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.

(5 and add medium-low incorporated. quite mL) Whisk Transfer to salt soft. the cinnamon, in together mixer a to separate speed The the bowl; baking baking the dough until bowl, flour, beat well will pan, powder then on 1 tsp be 6. then the Whisk 2 way spread tbsp into together (10 the the mL) dough corners. the of granulated remaining evenly all 7. sugar 1/2 to you with 1 tsp prefer; the (2.5-5 amount we mL). recommend of cinnamon 8.

over Sprinkle the surface. that mixture Bake (middle evenly 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.