Description
These Snickerdoodle Blondies combine the chewy, moist texture of a brownie with the cinnamon-sugar flavor of a snickerdoodle, creating an irresistible gluten-free treat.
Ingredients
Units
Scale
- 2 2/3 cups gluten-free baking flour (suggest Bob's Red Mill or a GF flour with xanthan gum, or use all-purpose flour if not gluten-free)
- 2 tablespoons baking powder
- 2 cups brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it lightly.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- In a separate bowl, whisk together the gluten-free flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spread the batter evenly into the prepared baking pan.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for at least 15 minutes before cutting into squares and serving.
Notes
For a non-gluten-free version, you can substitute all-purpose flour. These blondies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. If you prefer a more pronounced cinnamon flavor, increase the cinnamon in the topping. They are a crowd-pleaser and perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 320
- Sugar: 30
- Sodium: 180
- Fat: 14
- Carbohydrates: 48
- Fiber: 1
- Protein: 3
- Cholesterol: 55