Snickerdoodle Blondies: Celebrating National Blonde Brownie Day

Snickerdoodle Blondies: Celebrating National Blonde Brownie Day

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.

 

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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:

 

Snickerdoodle Blondies

Serves 20
Website Taste of Home
These Snickerdoodle blondies are reminiscent of the cookies of childhood, but bumped up a notch or two on the decadence scale. They're rich and buttery; basically they're cinnamon toast in a thick, chewy dessert bar form. Yum!

Ingredients

  • 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

Directions

Step 1
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, spices and salt; gradually beat into creamed mixture. Spread and press into a greased 9x 13" baking pan. (The batter will be very thick.)
Step 2
Mix topping ingredients (sugar and cinnamon); sprinkle over top. Bake 25-30 minutes or until set and golden brown. Cool in pan on a wire rack. Cut into bars.

 

Now, let’s see. Should I feature pie, peanut butter, or beer cans to kick off the weekend?  

It’s really a toss up.

 

Click here for more dessert options:  Candy Apple Pie , Mini Black Forest Trifles, or Apple “Crack” Dumplings

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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