and allow blondies to cool completely before cutting.
They will keep well for a few days at room temperature in the pan covered with aluminum foil.
I hope you all enjoy them as much as I did!!
Mrs. DeLo
In a medium bowl, sift and whisk together flour, baking powder, salt, cinnamon, and nutmeg.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as necessary. Beat in vanilla.
Reduce mixer speed to low and gradually add in the flour mixture, beating until just combined. Give a final stir with a rubber spatula to ensure any crumbly bits on the bottom of the bowl are incorporated.
Spread dough into an even layer in the baking pan. I took Tracey’s advice and used my hands with a piece of plastic wrap in between them and the dough so nothing would stick.
In a small bowl, combine granulated sugar and cinnamon and sprinkle evenly over the top of the batter.
Bake for 25-30 minutes or until the surface springs back when gently pressed. Transfer pan to a wire rack and allow blondies to cool completely before cutting.
They will keep well for a few days at room temperature in the pan covered with aluminum foil.
I hope you all enjoy them as much as I did!!
Mrs. DeLo
