They say that imitation is the sincerest form of flattery, and this recipe is living proof. The instant I saw it gracing the web pages over at Brown-Eyed Baker I had to make it. No question, these cinnamon-sugar goodies were paying a visit to my kitchen faster than you can say “Brit-Lit homework can wait!”
Did I mention that I’m taking British Literature now? It’s so much more fun than the math and computer classes that I finished a few weeks ago. I’ve always been a reader, so having it be the main component of a class suits me perfectly. In fact, thanks to a boatload of AP credits, it’s been a while since I’ve gotten to take an English class. Something tells me that you’ve already caught onto the fact that I’m a bit of a geek, so it should come as no surprise to you that I’ve missed taking English classes, especially Brit-Lit.
I have a soft spot in my heart for all things England; probably thanks to my childhood spent watching “Sense & Sensibility” and the BBC mini-series version of “Pride & Prejudice” instead of Pokemon like a normal child. Beyond having the entire works of Jane Austen practically memorized, I’m guaranteed to fall head-over-heels in love with any sort of mini-series like “North & South” (the one based on the Elizabeth Gaskell novel about industrial England, not the one about the Civil War) or a good murder mystery like the truly superb David Suchet “Poirot” series. Add to that such freaking hilarious comedy shows like “The Vicar of Dibley” and the sci-fi awesomeness that is “Dr. Who” and you’ve got a big ol’ box of my favorite things.
I can understand if the period pieces aren’t your thing, but I must insist that if you haven’t seen “Dr. Who” you simply must give it a try. Your life will never be the same.
It’s the awesomest show in the history of awesomeness.
All gushing aside, Snickerdoodle Blondies are the perfect treat to munch on while you watch your favorite flick. Here’s how to make ‘em.
First, combine flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
I seriously can’t get enough cinnamon. I’m beginning to worry that it has latent addictive powers.
In another, larger bowl, blend together butter and brown sugar until light and fluffy.
You can also use margarine if you’re out of butter, like moi.
Once that’s all mixed, add two eggs, one by one, blending after each.
This is egg number two.
After the eggs, add some vanilla.
A generous amount works best, I think.
Blend it all up and then start adding the dry ingredients and stir until just combined.
It’s best to blend the dry ingredients in gradually.
Spread it all in a large baking dish.
This shot is both visually interesting and serves to conceal my messy batter-spreading.
Before you throw that in the oven, it’s time for even more cinnamon! In a small bowl, mix cinnamon and regular sugar.
This recipe is cinnamon heaven, plain and simple.
Liberally sprinkle that mixture over the batter.
I used about double the amount of cinnamon-sugar that the recipe calls for.
Toss it in the oven for about 30 minutes and you’ve got a pan of warm, spicy, yum-osity the likes of which you’ve never seen, even in your Regency England dreams.
Snickerdoodle Blondies
Recipe from “Snickerdoodle Blondies” by Brown-Eyed Baker
2 2/3 cups all-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cups packed Brown Sugar
1 cup (8 ounces) Unsalted Butter, at room temperature
2 Eggs
1 tablespoon Vanilla Extract
2 tablespoons Granulated Sugar
2 teaspoons Cinnamon
Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan and set aside.
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside. Beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, and then the vanilla, beating until thoroughly combined. Gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated. Spread the dough evenly into a pan.
Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter. Bake for 25-30 minutes. Cool completely before cutting.
1. This looks sensational!
2. I love Brit-lit too.
3. Jane Austen movies are the reason that British is my second language (American being my first).
4. Thornton is gorgeous. (sorry)
5. Doctor Who is the best dancer in the world.
6. You should see "Ruby in the Smoke" it has Matt Smith and Billie Piper, and haunting memories and a little girl and a crazy old lady (not funny crazy).
7. I like your blog and you have a way with words.
What a coincidence, Anonymous! I agree with everything you just said! I will definitely be looking up "Ruby in the Smoke".
These bars look so delicious — very cake like and moist. Love that cinnamon sugar topping. =)
Thanks Lisa! I was really surprised by the flavor of these blondies; very different from their brownie counterparts, but still delicious!
What a fun post Jane Austen and I are quite close! The blondies look fantastic–we might be making them today if the rain continues!
A Spicy Perspective, I highly recommend making these on a rainy day, especially involving anything Jane Austen. As an English teacher of mine once said on a rainy day, "This is a Jane Austen kind of day. I need to watch "Pride & Prejudice".
now those snickerdoodle blondies look heavenly! I'm so glad you postponed your homework so you could share these lovelies with us!
It's been too hot to bake so you know those fabulous blondies are singing to me while I cry,"Stay away, stay away, too hot,too hot." I am a huge anglophile and Brit-lit is a passion.
Thanks Dennis! I'm glad to say that they didn't take that long, so I did get to finish the homework as well. 😀
Claudia, I definitely understand about the heat! But, on the bright side, sweet treats are even better when they're warming you up in the cold!
I definitely need to try these out! Mani is obsessed with cinnamon. Interesting – I've never seen them with such a cake-like texture.
Val and Mani, the recipe I was using pictured them as more dense, but I think it was a result of using a smaller pan…or some baking fluke of mine. That happens more often than I'd like, but sometimes it works out nicely. 😀
Looks delicious! I'm going to have to make some next week! 🙂
Yumm! I just made my first blondies the other day, now I think I need to retry with these snickerdoodle ones!
Thanks lifesabatch and Debbie! These are great to have around for a nice snack.
I have to agree with anon up there! I'm so glad you came by my site today – always lovely to meet another Shashi fan and British tv lover, especially one who provides nom nom recipes! I hope your "dinner & a movie" section will have some Bolly entries? Pleeeeease? 🙂
Thanks Beth! There will definitely be some (read: oodles) of Bollywood movies in my currently-nonexistent movie section. I've been thinking that my first one will be about DDLJ, just for its sheer epic-osity. 😀