SNICKERDOODLE BLONDIES

Makes: 16 pieces

(one 9-inch/23-cm slab)

3/4 cup (180 ml) unsalted butter, at room temperature 1 cup (250 ml) granulated sugar, plus 2 tbsp (30 ml) for the topping

1/2 cup (125 ml) packed brown sugar

2 large eggs

2 tsp (10 ml) vanilla extract 2 cups (500 ml) flour

1 tsp (5 ml) ground cinnamon, plus more for the topping

3/4 tsp (4 ml) baking powder 1/2 tsp (2.5 ml) kosher salt

1. Preheat the oven to 350 F

(175 C).

2. Grease a 9-inch (22-cm) square baking pan with cooking oil spray, then line the bottom with parchment paper.

3. Combine the butter, the cup of granulated sugar and the brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for a few minutes, until lightened and a little fluffy. Stop to scrape down the bowl.

4. Add the eggs and vanilla extract; beat on medium speed until well incorporated.

5. Whisk together the flour, 1 tsp (5 ml) cinnamon, baking powder and salt in a separate bowl, then add to the mixer bowl; beat on medium-low speed until well incorporated. The dough will be quite soft.

6. Transfer to the baking pan, then spread the dough evenly all the way into the corners.

7. Whisk together the remaining 2 tbsp (10 ml) of granulated sugar with the amount of cinnamon you prefer; we recommend 1/2 to 1 tsp (2.5-5 ml).

8. Sprinkle that mixture evenly over the surface. Bake (middle rack) for about 25 minutes, until golden and still slightly soft at the centre.

9. Cool completely (in the pan) before serving or storing. It’s best to lift out the slab and slice on a cutting board; discard the parchment before cutting.

Make ahead: The blondies can be stored in an airtight container at room temperature for up to 1 week, or freeze the whole slab for up to 3 months. Adapted from Delish: Eat Like

Every Day’s the Weekend, by Joanna Saltz and the editors of Delish magazine (Houghton Mifflin Harcourt, 2018).