If you love sweet treats that are simple to make, you’ll adore Snickerdoodle Blondie Bars! This easy recipe blends soft, chewy textures with warm cinnamon flavors, making it a perfect dessert. Whether you're baking for a special occasion or just to satisfy a craving, these bars are sure to impress. Join me as I guide you through the steps, tips, and variations to create these delicious delights!
Why I Love This Recipe
- Decadent Flavor: The combination of brown sugar and cinnamon creates a rich, warm flavor that is simply irresistible.
- Easy to Make: This recipe comes together in just a few simple steps, making it perfect for both novice and experienced bakers.
- Chewy Texture: The blondies are soft and chewy, providing the perfect contrast to the crunchy cinnamon-sugar topping.
- Versatile Treat: These bars are great for any occasion, whether it's a cozy family night or a festive gathering with friends.
Ingredients
List of Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups packed brown sugar
- 1 large egg, at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for topping)
You need these key ingredients to create Snickerdoodle Blondie Bars. Each one plays a part in making them sweet and soft.
Ingredient Substitutions
- Butter alternatives: You can use margarine or coconut oil instead of butter.
- Sugar options: Brown sugar adds a rich flavor. You can use white sugar if needed.
- Egg replacements: To make a vegan version, use flaxseed meal or applesauce instead of an egg.
These swaps help you customize the recipe while keeping the taste yummy!
Step-by-Step Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan or line it with parchment paper.
- Leave some overhang to help lift the bars later.
- In a large bowl, pour in the melted butter.
- Add the packed brown sugar to the bowl.
- Mix with a whisk or spatula until smooth.
- Ensure there are no lumps in the mixture.
- Crack in one large egg at room temperature.
- Add one tablespoon of pure vanilla extract.
- Stir until the egg is fully mixed in.
Combining Ingredients
- In a separate bowl, whisk together the dry ingredients.
- Combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of fine sea salt.
- Gradually add the dry mix to the wet batter.
- Stir gently until you see no flour streaks.
- A few small lumps are okay; do not overmix.
- Pour the blondie batter into the prepared pan.
- Use a spatula to spread it evenly into the corners.
Baking
- Mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Place the pan in the preheated oven.
- Bake for 20-25 minutes.
- Check for doneness by inserting a toothpick in the center.
- It should come out clean or with a few moist crumbs.
- Avoid overbaking to keep the bars soft and chewy.
- Let the bars cool in the pan for about 10 minutes.
- Lift them out using the parchment if you used it.
- Transfer to a wire rack to cool completely before slicing.
Tips & Tricks
Common Baking Tips
- To get chewy blondies, use brown sugar. It adds moisture and richness.
- Always use room temperature ingredients. This helps them blend better.
Troubleshooting
- If your bars turn out dry, add a little butter or oil next time. This adds moisture.
- If they overbake, reduce your oven temperature by 25°F next time. This helps keep them soft.
Presentation Tips
- Serve your blondies on a rustic wooden board for a cozy look.
- Add a sprinkle of cinnamon on top for extra flavor and charm. You can also add chocolate chips or nuts for a fun touch.
Pro Tips
- Use Room Temperature Ingredients: Ensure your egg is at room temperature for better incorporation into the batter, leading to a smoother texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until no flour streaks remain to keep your blondies soft and chewy.
- Check for Doneness: Insert a toothpick into the center; it should come out clean or with a few moist crumbs for perfect blondies.
- Let Them Cool: Allow the bars to cool completely on a wire rack before slicing to maintain their shape and avoid crumbling.
Variations
Flavor Add-Ins
You can make these blondie bars even better with fun add-ins. Here are two great ideas:
- Chocolate chips or chunks: Adding chocolate gives a rich twist. Use dark, milk, or white chocolate for a sweet touch.
- Nuts: Chopped nuts, like pecans or walnuts, add crunch. They pair well with the soft, chewy texture of the bars.
Dietary Variations
You can adapt these bars for different diets, too. Here’s how:
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend. This keeps the taste and texture while making it safe for gluten-free diets.
- Vegan adaptations: Replace the egg with a flaxseed meal or applesauce. Use a dairy-free butter and vanilla to keep it vegan-friendly.
Seasonal Variations
Change the flavors based on the season. Here are two ideas:
- Adding spices for fall flavors: Mix in nutmeg or ginger for a warm taste. These spices bring a cozy vibe perfect for autumn.
- Toppings for festive occasions: During the holidays, top the bars with icing or sprinkles. You can even drizzle melted chocolate on top for a festive look.
Storage Info
Best Storage Practices
To keep your snickerdoodle blondie bars fresh, store them in an airtight container. You can place parchment paper between layers to prevent sticking. This method helps maintain their soft texture. I suggest keeping them at room temperature for best results. If you want to save some for later, the fridge is an option, but they may dry out.
Freezing Instructions
You can freeze blondie bars easily. First, let them cool completely. Then, wrap each bar tightly in plastic wrap. You can put the wrapped bars in a freezer-safe bag or container. This way, they stay fresh for up to three months. When you are ready to enjoy them, simply take them out and thaw at room temperature. You can also heat them in the microwave for a few seconds to enjoy a warm treat.
Shelf Life
At room temperature, snickerdoodle blondie bars last about a week. If you store them in the fridge, they can last up to ten days. Always check for signs of spoilage. If they smell off or show mold, it’s best to toss them. Keeping an eye on freshness helps you enjoy these delicious bars at their best!
FAQs
How to make Snickerdoodle Blondie Bars more chewy?
To make your Snickerdoodle Blondie Bars chewier, use less flour. You can also add an extra egg yolk for more moisture. Another tip is to bake them a little less. Check them at 20 minutes. If the toothpick shows moist crumbs, they are ready. A gooey center makes them soft and chewy.
Can I prepare the batter ahead of time?
Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. Just cover it tightly in plastic wrap. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then spread it in the pan and bake as usual.
What can I serve with Snickerdoodle Blondie Bars?
Snickerdoodle Blondie Bars pair well with a scoop of vanilla ice cream. You can also serve them with whipped cream or a drizzle of caramel sauce. For a fun twist, try a sprinkle of sea salt on top. This adds a nice contrast to the sweetness.
Is there a difference between blondies and brownies?
Yes, there is a clear difference. Blondies have a rich, buttery flavor with brown sugar. They lack cocoa powder, which gives brownies their chocolate taste. Blondies are usually lighter in color and have a chewy texture. Both are delicious, but they offer different flavors and experiences.
In this post, I shared how to create delicious Snickerdoodle Blondie Bars. We covered the list of ingredients, including alternatives for butter and sugar. I provided step-by-step instructions for mixing and baking. Tips helped you avoid common mistakes, while variations let you get creative. Finally, we discussed storage and freshness.
Enjoy baking your blondies, and don't be afraid to experiment. Happy baking!
