i put it off as long as i could

I resisted making the snickerdoodle blondies that've been spreading like wildfire in the Land of Food Blogs for quite some time because I knew they'd be addictive and I knew I'd never look at normal blondies the same way again.


I was right. Regular blondies are worthless to me now.

Where do I begin? Let's start with what these bars are like before they're even baked. I'm not gonna deny that chocolate chip cookie dough isn't good, but it truly pales in comparison to this raw batter. It's seriously tasty.

Secondly, I need to tell you about the aroma. As you know if you've ever stopped by this blog even once before, I'm addicted to cinnamon. I defy any among you to tell me that you don't enjoy the smell that wafts out of the oven as anything involving cinnamon bakes. It's undeniably swoon-worthy, and these bars are no exception. Even as I was cutting them, the scent worked its way into my nose and I more than once felt the urge to pause and have a bite.


Finally, the ultimate test--the flavor. As far as I'm concerned, the taste of these bars is supreme. The texture is right, the cinnamon dosage is perfect, the cinnamon chips are a welcome addition, and the cinnamon sugar is the icing on the cake (or the dusting on the bars, as the case may be).

The moral of this story--as long as I'm baking just for myself, another blondie recipe will never again be necessary. This one wins.

Cinnamon Lover's Snickerdoodle Blondies
(the recipe is everywhere, but I worked from Maria's)

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup brown sugar, tightly packed
1/2 cup butter, softened
1 egg, at room temperature
1 teaspoon vanilla
1 cup cinnamon chips
1 tablespoon sugar
1 tablespoon cinnamon

Preheat oven to 350F. Spray down an 8x8-inch pan. Mix together the flour, baking powder, salt, and cinnamon; set aside. In a large bowl, cream together the butter and brown sugar; beat in the egg and vanilla until smooth.
Combine the flour mixture and the wet mixture and mix until well-blended. Stir in the cinnamon chips. Spread the thick batter evenly in the prepared pan (and do it quickly so you're not tempted to eat it all before it's baked). Combine the sugar and cinnamon in a little bowl and evenly sprinkle the mixture over the top of the batter.
Bake 25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife. I recommend doing this with a clothes-pin on your nose.