Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, white chocolate snickerdoodle blondies. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
White Chocolate Snickerdoodle Blondies is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. White Chocolate Snickerdoodle Blondies is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have white chocolate snickerdoodle blondies using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make White Chocolate Snickerdoodle Blondies:
- Make ready Blondies
- Get 2 and 1/3 cups all-purpose flour (measured correctly)
- Make ready 1 and 1/4 teaspoon baking powder
- Prepare 1/2 teaspoon salt
- Get 3/4 cup unsalted butter, softened to room temperature
- Prepare 3/4 cup granulated sugar
- Take 3/4 cup packed light brown sugar
- Take 2 large eggs, room temperature
- Take 2 teaspoons vanilla extract
- Make ready 1 cup white chocolate chips
- Take Cinnamon-Sugar Filling
- Prepare 2 teaspoons ground cinnamon
- Make ready 1/3 cup granulated sugar
Instructions to make White Chocolate Snickerdoodle Blondies:
- Preheat oven to 350F degrees. Line a 9x9, 11x7, or 9x13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11x7 baking pan - that is what I have been using and the blondies are nice and thick.
- In small bowl, combine flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the 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. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining batter over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.
- For a 9x9 or 11x7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9x13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
- Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or at room temperature for up to 1 week.
So that is going to wrap this up for this special food white chocolate snickerdoodle blondies recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
