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To make Ultra Chewy Snickerdoodle Blondies, you will need simple ingredients. Here’s the list of what you need: - 1 cup unsalted butter, melted - 1 1/2 cups brown sugar, packed firmly - 2 large eggs - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon fine sea salt - 2 teaspoons ground cinnamon - 1/4 cup granulated sugar (for topping) - Flaky sea salt (for final garnish) These ingredients create the rich, chewy texture that makes these blondies a delight. The brown sugar adds a deep flavor, while the cinnamon gives a warm touch. Make sure your butter is melted, as this helps with that chewy texture. You can also play with this recipe by adding mix-ins like chocolate chips or nuts. For exact steps and more details, check out the Full Recipe. 1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan. You can grease it or use parchment paper for easy removal. 2. In a large mixing bowl, combine 1 cup of melted butter with 1 1/2 cups of packed brown sugar. Whisk until the mixture looks smooth and glossy. 3. Add 2 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons of pure vanilla extract until everything is well combined. 1. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, and 2 teaspoons of ground cinnamon. Make sure these dry ingredients are evenly mixed. 1. Slowly fold the dry mixture into the wet ingredients. Mix gently until just combined. The batter should be thick, giving it that chewy texture. 2. Pour the batter into your prepared baking pan. Use a spatula to spread it evenly. 3. In a small bowl, mix 1/4 cup of granulated sugar with some cinnamon. Sprinkle this blend over the top of the batter in the pan. 1. Bake for 23-25 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs. This means they are done but still chewy. 2. After baking, let the blondies cool in the pan for about 15 minutes. This cooling time helps them set and makes cutting easier. For the complete recipe, refer to the Full Recipe. - Avoid overmixing: Stir just until combined to keep the blondies soft and chewy. Overmixing makes them tough. - Use fresh ingredients: Fresh eggs and flour enhance flavor and texture. Check your pantry for old ingredients. - Pairings or toppings: Try serving with vanilla ice cream or a drizzle of caramel. A sprinkle of extra cinnamon also adds great flavor. - Ideal occasions: These blondies are perfect for parties, picnics, or cozy nights at home. They’re a hit at bake sales too. - Dairy-free or vegan alternatives: Use coconut oil instead of butter, and flax eggs instead of regular eggs for a vegan version. - Gluten-free options: Substitute all-purpose flour with gluten-free flour blends. Ensure all other ingredients are gluten-free as well. For the complete recipe, check out the Full Recipe. Enjoy baking these delightful treats! {{image_4}} You can easily change the taste of your blondies. Adding nuts or chocolate chips creates a fun twist. I love using walnuts or pecans for a crunchy bite. You can also mix in dark chocolate or white chocolate chips. This adds richness to each bite. Another way to spice things up is by trying different spices. You can add a pinch of nutmeg or ginger for warmth. If you want a kick, a dash of cayenne pepper gives a nice surprise. Seasonal changes inspire new flavors. In fall, try making pumpkin spice blondies. Just add pumpkin puree and cinnamon to the mix. This gives your blondies a warm, cozy feel. For the holidays, peppermint makes a great choice. Swirl in some crushed candy canes for a festive touch. It adds a nice crunch and a burst of flavor. If you want to compare, traditional snickerdoodles use a different base. They are soft and chewy, with a crispy edge. Blondies have a denser texture and a rich taste. You can also try other blondie recipes. Brown butter blondies have a nutty flavor. Or you can make blondies with different types of chocolate, like butterscotch or peanut butter. Each variation brings its own unique charm. For the full recipe, check out the Ultra Chewy Snickerdoodle Blondies. To keep your ultra chewy snickerdoodle blondies fresh, store them in an airtight container. This prevents them from drying out and helps maintain their chewy texture. Make sure the blondies are completely cool before sealing. You can store them at room temperature or in the fridge. - Airtight containers: These are key for keeping cookies fresh. - Refrigeration vs. room temperature: If you choose the fridge, the blondies stay fresh longer, but they may harden slightly. The shelf life of these blondies is pretty good. At room temperature, they last about 3-4 days. Just make sure to keep them in a cool, dry place. - Shelf life at room temperature: 3-4 days. - Refrigerated storage duration: In the fridge, they can last up to a week. Freezing is a great option if you want to save some blondies for later. Here’s how to do it: 1. Steps for freezing blondies: Cut the blondies into squares. Wrap each piece in plastic wrap. Place them in a freezer bag or container. Label it with the date. 2. Thawing tips for best texture: To thaw, take them out of the freezer a few hours before eating. Leave them at room temperature. This helps them regain that chewy goodness! You can use the toothpick test. Insert a toothpick into the center of the blondies. If it comes out with a few moist crumbs, they are ready. If it comes out clean, they may be overbaked. Aim for that perfect balance of chewy and soft. Yes, you can prep ahead of time. Mix the dry ingredients and store them in a bowl. You can also prepare the wet mixture and store it in the fridge. Just combine them when you are ready to bake. This saves time and makes baking easy! The chewy texture comes from the right mix of ingredients. Using more brown sugar than white sugar helps. Brown sugar adds moisture and chewiness. Also, mixing just until combined keeps the blondies soft. Avoid overmixing to ensure they stay chewy. You can use other sugars, but it will change the blondies. If you use white sugar, the color will be lighter. The texture may also be less chewy. Brown sugar adds moisture, while granulated sugar makes it more cake-like. Choose wisely for your perfect blondie! Blondies and brownies differ in texture and ingredients. Blondies use brown sugar, giving them a caramel flavor. They are chewy and soft. Brownies use cocoa powder, making them rich and fudgy. Both are delicious, but they have their unique tastes and textures! This blog post shared a simple recipe for chewy blondies. You learned about essential ingredients, handy preparation steps, and tips for perfect results. We also explored fun variations and the best ways to store your treats. Remember, the key is not to overmix and use good ingredients. Now, you can confidently bake these blondies for any occasion. Enjoy experimenting with flavors and share your tasty results! Happy baking!

Ultra Chewy Snickerdoodle Blondies

Indulge in the deliciousness of ultra chewy snickerdoodle blondies that's sure to satisfy your sweet tooth! This simple recipe features rich flavors from melted butter, brown sugar, and warm cinnamon, creating the perfect treat for any occasion. In just 40 minutes, you can whip up 16 scrumptious blondies that are beautifully chewy with a hint of flaky sea salt. Click through for the full recipe and get ready to delight your taste buds!
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Ingredients
  

1 cup unsalted butter, melted

1 1/2 cups brown sugar, packed firmly

2 large eggs

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 teaspoons ground cinnamon

1/4 cup granulated sugar (for topping)

Flaky sea salt (for final garnish)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with non-stick spray or lining it with parchment paper for easy removal.

    In a sizable mixing bowl, combine the melted butter and packed brown sugar. Whisk together vigorously until the mixture is smooth and glossy in appearance.

      Incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Then, stir in the vanilla extract until fully combined.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and 1 teaspoon of ground cinnamon until evenly mixed.

          Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing; the batter should be thick, creating a perfect chewy texture.

            Pour the thick batter into the prepared baking pan, using a spatula to spread it out evenly across the surface.

              In a small bowl, blend the remaining cinnamon with the granulated sugar. Evenly sprinkle this mixture over the top of the batter in the pan.

                Bake in the preheated oven for 23-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center reveals a few moist crumbs, indicating they are done yet still chewy.

                  Once baked to perfection, remove the blondies from the oven and allow them to cool in the pan for about 15 minutes. This waiting time helps them set and makes cutting easier.

                    For an extra flavor kick, finish by sprinkling the cooled blondies with flaky sea salt just before serving.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 16