School here starts next week, and I can honestly say that I am ready for it. I like the routine of everyday, just being structured. And that also means that I have more time in the kitchen. I have slacked this summer, but hey, you have "life" that has to be lived. I have seen these blondies floating around the blogosphere. Ingrid made them, and then Donna made them, you see, they both twisted my arm to make these. I am really glad that they did! These are perfect for an after school snack, for the lunch boxes, or really just any time of the day!
Snickerdoodle Blondies
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon
Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.Sift together flour, baking powder and salt and set aside.
In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.
