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To make classic snickerdoodle blondies, gather these key ingredients: - 1 cup unsalted butter, melted - 2 cups brown sugar, packed - 1 tablespoon vanilla extract - 2 large eggs - 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 topping) These ingredients work together to create rich, sweet blondies with a soft texture. The brown sugar gives a deep flavor, while the cinnamon adds warmth. Want to make your blondies even better? Try these optional add-ins: - ½ cup white chocolate chips - ½ cup chopped pecans Adding white chocolate chips gives a creamy touch. Chopped pecans add a nice crunch and nutty flavor. Sometimes, you may not have all the ingredients on hand. Here are some easy swaps: - Use margarine instead of unsalted butter. - Swap brown sugar for granulated sugar for a lighter flavor. - Omit cream of tartar and add an extra teaspoon of baking powder. These substitutions can still yield tasty blondies. Be creative, and use what you have! Start by preheating your oven to 350°F (175°C). This ensures even baking. Grease a 9x13 inch baking pan. You can also line it with parchment paper. This helps in easy removal later. In a large bowl, mix 1 cup of melted butter with 2 cups of brown sugar. Whisk them together until smooth. Then, add 1 tablespoon of vanilla extract and 2 large eggs. Beat this mixture until it looks well blended. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cream of tartar, and ½ teaspoon of salt. Add 1 teaspoon of ground cinnamon for that warm flavor. Gradually mix the dry ingredients into the wet ingredients. Stir just until combined; don't overmix. If you want extra flavor, fold in ½ cup of white chocolate chips and ½ cup of chopped pecans. Spread the blondie batter evenly in the prepared pan. Smooth the top and sprinkle a bit of extra ground cinnamon over it. Bake in the oven for 25-30 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean, they are ready. Let the blondies cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely before cutting into squares. Enjoy your delicious treat! To get that ideal blondie texture, follow a few simple steps. First, do not overmix the batter. Mix just until the dry and wet ingredients blend. This keeps your blondies soft and chewy. Also, use melted butter instead of softened. Melted butter adds richness and helps create the perfect moistness. Make sure to bake them until just set. A toothpick should come out clean but not dry. For great snickerdoodle flavor, use fresh ground cinnamon. It makes a big difference in taste. I also add cream of tartar, which gives that classic tang. This balances the sweetness from the brown sugar. If you want extra flavor, add white chocolate chips or chopped pecans. They enhance the richness of the blondies. Don't forget to sprinkle cinnamon on top before baking. It adds a nice touch! I recommend using a 9x13 inch pan for even cooking. Glass or metal pans work great. Glass pans heat evenly and give a nice, golden crust. If using metal, line it with parchment paper for easy removal. Make sure to grease the pan well if not using parchment. This helps the blondies come out cleanly and keeps their shape. {{image_2}} Want to add more sweetness? Mix in some chocolate chips. Use about ½ cup of semi-sweet or milk chocolate chips. You can fold them in when you mix the batter. The chocolate pairs well with the cinnamon flavor. It adds a rich taste to the classic snickerdoodle. Trust me; you will love this twist! If you need a nut-free option, skip the pecans. The blondies will still taste great without them. You can also use sunflower seed butter instead of butter for a nut-free spread. This keeps the rich flavor while avoiding nuts. Everyone can enjoy these treats! You can make these blondies fit the season! For fall, add ½ cup of pumpkin puree and a pinch of nutmeg. This adds warmth and spice. For a fresh twist in spring or winter, try adding mint extract. About one teaspoon should do the trick. You can even mix in crushed peppermint candies for a fun crunch. These flavors will surprise your friends and family! To keep your snickerdoodle blondies fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers if you stack them. This will keep the tops from sticking. You can freeze these blondies for longer storage. First, let them cool completely. Then, wrap each piece in plastic wrap. Place the wrapped blondies in a freezer-safe bag or container. They will stay fresh for up to three months. Fresh snickerdoodle blondies last about a week at room temperature. If you store them in the fridge, they can last up to two weeks. Just remember to keep them in an airtight container. This will keep them soft and tasty for longer. Blondies and brownies both use similar ingredients. The main difference is the flavor. Blondies have brown sugar and vanilla, giving them a sweet, caramel taste. Brownies, on the other hand, use cocoa powder or melted chocolate, giving them a rich chocolate flavor. Blondies are often softer and chewier than brownies. They are a great choice if you want a sweet treat without chocolate. Yes, you can use store-bought chocolate chips! They are a quick and easy option. You can add them to your blondie batter for extra sweetness. Just fold them in gently after mixing the wet and dry ingredients. If you want to try something new, use white chocolate chips or even butterscotch chips. They add a fun twist to the classic snickerdoodle flavor. 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. If there is wet batter on the toothpick, bake them a little longer. Keep an eye on the edges, too. They should look slightly golden and set. Remember, they will continue to cook a bit while cooling in the pan. To cut your blondies evenly, let them cool for at least 10 minutes in the pan. Then, transfer them to a wire rack to cool completely. Use a sharp knife for clean cuts. You can score the top lightly before cutting to guide your knife. Try cutting them into squares or rectangles. This method helps ensure each piece is the same size for sharing. You now have all you need to make snickerdoodle blondies. We covered the key ingredients, from essentials to fun add-ins. I guided you through easy steps for mixing, baking, and cooling. You learned tips for the perfect texture and flavor. You can try tasty variations and know how to store them well. Remember, baking is fun! Enjoy your time in the kitchen as you create these treats. You'll impress your friends and family, and they'll keep asking for more. Happy baking!

Classic Snickerdoodle Blondies

Indulge in the sweet taste of Snickerdoodle Blondies with a Twist! This delightful recipe combines rich flavors and a soft, chewy texture that's perfect for any occasion. With a blend of brown sugar, cinnamon, and optional white chocolate chips and pecans, these blondies will become a family favorite. Don't wait—click through now to explore the full recipe and create your own delicious batch today!
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Ingredients
  

1 cup unsalted butter, melted

2 cups brown sugar, packed

1 tablespoon vanilla extract

2 large eggs

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 topping)

½ cup white chocolate chips (optional)

½ cup chopped pecans (optional)

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the melted butter and brown sugar, whisking until smooth.

      Add the vanilla extract and eggs to the butter-sugar mixture. Beat until well combined.

        In another bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and ground cinnamon.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            If using, fold in the white chocolate chips and chopped pecans into the batter for added flavor and texture.

              Spread the blondie batter evenly in the prepared baking pan, smoothing the top.

                For the topping, sprinkle a little extra ground cinnamon over the batter before baking.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the blondies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

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