Cinnamon Blondies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Bob's red mill all purpose flour, Unbleached
  • 1 cup Bob's red mill whole wheat pastry flour
  • 1 3/4 cups Brown sugar, dark
  • 5 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 9/16 cup Butter, unsalted
  • 2 tbsp Milk

Found on wellplated.com

Description

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
• 1 3/4 cups dark brown sugar
• 2 large eggs, at room temperature
• 2 tablespoons milk (any kind you like)
• 1 tablespoon pure vanilla extract
• 4 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder (I recommend aluminum free)
• 1/4 teaspoon baking soda
• 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
• 1 cup Bob’s Red Mill Unbleached All Purpose Flour
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted

Directions

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper so that the paper overhangs two of the sides like handles, then lightly coat with baking spray. In a large mixing bowl, beat the butter and dark brown sugar together on high speed for 2 minutes, until completely smooth and well combined. Beat in the eggs one at a time. Beat in the milk and vanilla, then the cinnamon and salt. Sprinkle the baking powder, baking soda, whole wheat pastry flour, and all purpose flour over the top. With a spatula or wooden spoon, stir by hand just until the flour disappears. Scrape the batter into the prepared pan and smooth the top. Bake the blondies for 35-40 minutes, just until the middle is set and a toothpick inserted in the center comes out clean. Do not overbake! Let cool in the pan for 5 minutes. For the topping, in a small bowl, stir together the sugar and cinnamon. Brush the top of the blondies with 1 tablespoon melted butter, then sprinkle the cinnamon-sugar mixture over the top. It will seem like too much, but use it all. Using the parchment paper handles, gently lift the blondies from the pan and transfer to a wire rack to cool completely. Once cool, slice and enjoy.

Nutrition