These are soooo yummy! I love, love, love cinnamon. There's just something so comforting about cinnamon. A mocha with whip cream sprinkled with cinnamon. Fresh from the oven, ooey-gooey cinnamon rolls. The delicate sweetness and creaminess of French Toast. Drool. Just add these to that list.
While my normal blondies almost always have chocolate chips, I went for a variation of those delectable bars. These have a chewy, brown sugar base, topped with a traditional snickerdoodle topping of cinnamon and sugar. They filled up my house with that delicious, fall-like aroma that had me reaching for my jeggings and boots. And it's definitely not cold enough around these parts for boots!
Oh yeah, and the hubby is pretty fond of them too :)
Happy Friday everyone! I hope y'all have a great weekend!
Ingredients (makes about 24 bars):
1 cup butter, softened
2 cups brown sugar
2 eggs, room temperature
1 tbsp vanilla extract
2 2/3 cup flour
2 tsp baking powder
1 tsp kosher salt
2 tbsp granulated sugar
2 tsp cinnamon
1. Preheat oven to 350º. Coat a 9x13 pan with cooking spray.
2. In a large bowl, cream butter and sugar until combined, 1-2 minutes. Mix in eggs. Mix in vanilla.
3. In a separate bowl, whisk together flour though salt. Add flour mixture to butter mixture. Mix until just combined.
4. Evenly spread batter onto greased pan. In a small bowl, combine sugar and cinnamon. Sprinkle sugar mixture evenly over batter. Bake in preheated oven, 20-30 minutes, or until a toothpick inserted comes out clean. Cool in pan 30 minutes. Using a knife, cut blondies into squares. Remove from pan, and cool completely on a cooling rack before storage.
|Pardon my chipped mani! Recipe courtesy of My Own Sweet Thyme.|