Tuesday, July 6, 2010

Snickerdoodle Blondies

Who needs brownies when you have Snickerdoodle Blondies?  

When I first started frequenting baking sites a few years ago, I was bombarded with recipes for Blondies.  I had no idea what the hell they were.  And since most contained coconut or tree nuts, I sort of passed them by without giving them much thought.  But then last week I had a pathetic Eureka! moment when I realized that blondies are -- and brace yourself for this -- brownies without chocolate.  Get it?  Blondies?  What a shocking revelation.  I like to think the concept was just so unexciting that my brain didn't want to make the connection.  Because what's a brownie without the chocolate?  Pointless, that's what.

But I figured there was no harm in trying them anyhow.  I posted on twitter asking for favourite recipes, and searched some of my best resources.  I had some great responses and now have a few recipes to try in the future. 

Since I recently discovered Snickerdoodles, I knew they might be able to win me over to the blondie side. So I settled on making Snickerdoodle blondies.
I admit: they won me over.  They're dense and chewy with the perfect hint of spice.  They're basically like eating a giant, thick Snickerdoodle, which is fine by my standards.  And although I didn't have any nutmeg (a problem that will never happen again), they were delicious without.


Snickerdoodle Blondie Recipe
Adapted from The Crepes of Wrath

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
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.
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). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.



20 comments:

  1. Just peaking though, and these look really good. I always loved snickerdoodle cookies, and I honestly can't remember the last time I had a blondie, but I'm pretty sure I adore them. Nice job!

    --Lauren, Lauren's Little Kitchen

    ReplyDelete
  2. Mmm these look so good! I made some brownies last night but they were a total disaster. I was bummed out but maybe I'll give these blondies a try.

    ReplyDelete
  3. These look so tasty! I love snickerdoodles, but there is something wonderful about a thick, chewy bar. I bet these would taste great with scoop of vanilla bean ice cream!

    ReplyDelete
  4. Hi,Leanne. This is a great bar and post (snickerdoodles are wonderful, I agree). Congrats on Foodbuzz Top 9!!

    Thanks,

    Dan

    ReplyDelete
  5. Thanks, Lauren!

    Sorry about your brownies, roxan! That's always heartbreaking :(

    You always have such wonderful suggestions, Monet. They would be great with ice cream... mmm...

    Thanks, Dan! I neeeeddd to make that fudge pie you posted very soon, though :P

    ReplyDelete
  6. these blondies look amazing. i have a go to blondie recipe that a lot of my friends like, but this one is something that i will try soon. i love snickerdoodle cookies and this would just satisfy that random snickerdoodle craving. :)

    ReplyDelete
  7. I've never made or tasted blondies. These are tasty looking and must be perfect with morning tea/coffee. I luv snickerdoodles and brownies so it will stand to reason that I'll enjoy these too. My first try at blondies will be your recipe! Congrats on the Top 9 today! =)

    ReplyDelete
  8. Blondies are one of my all time favorites. You can also make them in a muffin tin to get more of the yummy crispy edges. I like candy-bar blondies for using up Halloween leftovers, and brown butter toffee blondies for pure indulgence. I'll have to give these a try!

    ReplyDelete
  9. Ohh, snicker doodles. We don't have those in Sweden but I got introduced to them during my time in San Francisco. They are the best!

    ReplyDelete
  10. I love snickerdoodles! These look so yummy :)

    ReplyDelete
  11. Those sound sooo yummy! I can't wait to make some! :)

    ReplyDelete
  12. Umm, they look delish but blondies are brownies with White chocolate - not without chocolate

    ReplyDelete
  13. Xai: What's your go-to recipe? Must try.

    Cristina: Thanks! Definitely try them -- so tasty!

    Maven: So many good ideas! Thanks :)

    Linn, we don't seem to have Snickerdoodles in Canada (well, they aren't very popular since I went 24 years without encountering one, along with my friends) but they sure are tasty

    Jess: Thanks! Me too :)

    lynne: Hope you enjoy them!

    Liana: Has internet has lied to me?! All recipes and/or descriptions I found in my research (wiki, cookbooks, etc) claim blondies have the flavour of brown sugar/butterscotch instead of chocolate. No mention of white chocolate, but that's neat to know! Now I need to make some white chocolate ones. :)

    ReplyDelete
  14. How did the edges turn out compared to the middle of the pan? The recipe I have always results in the edges being overdone just to get the middle slightly cooked. I spend way too much time trying to push the batter into the center of the pan before I cook them, even though I think the batter just spreads out as it melts...
    thanks,
    Angela

    ReplyDelete
  15. Oh my, those look absolutely delicious! I love snickerdoodle ANYTHING so I suppose I may have a cinnamon addiction, but whatever ahaha. Definitely can not wait to try it!

    ReplyDelete
  16. I made these a few nights ago and they are DELICIOUS! Loved them! I had to send the rest with my husband to work b/c I almost ate half the pan of them by myself yesterday *hangs head in shame*

    ReplyDelete
  17. Blondies do usually have white chocolate In them and are the white version of a chocolate brownie. A cafe near me used to sell the most amazing white chocolate and raspberry ones. I've never managed to find a recipe as good as theirs. They were to die for. Nothing like warm chewy white chocolate and sweet tart raspberries.

    ReplyDelete
  18. Oh my god. This has got to be the most delicious thing EVER.

    ReplyDelete
  19. These are absolutely, totally delicious. They are especially good when still warm. So easy to prepare also.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...