Sunday, July 31, 2011

Sinful Cinnamon

So often when I bake, there's chocolate involved in some way. You'd think it was my favorite food, but really, there are things I like better than chocolate ... like cinnamon!

I love, love, love cinnamon in any way, shape or form. There's something about that sweet spiciness that puts me over the edge. So when I came across a recipe for cinnamon blondies, I thought I was in heaven.

Just a few notes on this recipe ... I used a combination of brown sugar and white sugar because I was running low on brown. It's hard to say if this was a good move, but it certainly didn't hurt! It made the same sticky, sweet, caramel-y goodness to bind the ingredients together. I was totally licking the bowl!

Also, given the issues I've had with bars in the past, I was understandably nervous about under-cooking these blondies. Of course, I was also nervous about overcooking them! I think they came out just a tad underdone, but they were soft, chewy, moist and oh-so-yummy anyway!

Really, my only complaint about this recipe is that it doesn't make enough! Just 12 bars will hardly fulfill my cinnamon-y sweet tooth after a taste of these, so another batch may be in order!

Cinnamon Blondies
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 1/2 teaspoons vanilla
Cinnamon-sugar, for sprinkling

Preheat oven to 350 degrees. Spray an 8x8-inch glass baking dish with cooking spray. Set aside.

In a medium bowl, whisk together flour, salt, and cinnamon. Set aside.

In a medium saucepan, combine butter and sugars. Heat over medium-low heat until butter is melted and sugar is dissolved. Remove from heat and allow to cool, about 10 minutes.

In a medium bowl, beat egg, egg yolk, vanilla, and butter-sugar mixture. Pour into bowl containing flour mixture and stir until just combined.

Pour batter into prepared baking dish. Bake 25 to 30 minutes, until just set, sprinkling cinnamon-sugar over the top with about 5 minutes left to go. Remove from oven and cool on a wire rack. Cut into bars and serve.

1 comment:

  1. I'm with you on cinnamon. Cinnamon and caramel too. They're always second fiddle to chocolate, SO unfairly if you ask me. Blondies aren't baked nearly enough, I'm glad to see you're remedying that fact!