7.05.2012

snickerdoodle blondies

Also known as, "Dammit woman! Why have we never made these before??" And by 'we' he meant 'me'

Snickerdoodle blondies are like the secret love child of a snickerdoodle and a coffee cake raised in sin by a pan of brownies. For serious, go make these. You will not regret it.

Made with stuff I already had in my house, not having to go to the store was just a bonus. Bonus number two? These come together in about 10 minutes (maybe less) and are ready to eat from conception to fork in the pan in under 90 minutes. Unless of course YOU don't eat baked goods straight from the pan with your fingers a fork before they are perfectly cooled. In which case you'll have to wait a bit longer prude friend.

What you'll need:
Oven to 350ºF
8x8 inch pan (I used glass), lightly greased.

Ingredients:



  • 1 1/3 cups all-purpose flour
  • teaspoon baking powder
  • 1 teaspoon cinnamon, gently rounded
  • 1/4 teaspoon pumpkin pie spice 
  • 1/2 teaspoon salt
  • cup packed dark brown sugar
  • 1/2 cup butter or margarine, room temperature
  • egg, at room temperature
  • 1 tablespoon vanilla (I used imitation)


  • Topping:

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon



  • 1) Combine flour, baking powder, rounded teaspoon of cinnamon, pie spice and salt in a small bowl, stir to mix them together.
    2) Put softened butter and brown sugar in a mixer, or use a hand mixer (or you own super arm strength and a spoon, you rebel) and mix at low/medium speed for 3 minutes. Mixture should be well combined and slightly fluffy

    3) To this fluffy mixture add your egg and beat for about 10 seconds then add the vanilla. Beat until smooth (30 seconds?) I used imitation vanilla, if you are using real vanilla decrease the amount to 1 teaspoon.
    4) Next add the flour mixture in 1/4 cup at a time or so. Make sure the flour is mostly blended in before the next addition. I let my mixer run on low the whole time I was adding the flour with a giant serving spoon. 1/4 cup measures aren't necessary, just don't dump it all in at once okay? That is way more hassle than is needed!

    5) Once everything is all nice and blended, pour/scrape/dump the batter (which will look VERY cookie doughish) into your prepared pan.
    6)You're going to need to spread the dough out, rather like brownie batter dough but slightly more recalcitrant. You can use an oiled spoon/spatula, your hands, or an ungreased rubber spatula if you like to lick have children/husbands who like to like tools afterward.

    7) Combine the remaining cinnamon and sugar in a small bowl and sprinkle evenly over batter, like so. You'll probably end up using half or so.......

    Unless you're me, and use it all. I highly recommend using it all. Plus some.
    8) Bake for 30 minutes at 350ºF. Sides will rise slightly and blondies are done when toothpick in center comes out almost clean. Cool for about an hour.

    I somehow didn't manage to take an after picture. Hm. It looks almost exactly the same though.
    After about 45 minutes we started eating this with forks. I'm not sure what kind of shelf like it has, as it rarely lasts more than a few days! Once cooled, store tightly covered or in a sealed bag.

    Enjoy!






    1 comment:

    Jenny Starley said...

    Oh my! I want some!