These things are so good! There is no leavening agent in the batter, which means they are still fairly flat once they come out of the oven, but this makes for a super chewy and moist blondie. I had a hard time not devouring the entire pan.
The original recipe calls for one whole cup of sugar, but I think they were just slightly too sweet, especially with the sugar and cinnamon topping. 3/4 of a cup is perfect.
Snickerdoodle Blondies
1/2 c. butter, room temperature
3/4 c. sugar
1/4 tsp. salt
1 large egg
1 1/2 tsp. vanilla extract
1 c. all-purpose flour
1 Tbs. sugar + 1 tsp. ground cinnamon
Preheat oven to 350 degrees. Line an 8x8 baking pan with aluminum foil.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in salt, egg and vanilla until combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough (it will be THICK) into prepared baking dish and smooth it into an even layer.
Stir together remaining 1 Tbs. sugar and 1 tsp. ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture. Bake for about 30 minutes, until bars are set and the edges are lightly browned. Cool completely before slicing.
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