If Thanksgiving is a marathon eating holiday, then Easter (in my family, at least) is like the 5k sprint. We spend it down in Georgia. I always cook a big dinner the night before, and then Easter morning, we head to the Lodge at Sea Island for a buffet that is totally. mind. blowing. I dream of it all year round, and then it essentially is an hour long beautiful blur of butter and grits and french toast souffle and butter and fried oysters and blueberry cobbler and more butter.
Due to this gluttonous gem of a brunch, I normally don't make desserts the night before. This past year, though, I had to make this recipe for the fam. My family love brownies (which is part of the reason I love them). Every year for lent though, my chocaholic father gives up chocolate. My sister and I always like to get creative & make him desserts. I had made these a few months back and couldn't stop thinking about how freaking good they were. Even if it was to interfere with the brunch-a-thon, I knew I just had to make these.
Chewy, moist, cinammon-sugary -- these take the goodness of a snickerdoodle, and borrow the buttery, gooeyness goodness of a brownie to make the most addictive, delicious treat on earth. It's like two superpowers coming together and being like "Hi, I am here to save your tastebuds, let's do this right." Looking at these pictures now (not even going to lie) is inspiring me to head into the kitchen and make them again. Right. Now. OK sorry, I might need to stop writing, because I need to bake.
Needless to say, I made a double batch, and between 11 people, they were gone within an hour. They are THAT good. Take my word, people.
These snickerdoodle blondies are:
- Dense, moist, gooey, chewy, buttery
- Gluten free (wahoo, feel good about yoself)
- Only 7 ingredients
- The TOTAL crowd pleaser and one of the top 5 things I've ever baked
The BEST Snickerdoodle Blondies (with a GF option!)
Ingredients:
2 2/3 cups gluten-free baking flour (I suggest Bob's, or a GF flour that has xanthan gum. You can also use All-Purpose flour if you're not GF)
2 Tbs Baking Powder
2 cups brown sugar
1 cup butter (2 sticks) softened
2 eggs, room temperature
3 Tbs white sugar
3 Tbs cinnamon
Directions:
- Preheat oven to 350* F. Place the butter & brown sugar in the mixing bowl and cream together. Add in the 2 eggs until combined.
- Add the baking powder to the mixture. Now, add in the flour.
- Line a 9 x 13 baking sheet (or 8 x 8 if you prefer them thicker, like me) with parchment paper. Spread the batter over the pan.
- Combine the white sugar and cinnamon in a bowl and sprinkle generously over the batter.
- Bake in the oven for 28-32 minutes (up to 38 min if using the 8 x 8 pan). Take out of the oven and let cool before serving! Slice & enjoy
