Snickerdoodle Blondies 

I love Snickerdoodle cookies and these blondies may be even better than the cookies! These are buttery, chewy, full of flavor and full of cinnamon burst! Highly recommend you make these for the upcoming “Cookie Swap” parties for something different, new and delicious! 

Snickerdoodle Blondies

For the Blondies…
2 sticks (8 oz.) unsalted butter, soft
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour

For the cinnamon-sugar mixture…
1/2 cup white granulated sugar
2 tablespoons ground cinnamon

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray with flour.

In a large bowl combine the soft unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Beat in the 2 large eggs before adding in the pure vanilla extract, baking powder, baking soda and salt.

Gently fold in the white all-purpose flour, being careful not to overmix.

Spread the dough, evenly, into the prepared baking pan.

Evenly spread the cinnamon-sugar mixture over the top of the dough and place into the preheated oven for 31 minutes.

Remove and allow to cool slightly.

Enjoy!

PIN IT: http://pin.it/vFG3sC1

Advertisements

Zebra Blondies

I love this recipe! Feel free to add white chocolate chips to the blondie batter, pecans or even chocolate chips! These are quick, easy and fun! Perfect for a party, get together or pitch-in. No matter what the occasion, people will go crazy over these…


Zebra Blondies

For the blondies…
1 stick (4 oz) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the frosting…
1 stick (4 oz) unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon white whole milk

For the chocolate ganache…
1/2 cup chocolate chips
1 tablespoon solid vegetable shortening

Start making the blondies by preheating your oven to 350 degrees F. Spray a 13×9-inch baking pan with non-stick cooking spray.

In a large bowl cream together the softened unsalted butter, light brown sugar and white granulated sugar. Once mixed, add in large eggs and beat well to combine. Next, add in the pure vanilla extract and stir together well.

Finally, add in the white all-purpose flour, baking soda and salt, all at once. Combine just until the flour is dissolved, being careful not to over mix the batter.

Spread this mixture into the prepared baking pan, and spread out evenly with the back of a wooden spoon or clean fingers.

Place in preheated oven for exactly 24 minutes.

Remove from oven and allow to cool before frosting.

To make the frosting, combine the softened unsalted butter, powdered sugar, pure vanilla extract and milk. Whisk together until thick and smooth.

To make the ganache, melt the chocolate chips and solid vegetable shortening in a small microwave-safe bowl for about 90 seconds. Stir well until the chocolate is fully melted, shiny and glossy looking.

When ready to frost blondies, frost evenly. Spoon chocolate ganache over the frosting in “stripes” making a zebra pattern. This is best accomplished by swishing a spoonful of the chocolate ganache evenly over the frosting.

Place in refrigerator for about 2 hours, then remove and serve.

Enjoy!

PIN IT: http://pin.it/WrTkPWD

Chocolate Chip Blondies

I love blondies! This recipe is basically a delicious chocolate chip cookie dough (with a little extra pure vanilla extract) and baked in a 13×9-inch baking pan. There is something here for everyone because after it is cooled, the middle sinks and is chewy and gooey and the edges are slightly crunchy and sandy. Amazing!

Chocolate Chip Blondies Blaise the Baker

Chocolate Chip Blondies

2 sticks (8 oz. total) unsalted butter, softened
1 cup light brown sugar, lightly packed
1/2 cup white granulated sugar
1 tablespoon pure vanilla extract
1 teaspoon instant coffee granules
2 large eggs
2 cups white all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (12 oz.) chocolate chips mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)

Start by preheating the oven to 350 degrees F.

Lightly spray a 13×9-inch baking pan with non-stick spray and flour lightly. Or spray with “Baker’s Joy” spray – which is my preferred method.

In a large bowl mix together the unsalted butter, light brown sugar and white granulated sugar until light in color and fluffy in texture.

Next add the pure vanilla extract and instant coffee granules. Stir to combine.

Add in the 2 large eggs, one at a time, stirring with each addition.

Next add in the all-purpose flour, baking soda and salt. Stir until every trace of flour has disappeared – being careful not to over-mix.

Finally, add in the flour coated chocolate chips, and gently fold into the batter.

Place batter in prepared pan, even out the dough and smooth out the top.

Place in preheated oven for exactly 31 minutes.

Remove and allow to cool slightly before cutting.

Enjoy!

PIN IT: https://www.pinterest.com/pin/570901690242024478/