Cinnamon Blondies

I sometime experiment with recipes and turn them into other things, it seems. One primary example is my blondie recipe, which is just the Tollhouse famous chocolate chip cookie recipe with no chocolate chips and flattening the batter out into a pan. I decided I would try to make my own cinnamon blondie recipe out of this concoction, and so I took that basic recipe and added a tablespoon of cinnamon to the dry ingredients. I like my recipe because it’s cinnamon-y without being overwhelming, and is a snap to whip up (because it’s so heavily lending itself from a famously easy recipe). Oh, and I sprinkle cinnamon on top sometimes in a decorative fashion because baked cinnamon on top of batter looks really, really…well, fancier than it actually is. If you don’t want to be fancy, just follow the recipe step by step and you can’t go wrong.

Cinnamon Blondies

  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (softened)
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon

Preheat oven to 375 degrees. In small bowl, combine flour, baking soda, salt and cinnamon. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture, mix well. Sprinkle cinnamon over batter in a small pan for decorative effect. Bake for 20 minutes.

 

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