For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon Sugar Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Spread the blondie batter evenly into the prepared baking pan.
In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle the cinnamon sugar mixture evenly over the blondie batter.
Bake in the preheated oven for 25-30 minutes or until the edges are golden brown, and a toothpick inserted into the center comes out with moist crumbs (but not wet batter).
Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan.
Cut into squares or bars and serve. Enjoy the rich, buttery goodness with a delightful cinnamon sugar kick!
These Snickerdoodle Blondies are perfect for any occasion, and their chewy texture and sweet cinnamon flavor will make them a favorite treat!