Sunday, March 27, 2011
Sometimes I stumble across a recipe while I'm "researching" and I immediately go "OOOOH YES!" and run into the kitchen. If you think I'm exaggerating, ask John. He's seen this insanity more than once. And honestly, this little routine typically excites John because he knows something good is coming. I can assure you I've never run into the kitchen to make broccoli... it pretty much always involves sugar.
Blondies are good stuff. They are often equated as the non-chocolate brownie, but I don't know... to me they are more so just a dense cookie bar. Either way, whether you want to equate it to cookies or brownies, you can't go wrong. Combine that with a cinnamon sugar topping and you are in for a treat! These blondies were so stinkin' good. They were soft inside with a nice flaky cinnamon sugar top. I can tell you this is a recipe I will make again and again because they are so easy and so delicious. A must try!
Source: Slightly adapted from Bakergirl, originally from Brown Eyed Baker
2 2/3 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp. cinnamon
2 cups packed brown sugar
1 cup butter, at room temperature
1 tbsp. vanilla extract
2 1/2 tbsp. granulated sugar
2 tsp. cinnamon
1- Preheat over to 350. Spray a 9x13 baking dish with non-stick spray.
2- In a medium bowl whisk the flour, baking powder, salt, and cinnamon together.
3- Cream the butter and brown sugar together in a stand mixer until fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla, beat in.
4- Gradually add the flour mixture, beating it together on low. Transfer the dough to the pan and push into an even layer.
5- In a small bowl combine the sugar and cinnamon. Sprinkle evenly over the dough.
6- Bake 20-25 minutes. Let blondies cool completely in the pan before cutting.