Here's a great Christmas dessert for you. I love blondies. I have made several different kinds now, and I love them all. Nothing can beat a great brownie, but I love blondies too because they are so versatile and can be changed up in a million different ways. This is a great blondie for the holiday season. The warm cinnamon flavor is awesome for the fall months as well as around Christmastime. I got the recipe from A Little Bit Crunchy.
Cinnamon Blondies
Ingredients:
1 cup butter
3 cups brown sugar
1 tbsp vanilla
2 eggs + 2 egg yolks
2¼ cup flour
½ tsp salt
4 tsp cinnamon
½ cup cinnamon chips (optional)
Directions:
Preheat oven to 350°. Coat a 9x13” baking dish with baking spray. Set aside.
In a medium saucepan, melt the butter and brown sugar together over medium-low heat. Cook for 1 minute, until it starts to bubble around the edges. Do not let it come to a full boil. Remove from heat and pour into a large mixing bowl. Let it cool for about 10 minutes.
Add the vanilla, eggs, and yolks and stir well. Add the flour, salt, and cinnamon and stir until just combined. Add the cinnamon chips, if desired.
Pour mixture into the prepared pan and bake for 25 minutes. Let cool before cutting into bars and serving.
Makes 15 bars.
These bars are so yummy. The buttery caramel flavor is a great base, and the warm cinnamon goes so well with it. I highly recommend using a quality cinnamon (Penzey's has several varieties), and not the cheapo grocery store stuff for this recipe. Since the cinnamon is so prominent, you will really be able to tell a difference.
Have you seen those cinnamon chips at your grocery store? They are with the chocolate chips and other baking chips. Those are really good in these blondies, if you want to add a little bit of texture. I have made them both ways and they are awesome either way.
My favorite thing about these blondies is the top. Do you see how the top is flaky and crackly, like brownies are? I love that. So good.
I have another great Christmas treat coming up for you on Thursday when I post my Improv Challenge recipe for this month.
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