Monday, April 20, 2015
White Chocolate Snickerdoodle Blondies
So no muffins for you today. Muffin Monday is canceled! Don't be too mad: I have blondies as a peace offering. Not just any blondies, mind you, but snickerdoodle blondies, with white chocolate chips. Yeah.
white chocolate snickerdoodle blondies
yield 20 - 24 blondies
2 1/3 cups all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup white chocolate chips
cinnamon sugar filling:
2 teaspoons ground cinnamon
1/3 cup granulated sugar
1) Preheat oven to 350 degrees. Line a 11x7-inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondes out of the pan and cut.
2) In a small bowl, combine flour, baking powered, and salt. Set aside. Using a hand or stand mixer fitted with paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minutes until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
3) Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. Using a large wooden spoon or rubber spatula, fold in the white chocolate chips.
4) Spoon half of the batter into the pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of the bottom layer, reserving 1 tablespoon for the top. Spread the remaining batter over the top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle to top with remaining cinnamon-sugar.
5) Bake for 30 - 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely for about 1 hour. Blondies stay fresh covered tightly at room temperature for up to 1 week. Blondies freeze well up to 3 months.