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January 28, 2019

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Snickerdoodle Blondies

April 4, 2019

Blondies. They are like a brownie in texture and shape but are missing the chocolate. Die-hard chocolate lovers may not agree, but for those who love chocolate chip cookies for their buttery-toffee brown sugar goodness and crave something more substantial and softer, a Blondie fills a raw human need. It’s right up there with eating raw cookie dough…but not really doing it. That wouldn’t be safe. 

Now, add a layer of cinnamon spice on that classic Blondie bar, and you have a winner! These bars are beyond addictive! They are chewy and satisfying with all the butterscotch delightful flavor of a Blondie plus the comforting aromas and tastes that invoke those memories of Grandma's Snickerdoodles. 


Butterscotch Snickerdoodle Blondies  

1/2 cup melted butter
2 cups dark brown sugar
2 eggs
1/2 tsp salt
1 1/2 cup All- Purpose Flour
2 tsp baking powder
2 tsp vanilla
1 tsp brandy extract

Cinnamon Sugar:
1/2 cup sugar

2 Tbsp. Cinnamon

Directions: Preheat oven to 350°F. Grease a 9 by 13-inch cake pan.

Mix all the Blondie ingredients in a large bowl and combine well. Grease a 9-inch by 13-inch cake pan and spread in the blondie mixture into the pan.

In a separate container, combine the sugar and Cinnamon.  Sprinkle generously over the top of the Blondie and bake 25-30 minutes-- or until they look dry on top and almost firm to the touch.

Let cool 10-15 minutes and cut into small squares. Yield 36 Blondies.



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