the saturday post | snickerdoodle blondies

I love when recipes prove me wrong, begging the question, where have blondies been all my life? I've always assumed blondies were some pathetic version of a white brownie, and for someone who adores rich, chocolate brownies, I saw no reason that blondies should be part of my existence.

But I've seen the light. If you look up blondies in Wikipedia, they may resemble brownies, but brown sugar is the predominant flavor that makes a blondie a blondie. Given that I love brown sugar, cinnamon sugar, and snickerdoodles are one of my all-time favorite cookies, this recipe is perfect for me, and I'm utterly disappointed that it's taken me so long to try them. But that's the fun in making up for lost time, right?


The batter will be thick, so use an icing spatula to gently spread the batter from one side of the baking dish to the other.

Recipe adapted from Brown Eyed Baker

Makes 15 or 24, depending how you cut them


2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed brown sugar
1 cup unsalted butter, room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
1 teaspoon cinnamon

Preheat the oven to 350 degrees and lightly grease a 9-13-inch glass baking dish.

In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

In a mixer with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, then the vanilla; scrape down the sides of the bowl. On low speed, add the dry ingredients slowly and beat until just combined.

Turn out batter into the baking dish and smooth evenly with a small icing spatula. The batter is thick, so it may take a little effort to spread the batter. Combine the granulated sugar and cinnamon in a small bowl and sprinkle over the top of the batter.

Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting.