Homemade Snickerdoodle Blondies
- Yield 16
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Homemade Snickerdoodle Blondies is a dessert recipe on Avoteb. The yield on the card is 16. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 16 servings
- 3/4 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 3/4 cup (248g*) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips, plus extra for topping
- cinnamon sugar topping (4 teaspoons white granulated sugar + 1/4 teaspoon ground cinnamon mixed together)
Method
Prep the oven and pan. Warm the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Stir In a large mixing bowl, whisk together the melted butter and sugars until combined. Tip in the eggs and vanilla extract and whisk until combined. Tip in the flour, cinnamon, cream of tartar, baking powder, salt, and stir until evenly combined. Take a spatula to gently fold in the chocolate chips until evenly combined.
Lay out in pan. Press the dough evenly into the prepared baking pan. Scatter a few extra white chocolate chips evenly on top of the dough, if desired, then sprinkle the dough evenly with the cinnamon sugar topping.
Roast Roast for 30 minutes or until a toothpick inserted in the center comes out mostly clean. Move the pan to a wire rack and let the blondies cool for at least 20 minutes before slicing.
Plate Slice into squares, then serve and enjoy!
