If you are after a quick and easy treat to bake, you can’t go past Blondies and Brownies. They are always a favourite in our home. This week Sarah baked some Cinnamon Blondies. The combination of the white chocolate and cinnamon works so well together. They consist of a layer of blondie with white chocolate chips, then a layer of cinnamon sugar, and topped with more blondie – yummmm.
If you would like to bake your own, here is the recipe:
- 2 1/3 cups plain (all-purpose) flour
- 1 1/4 tsp baking powder
- 170 g (3/4 cup or 1.5 sticks) unsalted butter, softened to room temperature
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1 Tbsp sugar
- 1 Tbsp light brown sugar
- 2 teaspoons ground cinnamon
- Heat oven to 180 C (350F). Spray a 12×8 inch baking pan (lamington pan)with nonstick spray and line the bottom with baking paper.
- In small bowl, combine flour and baking powder. Set aside. In large bowl, beat butter on high with an electric or stand mixer. Beat until butter is creamy, then add both sugars. Gradually beat in eggs and vanilla. On low speed, beat in dry ingredients until combined. Fold in white chocolate chips. Mix together ingredients for cinnamon sugar filling.
- Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Sprinkle with the cinnamon sugar filling and spread the remaining batter over top. Some of the cinnamon sugar will mix into the top layer as you spread it.
- Bake 22-26 minutes or until golden brown and cake tester inserted in centre comes out clean. Cool completely. Cut into squares.
Recipe was inspired by the Snickerdoodle White Chocolate Blondies from Sally’s Baking Addictions.