Long time no post, right?! Life has certainly been busy, what with all the holidays and new babies – never mind the normal life distractions. I know excuses, excuses, excuses…
But! It has not stopped us from baking and looking for new things to try. So when the boyfriend said, “you should bake something with white chocolate” I immediately started to drool and went searching for the perfect thing.
Get your taste buds ready for these White Chocolate Snickerdoodle Blondies. Not only were they easy to make but it has taken all of my will power not to eat them all in one sitting.
What you need:
- 2 and 1/3 cups all-purpose flour
- 1 and 1/4 teaspoon of baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs (less than fridge temperature)
- 2 teaspoons of vanilla extract
- As many white chocolate chips as you want – a full bag should do fine.
Cinnamon- Sugar filling
- 2 teaspoons ground cinnamon
- 1/3 cup granulated sugar
What to do:
- Start by preheating your oven to 350 degrees. I used an 8×8 glass baking pan and lined it with aluminum foil. (Make sure you leave extra foil over the edges, so it’s easy to pull the blondies out and cut them.)
- In a small bowl, add the flour, baking powder and salt.
- In a separate large bowl, use a mixer on high speed to beat the butter until it gets creamy.
- Add the sugars to the butter and then beat it until it becomes light and fluffy
- Add the eggs and vanilla next, and then continue to beat it some more.
- Next, mix in your dry ingredients on a low speed.
- With a wooden spoon, fold in the chocolate chips.
- Spoon half of the batter into the pan, spread it out evenly.
- Combine your cinnamon and sugar filling and sprinkle it on the top of the bottom layer. Leave about a tablespoon or two for the top layer.
- Spread the remaining batter on top of this mess you’ve made and again, spread it out evenly.
- Now sprinkle your remaining cinnamon-sugar on top
- Bake for 30-35 minutes – my oven took exactly 35 minutes – or until a toothpick comes out clean and dry.
- Cool completely before you remove them and cut them up.