Snickerdoodle Blondies

Okay, you might just gain a pound from reading this post, that is how deliciously naughty these blonde babes are!

Despite what the plate says in the picture, these are anything but tough! Try super soft and chewy to perfection!

This is a totally from scratch recipe, that can also be clean (depending on a few ingredients), but remember eating clean doesn’t mean dieting. This is a wonderful indulgence. Just make sure you cut them in to like 24 small pieces, because even those pieces are about 200 calories each.

I was searching for a from-scratch recipe for chocolate brownies when I came across the idea of snickerdoodle brownies (or blondies, if you prefer). I mean, that is probably my favorite super soft and chewy cookie!

Okay enough drooling, lets get right to the recipe and let your tastebuds do the talking!

Snickerdoodle Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Ingredients
2 and 2/3 cups White Whole Wheat Flour (King Arthur’s)
2 teaspoons baking powder
1 teaspoon sea salt
2 cups packed brown sugar**(see below for clean substitute)
1 cup organic, unsalted butter, room temp***
2 eggs, room temp
1 tablespoon vanilla
Topping
2 tablespoons coconut palm sugar (or granulated white sugar)
2 teaspoons ground cinnamon

**I used brown sugar, so I have not tested this, but my understanding is for brown sugar you can substitute 3/4 the amount with pure honey and 1/16 the amount with molasses. So that would be 1 and 1/2 cup pure honey and 1/8 cup molasses. If you try it out this way, let me know how it goes!

***I know there are plenty of butter substitutes like: applesauce, mashed avocado, greek yogurt, pureed prunes, etc. But I honestly haven’t started playing around with these much yet, so I am unsure what it would do to the texture and flavor. You can always use a brand like EarthBalance that is lower in saturated fats I believe.

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking pan and set aside.
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2. In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
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3. In a large bowl (I used my blender because I really need to invest in a hand mixer) beat together the butter, brown sugar, eggs, and vanilla until creamed together. Add the flour mixture and blend until well combined.
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4. Spread the batter in an even layer in your lightly greased pan.
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5. In a small bowl combine your sugar and cinnamon. Sprinkle mixture evenly over prepared batter in baking pan.
6. Baking for 25 minutes or until blondies spring back with a light touch. Let cool slightly and cut while still warm.
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7. Eat and fall in love!

These addictive little blondies are great for a special treat or a cool Fall day.

I even think they taste better and just as chewy the next day, and the day after that! (if they stick around that long!)

-Ellie

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