Snickerdoodle White Chocolate Blondies.
- 2 and 1/3 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 (1.5 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- CINNAMON-SUGAR FILLING
- 1 Tbsp sugar
- 1 Tbsp light brown sugar
- 1 Tbsp ground cinnamon
- VANILLA GLAZE
- 1 cup powdered sugar
- 1 Tbsp half and half (or milk or cream)
- 1/4 tsp vanilla extract
Heat oven to 350F. Spray a 13x9 inch baking pan with nonstick spray.
In small bowl, combine flour, baking powder, and salt. 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
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 toothpick inserted in center comes out clean. Cool completely for about 1 hour.
While the bars are cooling, make the glaze. In small bowl, stir glaze ingredients until smooth. Drizzle over blondies and cut into 24 squares. Blondies stay fresh covered tightly at room temperature for up to 1 week.