Snickerdoodle Blondies: Celebrating National Blonde Brownie Day
Okay, the name is ridiculous, I know. Honestly, who in the world ever decided that “snickerdoodle” was an a-okay, two-thumbs-up kind of name? Probably the same ninny who came up with the word “flibbertigibbet.”
Also, I imagine some of you may not even have known that an oxymoronic dessert like a “blonde brownie” really even existed. Yet, it does.
Or, if you were aware, you probably didn’t know that there was actually a national day in honor of them. And yet, there is.
There’s also a national “Squirrel Appreciation Day”, which I bet you weren’t aware of either, so there you go. It was yesterday. All of the squirrels you walked right by and forgot to acknowledge are now going nuts. They’re holed up in their messy, treetop leaf nests, taking your slight very personally. They’re like that.
Tomorrow is national pie day, and Saturday is both national peanut butter day and national beer can day. We could have fun with each of these days, but I think we should just focus on blonde brownie day for now. Unless of course the masses call for a different plan of action.
But then again . . . what masses?
Anyway, to honor the day, I’m going to share a scrumptious blonde (meaning, not chocolate) brownie recipe with you that I’ve been making ever since my brother-in-law decided to do some daring maneuver with his elbow in Wallyball and need surgery and therefore require a care package while he was healing. Naturally, I brought him mini hand weights and snickerdoodle blondies. Wouldn’t you?
In short, I’ve been baking these for years.
They’re rich, moist, and buttery with a touch of spice; they’re kind of like cinnamon toast in a dessert bar form.
You make the batter, smash it into a pan, bake it, and eat it. It’s a pretty straightforward process, if you ask me.
So, here’s how Snickerdoodle Blondies are born:
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- 2 2/3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 cups packed brown sugar
- 1 cup butter (room temperature)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Now, let’s see. Should I feature pie, peanut butter, or beer cans to kick off the weekend?
It’s really a toss up.