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!
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.