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- 1 cup unsalted butter, melted - 2 cups packed brown sugar - 1 tablespoon pure vanilla extract - 2 large eggs, room temperature - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cream of tartar - ½ teaspoon salt - 1 teaspoon ground cinnamon (plus extra for sprinkling on top) These key ingredients create the rich and chewy base of the blondies. The melted butter adds moisture and flavor, while brown sugar gives them a deep, caramel-like taste. The eggs help bind everything together, ensuring a great texture. - ½ cup white chocolate chips (optional) - ½ cup chopped pecans (optional) If you like a sweeter treat, add white chocolate chips. They melt beautifully and provide a creamy contrast. Chopped pecans add a crunchy texture and nutty flavor. You can also replace the butter with coconut oil for a dairy-free option. - 9x13 inch baking pan - Mixing bowls - Whisk - Spatula - Wire rack You need a baking pan to hold the batter and create those perfect blondies. Mixing bowls help keep your wet and dry ingredients separate. A whisk is key for blending, while a spatula assists in folding in any add-ins. Finally, a wire rack is a must for cooling your freshly baked treats. These ingredients and tools set the stage for a fun baking adventure. Enjoy the process and the sweet rewards! Start by preheating your oven to 350°F (175°C). This will help your blondies bake evenly. Next, grab a 9x13 inch baking pan. You can grease it lightly or line it with parchment paper. This makes it easy to remove the blondies later. In a large bowl, pour in 1 cup of melted unsalted butter. Add 2 cups of packed brown sugar. Whisk them together until smooth. Next, add 1 tablespoon of pure vanilla extract and 2 large eggs. Beat this mixture until it is well combined. In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. This ensures all the dry ingredients blend well. Gradually add this dry mixture to the wet ingredients. Use a spatula to mix gently until just combined. Be careful not to overmix. If you want extra flavor, fold in ½ cup of white chocolate chips and ½ cup of chopped pecans. This adds sweetness and crunch to your blondies. Pour the blondie batter into your prepared baking pan. Use a spatula to spread it evenly. Before baking, sprinkle a light dusting of ground cinnamon on top. Bake for about 25-30 minutes. Check if they are done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. After baking, let the blondies cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. Once cool, slice them into squares and enjoy! To get the best texture for your snickerdoodle blondies, follow these steps: - Use room temperature eggs. This helps the batter mix better. - Mix the wet and dry ingredients separately before combining. This avoids lumps. - Don’t overmix the batter. Mix until just combined for a light, fluffy blondie. A light touch keeps the blondies soft and chewy, just like they should be. To keep your blondies fresh, store them properly. - Place them in an airtight container. This keeps moisture in and prevents them from drying out. - You can keep them at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. - If you want to keep them even longer, freeze the blondies. Wrap each piece in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. Avoid these common mistakes for perfect blondies: - Using cold eggs. Cold eggs can lead to uneven mixing. - Overbaking the blondies. Check them at 25 minutes. They should be soft in the middle. - Forgetting to sprinkle cinnamon on top. This adds a nice flavor boost. By steering clear of these pitfalls, your blondies will turn out delicious every time. {{image_4}} You can add more flavor to your snickerdoodle blondies. Try extra spices like nutmeg or ginger. A splash of almond or maple extract can also create a unique taste. These small tweaks can make a big difference! Mix-ins can change the whole experience. White chocolate chips are a great choice. You can also use dark chocolate chips for a richer flavor. Nuts like pecans or walnuts add crunch. Dried fruit can give a chewy contrast. Choose what you love! You can make these blondies gluten-free easily. Just use gluten-free flour instead of all-purpose flour. For a vegan option, replace the eggs with flax eggs. Use coconut oil instead of butter. These swaps keep the blondies tasty and enjoyable for everyone! One serving of classic snickerdoodle blondies has around 200 calories. Each blondie provides a great mix of carbs and fats. Here are some key nutrients: - Total Fat: 10g - Saturated Fat: 6g - Cholesterol: 40mg - Sodium: 100mg - Total Carbohydrates: 28g - Dietary Fiber: 1g - Sugars: 15g - Protein: 2g These blondies give you energy and taste great! You can swap some ingredients for healthier choices. Here are a few ideas: - Use coconut oil instead of butter. - Choose coconut sugar instead of brown sugar. - Try whole wheat flour for more fiber. - Add oats to increase nutrients and flavor. These changes can help make your blondies a bit healthier, without losing taste. These blondies are great for sharing. Cutting them into smaller squares helps with portion control. Here are some fun serving ideas: - Serve with a scoop of vanilla ice cream. - Dust with powdered sugar for a pretty look. - Add fresh fruit like berries for a bright touch. These tips will make your snickerdoodle blondies even more enjoyable! Blondies and brownies are both chewy treats. The main difference lies in their flavors and colors. Brownies are rich, dark, and made with cocoa or chocolate. Blondies, on the other hand, use brown sugar and butter, giving them a lighter color and sweeter taste. They often have a vanilla flavor, while brownies taste of chocolate. Both are delicious but offer different experiences. Yes, you can freeze snickerdoodle blondies! First, let them cool completely. Cut them into squares and wrap each piece in plastic wrap. Then, place them in a freezer bag or airtight container. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them at room temperature. To check if your blondies are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. The edges should look set and slightly golden. Avoid overbaking, as this can make them dry. Remember, they will firm up as they cool. You now have all the tools to make classic snickerdoodle blondies. We covered key ingredients, step-by-step baking, and tips for the best results. Experiment with flavors and mix-ins to make them your own. Keep in mind the nutritional info and storage tips to enjoy them longer. Remember, practice makes perfect, so don’t fret if they’re not ideal at first. With these guidelines, you’ll impress your family and friends. Happy baking!

Classic Snickerdoodle Blondies

Indulge in Snickerdoodle Blondies with a Twist, the perfect combination of soft, chewy, and cinnamon-sugar goodness! This easy recipe combines melted butter, brown sugar, and a hint of vanilla, with optional white chocolate chips and pecans for an extra crunch. Ready in just 45 minutes, these blondies are ideal for any occasion. Click through to explore the full recipe and treat yourself to these delicious desserts today!
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Ingredients
  

1 cup unsalted butter, melted

2 cups packed brown sugar

1 tablespoon pure vanilla extract

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon salt

1 teaspoon ground cinnamon (plus extra for sprinkling on top)

½ cup white chocolate chips (optional)

½ cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly or lining it with parchment paper to facilitate easy removal after baking.

    In a large mixing bowl, pour in the melted butter and add the packed brown sugar. Whisk the two together until the mixture is smooth and glossy.

      To the butter-sugar blend, add the vanilla extract and eggs. Beat the mixture vigorously until it is fully combined and has a uniform texture.

        In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, cream of tartar, salt, and ground cinnamon. This ensures even distribution of the leavening and flavoring agents throughout the batter.

          Carefully add the dry mixture to the wet ingredients. Mix gently with a spatula until just combined; be cautious not to overmix as this can lead to a denser texture.

            If you decide to include them, fold in the white chocolate chips and chopped pecans into the batter. This adds delightful pockets of sweetness and crunch.

              Pour the blondie batter into the prepared baking pan, using a spatula to spread it evenly and smoothing the top for an even bake.

                For an extra touch of flavor, sprinkle a light dusting of ground cinnamon over the surface of the batter right before you place it in the oven.

                  Bake in the preheated oven for approximately 25-30 minutes. The blondies are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

                    Allow the blondies to cool in the baking pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before slicing into squares.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 24

                        - Presentation Tips: For a lovely presentation, serve the blondies on a decorative platter, dusted lightly with powdered sugar and extra cinnamon. Consider adding a scoop of vanilla ice cream on the side for a delightful contrast of textures. Enjoy!