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.
Provided by V Seward
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. 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. For Thicker brownies, use 8x8 inch pan.
- 2. 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.
- 3. Stir 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).
- 4. Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
- 5. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 small bars or 9-12 thick bars.
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