A cinnamon sugar covered bar cookie, very similar to the cookie. Soft, chewy, sweet, perfect.
Sifted dry ingredients
What is left behind.
This is why I always lightly sift, even a recipe doesn’t call for it. The large white chunks are baking powder. They will usually break up while mixing, but if one doesn’t and you are the lucky one to bite down on it, eeeeeeeeeeew. It sucks all moisture from your mouth and ruins the dessert experience.
Butter and Sugar
Beat butter and sugar until fluffy
Two eggs and good vanilla
Incorporate dry into butter mixture
Pat into pan
25 to 30 minutes
Now comes the hard part. You have to wait for it to completely cool before cutting into it. Time will slow down, almost coming to a stop, at this point.
350° for 25 to 30 minutes
2 2/3 cups all-purpose, unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup of unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
3 tablespoons granulated sugar
1 tablespoons cinnamon
Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper, lightly spray with cooking spray.
Using a colander, sift the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside. Discard anything left in the colander.
In a large bowl, beat butter and brown sugar on low to combine, then on medium until light and fluffy, about 5 minutes. Add eggs one at a time, adding vanilla with the second egg. Beat, scraping the sides, until thoroughly combined. Gradually fold in the flour mixture until combined, making sure all of the flour is incorporated.
Pat the blondie dough evenly into the parchment lined pan. Mix the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the blondie dough.
Bake for 25-30 minutes or until the surface springs back when lightly pressed. Cool blondies completely before cutting. Store in an airtight container at room temperature.