Intriguingly rich, buttery, tart, and topped with a crispy cinnamon-sugar crust, these snickerdoodle blondies are a true treat.
– 3/4 cup unsalted butter, melted – 1 cup packed light brown sugar– 1/2 cup white granulated sugar– 2 large egg– 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
Ingredient
– 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)
Ingredient
Direction
1
Set up the pan and oven. Preheat oven to 350°F. Grease a 9 × 9-inch baking pan with cooking parchment.
2
Mix. Mix sugars and melted butter in a large bowl. Mix vanilla and egg. Combine flour, cinnamon, tartar, baking powder, and salt. Scrape in chocolate bits gently.
3
Press the dough evenly into the prepared baking sheet. If desired, put a few more white chocolate chips on top, then sprinkle the cinnamon sugar topping equally.
4
Bake. Bake 30 minutes until a toothpick inserted in the centre comes out largely clean. Allow the blondies to cool for 20 minutes on a wire rack before slicing.
To serve. Prepare by slicing into squares, then serving and enjoying!