Cinnamon-y Deliciousness

Okay, so I am sort of obsessed with this blog, Oven Love. I just lurk all over it and dream about making these things. I finally broke down today and baked the Snickerdoodle Blondies. Why?

1. I had everything to make them. Nothing remotely exotic in them.

2. Blondie. Only thing I like better is a brownie. And anyone who knows me understands how much I love a brownie. But this is as close as it gets.

3. Snickerdoodle. Hello??? Best Christmas cookie ever. Well, maybe it's tied with the molasses cookie. But still. Tasty.

For you nutmeg haters out there (you know who you are), you can just leave it out. But you're crazy.

Snickerdoodle Blondies

2 2/3 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. salt

2 c. packed brown sugar

1 c. butter, softened

2 eggs, room temperature

1 tbsp. vanilla

2 tbsp. sugar

2 tsp. cinnamon

pinch nutmeg

Preheat oven to 350. Grease a 9x13 pan. I greased mine with the butter wrappers and used a glass Pyrex. Combine flour, baking powder, cinnamon, nutmeg, and salt.

In another bowl, cream butter and brown sugar for 3-5 minutes. I don't know why. I guess just make sure you are really combining it well. Add eggs, one at a time, then vanilla. Beat smooth. (Please ignore my counter behind the mixer. It happens.)

Stir in flour until well-combined. This batter gets very thick. Spread in pan. I had to use my hands to pat it down. Combine the sugar, cinnamon, and nutmeg in a small bowl and sprinkle over the batter.

Here it is ready to go in the oven.

Bake 25-30 minutes until the surface springs back when you touch it. Cool (if you can wait); cut.

These are super good. My kids begged for more. If you ask me, that makes it a winner.

See Oven Love's version here. She definitely takes better pictures than I do!