Let me just say that the Jack White concert earlier this week was i-n-c-r-e-d-i-b-l-e. I had such a great time. He opened with a song or two off of Blunderbuss, then shouted, “What do you want me to play? Just tell me and I’ll play it!” I couldn’t like the guy more after that, especially because he immediately went into Hotel Yorba which is one of my favorite White Stripes songs (as I’m sure it’s one of yours). Coincidentally, when we were off to the side having a beer, Adam Scott walked by, and I almost lost it. Before I could even think about it, I ran over, told him I was a huge fan, shook his hand, and proceeded to run away as quickly as I came. Nothing can top that, can it? It was quite the evening.
These were the dessert that I served for my McCormick Go Gourmet Dinner Party that I threw last weekend, and while I have made them a few years ago, they never get old. The original post was from the talented Julia at Dozen Flours (clever name, right). I figured that it was time for a reshoot, because not only do I need to remind everyone how good these snickerdoodle blondies are, but I need to remind everyone that my photography skills have improved; not by much, but there is still an obvious improvement. While I used more obvious Moroccan and Middle Eastern flavors in my Spicy Tomato Chutney Toasts and my Moroccan Meatballs, I just wanted to focus on one bold flavor for these: cinnamon. Specifically, the Saigon cinnamon that McCormick sent over. You may be thinking that all cinnamon is the same, but I assure you that it is not. Its flavors and aromas are much more complex than the usual stuff, and when you’re making something as cinnamony and delicious as snickerdoodle blondies, you want to use a high quality cinnamon like this one. These bars are chewy, slightly cakey, and absolutely fantastic. The best part is that they are very structurally sound, in that they are perfect for a dinner party because they stay together when you eat them and are easily stacked for a pretty presentation. Switch it up and instead of making your usual snickerdoodle cookies, go for a blondie!
I just wanted to share this gif of Adam Scott doing an impression of that time that I met Adam Scott.
Your ingredients. Feel free to use extra spices, like cloves or allspice, if you’re feeling fancy.
Once you’ve got your dough together, it’s quite thick, as you can see, so I find it’s easiest to use your hands to spread it out evenly.
Then just sprinkle with your cinnamon-sugar mixture, and bake at 350 degrees F for 25-30 minutes, until set.
Cut into bars and serve.
- 2 cups packed light brown sugar
- 1 cup unsalted butter, cubed and room temperature
- 2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2⅔ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon freshly grated nutmeg (if you do not have fresh nutmeg, just omit)
- ½ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- Preheat your oven to 350 degrees F. Grease and/or line a 9x13 inch pan and set aside.
- In the bowl of your mixer, beat together your brown sugar and cubed butter until light and fluffy, about 2-3 minutes, then add in the eggs, one at a time, until well combined, then beat in the vanilla. In another bowl, whisk together your flour, baking powder, cinnamon, nutmeg, and salt, then gradually add it to the butter and sugar mixture, until just moistened. The dough will be thick, like cookie dough, but be careful not to overbeat it.
- As the dough is so thick, I found it easiest to turn it over into your pan (lining it with parchment works best, but you can use foil, too) and use your hands to spread it out evenly. Combine the remaining granulated sugar and cinnamon in a small bowl, then sprinkle it over the batter. Place the pan in the oven for 25-30 minutes, until golden and set. If the top starts to brown too quickly, you can cover it with foil until it has finished baking. Allow the blondies to cool completely before cutting them into bars and serving. These will keep well in an airtight container at room temperature for up to 4 days, or frozen in an airtight container for up to 3 months.