Snickerdoodle Blondies

What do you do when you are moving in approximately 3 days, have a full pantry, and need to pack everything into a Volkswagon Jetta? You bake of course! Moving day is upon us and I have lots to do. I was going through my refrigerator and pantry today to see what kinds of stuff have overstayed their welcome and I noticed I had a bunch of eggs left. I was in no mood to go to the grocery store so I perused my spices and baking supplies and decided on these snickerdoodle blondies. Not only are they helping me get rid of a few eggs but they taste sooo good.  They are chewy and have a delicate, crunchy top from the sugar. In between trips to the car I keep munching on these. I think I need to get them out of my apartment pronto, otherwise I will eat them all without even realizing it. Luckily tonight is girls night! Sorry friends if you read this and I spoiled the "surprise" of tonight's treat... oops! They are too good that I can't possibly wait until tomorrow to share them on my blog. Back to packing....

Ingredients:
2-2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs
1 tbsp vanilla extract
2 tbsp granulated sugar (for topping)
2 tsp ground cinnamon (for topping)

Directions: 
Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside. In the bowl of a stand mixer, cream together brown sugar and unsalted butter, approximately 4 minutes. Add in the eggs and vanilla. Beat together and scrape down sides of the bowl. Gradually add in the flour mixture while beating on low. Mix until the flour is incorporated. Pour batter into a greased 9x13 inch baking pan. Spread evenly with a spatula. In a small bowl, mix together granulated sugar and ground cinnamon. Sprinkle over the top of the batter. Bake for 25-30 minutes or when the top of the blondies gently spring back when being touched lightly. Cool completely before cutting. Keep fresh in an airtight container.


Makes 24 blondies.


Source: Recipe from Brown Eyed Baker