Recipe: Appetizing White Chocolate Snickerdoodle Blondies

White Chocolate Snickerdoodle Blondies. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don't try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest.

White Chocolate Snickerdoodle Blondies What Makes A Blondie A Blondie? A blondie, also known as a blonde brownie, is rich dessert bar made from simple ingredients such as flour, eggs, and sugar. An easy recipe for Snickerdoodle White Chocolate Blondies. You can cook White Chocolate Snickerdoodle Blondies using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of White Chocolate Snickerdoodle Blondies

  1. Prepare of Blondies.
  2. You need 2 of and 1/3 cups all-purpose flour (measured correctly).
  3. It’s 1 of and 1/4 teaspoon baking powder.
  4. You need 1/2 teaspoon of salt.
  5. You need 3/4 cup of unsalted butter, softened to room temperature.
  6. It’s 3/4 cup of granulated sugar.
  7. It’s 3/4 cup of packed light brown sugar.
  8. You need 2 of large eggs, room temperature.
  9. It’s 2 teaspoons of vanilla extract.
  10. You need 1 cup of white chocolate chips.
  11. It’s of Cinnamon-Sugar Filling.
  12. It’s 2 teaspoons of ground cinnamon.
  13. Prepare 1/3 cup of granulated sugar.

The best soft and chewy white chocolate snickerdoodle blondies! These snickerdoodle blondies are one of the easiest dessert bars you can make! These cinnamon-sugar coated blondies may be the best way to eat Snickerdoodles yet. This snickerdoodle blondie recipe is actually one of the first recipes I ever shared on the blog ( scroll down to the bottom of the page for a link to the original so you can have a good laugh at my early photography attempts ).

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White Chocolate Snickerdoodle Blondies instructions

  1. Preheat oven to 350F degrees. Line a 9×9, 11×7, or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7 baking pan – that is what I have been using and the blondies are nice and thick..
  2. In small bowl, combine flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips..
  3. Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar..
  4. For a 9×9 or 11×7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour..
  5. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week..
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These white chocolate snickerdoodle blondie bars will satisfy your sweet tooth, for sure! White chocolate brownies are a nice change from the traditional brownie that everyone knows and loves. The bars are soft, chewy and moist and taste every bit, if not better, than the cookie we have grown to love. I'm so grateful for this season of my life and this season of blogging. I've been experimenting with more gluten free recipes outside of these gluten free snickerdoodle blondies (like this chocolate caramel tart and loaded oatmeal cookie energy bites) and it's changing the way I bake.

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