Snickerdoodle Blondies

Unfortunately, it is getting chilly around here. My favorite season is ending. Fall is rapidly approaching, which is bothering me less and less, as I just bought a sweeeet floor lamp for next to my chaise so I can knit when the mood strikes, and the temperature will be cool enough to do so. PLUS: Apple, Pumpkin, Big E & Comfort Food season...and it is time to bust out the wool...I think I'm starting to like fall more and more!

Here is the first recipe of the comfort food season, straight from my fave blogger, Brown Eyed Baker. I was browsing the usual blogs during my lunch break, and today these looked particularly appealing...Hope hubby's coworkers are in the mood for some blondies, because I can't keep them around my house - I'll eat them all :-/

Snickerdoodle Blondies

from Brown Eyed Baker

Yield: 24 blondies

Prep Time: 15 minutes | Bake Time: 25 to 30 minutes

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside. (Here I lined a 9x13 with aluminum foil and sprayed that with Pam)

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. (this took 30 minutes for me) Cool completely before cutting. Store in an airtight container at room temperature.

These were delicious and I'd definitely make them again! I hope everyone at Hubby's work enjoys them when I ship them off tomorrow...I will be sad to see them go, but happy that they'll be someone else's problem! ;)

P.S. Sorry the formatting is all over the place. I don't know HTML all that well and I am having a hard time getting everything to cooperate behind-the-scenes... :)