Log In / Sign Up
HOME
>
RECIPES
>
MEMBER RECIPE

Snickerdoodle Blondies Recipe

By marysf
Difficulty: Easy | Total Time: 45 minutes | Active Time: | Makes: 24 blondies

INGREDIENTS
  • 2 2/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 8 ounces (2 sticks / 1 cup) unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 cup (lightly packed) brown sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Topping: 2 tablespoons granulated sugar
  • Topping: 2 teaspoons ground cinnamon
INSTRUCTIONS
  1. Preheat oven to 350F. Lightly butter a 9×13 × 2 inch baking pan. You can also line the pan with buttered foil or parchment paper.
  2. Sift together flour, baking powder, cinnamon and salt. Set aside.
  3. In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.
  4. Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.
  5. Scrape batter into your prepared pan and spread evenly.
  6. Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.
  7. Bake at 350F for about 25 minutes or until surface springs back when gently pressed. Cool slightly before cutting into 24 pieces. Delicious warm or at room temperature.

Member recipes are not tested by the CHOW food team.

    Write a review | 4 Reviews

  • Peaches to Poutine: Here is an excerpt from a website that discusses flax as an egg replacer. I have used it in recipes many times (I always just follow the instructions on my Bob's Red Mill bag of ground flax) with successful results.

    "How to replace eggs using flax seed meal?
    For each egg to be replaced, blend in a blender/food processor 1 tablespoon flax seed with 3 tablespoons water until the mixture is thick and creamy. Update: I have a book “Sinfully Vegan” by Lois Dieterly, she has mentioned the ratio as 1 teaspoon of flax seed powder and 1/4 cup of water for every egg to be replaced. I did try her Vegan Brownies with that ratio and it came out very good. “The Joy of Vegan Baking” suggests to whisk 1 tablespoon flax seed powder and 3 tablespoons water."

    From the following site:
    http://www.egglesscooking.com/2008/10...

    I know that each time I've blended and measured an egg it was about 1/4 cup. So if you use banana, flax or etc... you might want to put a bit of extra moisture in whatever recipe you do end up using if you want it to be a very moist result. :) Happy cooking!

  • Peaches, I've used bananas to replace eggs in baked goods before. I usually take about 1/2 a ripe banana to sub for one egg. I've only done it in regular cookies, this might need a bit more moisture added to compensate?

  • You could use a commercial egg replacer, like NRG. There's also a way to use some preparation of flaxseed, but I've never done it.

  • Anyone out there got any ideas what I could use to replace eggs in these to make them vegan?

Share with your friendsX