There are certain recipes that, as much as I love them, I only make them around the holidays. Like snickerdoodles. They just scream Christmas to me â€“ I think it’s all the cinnamon. But sometimes, bloggers influence me and I break all my rules. Jamie from My Baking Addiction made these blondies first and I filed the recipe away to use around Christmas. Then Michelle from Brown Eyed Baker had to go and ruin all my plans. She made them this week and after hearing her rave about them on Twitter, I knew I needed to make them immediately.
They’re regular blondies with some cinnamon and nutmeg mixed it and then topped with cinnamon sugar. The cinnamon sugar up top reminded me of cinnamon toast and the blondie part was soft and cake-like. I do have to say that it was weird having all the spicy smells in my kitchen in the middle of July but it was well worth it. I made half the recipe and the batch didn’t make it through the night.
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon grated or ground nutmeg
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter room temperature
- 2 eggs at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- a pinch nutmeg
Preheat oven to 350 degrees F. Lightly grease and/or line a 9-13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it's best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.