I am becoming more and more obsessed with baking. It is distracting me from the other, somewhat more important (unfortunately they are more important. I can’t wait till baking is the most important) aspects of my life.
I was sitting on my couch a little earlier, trying to read a history article about 1920’s flappers for a uni assignment and all I could think about is what to bake when I finished. I could only read about three lines of the article at a time before being distracted by baking thoughts. Half an hour later I found myself scouring through baking blogs and looking at photos of all the yummy things I could make. Then I would guiltily go back to the flappers only to be distracted by more recipe research five minutes later. And so the cycle continued (hence the being obsessed with baking).
I was getting no where with my assignment so I decided to get up and bake snickerdoodle blondies. At least then I could get the baking out of the way and maybe focus on the reading! Maybe being the key word here.
Since I recently discovered snickerdoodles I have become somewhat obsessed. Since I first made blondies a few months ago, I fell in love and want to make more. So snickerdoodle blondies sounded like a fantastic idea. It is cold and grey today and a storm is brewing; the perfect kind of day to fill the house with cinnamon and sugar baking smells. The perfect kind of whether to be eating warm, gooey, dense, cinnamony bar cookies in. Mmmm.
Adapted from My Baking Addiction.
The original recipe calls for nutmeg. I had a somewhat awful experience once when I was making a chicken lasagna and added too much nutmeg because it was bland and I needed to spice it up (I hate cooking). It was disgusting, it tasted only of nutmeg, and since then the idea of putting nutmeg into anything makes me cringe. If you like it, feel free to add a 1/4 teaspoon in with your dry ingredients.
220g unsalted butter, softened (1 cup)
2 cups packed brown sugar
1 tsp vanilla extract
2 2/3 cups plain flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1 1/2 tablespoons white sugar
2 tsp cinnamon
Preheat the oven to 180 C. Lightly grease a 9×13 inch baking pan and line it with parchment paper.
Using an electric mixer, beat the butter and brown sugar together until creamy, about 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.
On a low speed, mix in the flour, cinnamon, baking powder and salt until just incorporated.
Spoon the dough into the baking pan. The mixture is very thick, like cookie dough, and is somewhat hard to spread (it is also very delicious raw and I ate quite a bit of it. I couldn’t help myself. I kept going back for more. So that’s lunch taken care of then). Try using the back of a tablespoon, your hands, whatever you can to get it smooth and even.