Monday, August 29, 2011

Snickerdoodle Streusel Blondies

The third snickerdoodle recipe I made to celebrate my blog’s third anniversary is snickerdoodle streusel blondies. This recipe comes from the Flour Dusted blog. Briarrose always posts such good looking things and posts nice comments, so it was really a treat to make this recipe. When I first saw her recipe for these blondies, I was inspired to make different snickerdoodle treats to celebrate my blog. Thanks for the inspiration!

This recipe only makes an 8-inch pan worth of cookies, but they are very substantial. You could cut them in smaller bars, but why would you want to do that? The layer of cinnamon sugar sets them off nicely, but these bars are all about the streusel. When I was making these, I thought that there was an awful lot of streusel for such a small pan, but when they were finished, I realized that was the best part.

The butter and brown sugar flavors are very pronounced in these blondies. You do pick up the cinnamon flavor, but I loved the brown sugar. They are a bit crumbly when cutting, just the nature of the streusel. You probably won’t have to worry about the bars lasting too long, but if you happen to bake these as part of a snickerdoodle baking extravaganza and don’t eat them right away, they will keep for quite a while.

Snickerdoodle Streusel Blondies

1/2 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
2 teaspoon cinnamon
1/2 cup butter, melted
1 1/4 cups flour

1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, packed
1/2 cup butter
1 egg
1-1/2 teaspoons vanilla
2 tablespoons sugar
2 teaspoon cinnamon

Preheat oven to 350 degrees. Butter an 8-inch square pan.

To make the streusel: stir together both sugars, salt, cinnamon, and butter in a medium bowl. Stir in the flour until well combined. Set aside.

In a large mixer bowl, beat together the butter and brown sugar until light and fluffy. Add the egg and vanilla. Mix in the flour, baking powder, salt, cinnamon and nutmeg until just combined. Spread half the batter in the bottom of the prepared pan. Combine sugar and cinnamon. Sprinkle mixture over batter. Drop small spoonfuls of remaining batter on top of sugar mixture. Spread dollops of batter gently to form an even top layer.

Crumble the streusel topping and sprinkle it over the top of the blondies. The streusel layer will be substantial. Bake for 25-30 minutes, until the blondies are golden brown. Allow to cool completely before cutting into bars.

Recipe from Flour Dusted