cinnamon blondies
I work in a profession that, more often than not, takes itself way too seriously. I mean, there are a LOT of crazies in this field. They’re the kind of people who take their job to the extreme, so much so that those of us with outside interests (baking, brewing, comedy, etc) are treated like lepers because we’re often viewed as not committed enough, not caring enough, or not passionate enough. If you’re not at work late every day, or your weekends aren’t spent volunteering to help at other colleagues’ events, your commitment to the profession is questioned, and in some cases, you get shunned, harassed, or gossiped about.
Thankfully, this isn’t everyone. There are some sane people among the crazies. Even better, my coworkers are among the sane. I bring treats to work for exactly that reason. Don’t let them fool you, though, they’re weird in other ways. Mostly good-weird, at least. Although generally not a critical bunch anyway, they totally loved these. A lot. They disappeared faster than anything I’ve ever brought in, except maybe those pumpkin chocolate chip cookie-cakes from a while back.
The texture is somewhere between a cookie and a brownie, and the taste is almost identical to a snickerdoodle. Don’t let the batter freak you out — It was super thick and a little bit hard to spread around the pan and I was totally convinced I had messed something up. They turned out perfectly fine. I should really learn not to second guess myself so much.
Also, how beautiful is this cross section of a nutmeg nut? (Is that even what it’s called?)
Cinnamon Blondies
recipe adapted slightly from Take A Megabite
1 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp freshly grated nutmeg
1/4 tsp cream of tartar
1/2 tsp kosher salt
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 tsp vanilla extract or vanilla bean paste
Directions:
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray with cooking spray.
- In a medium bowl whisk together the flour, baking powder, cinnamon, nutmeg, cream of tartar and salt. In another medium bowl using an electric mixer, cream together the butter and sugars. When combined add the egg and vanilla and mix until blended together nicely.
- Add the flour mixture and stir until mixed completely. Spread batter in the bottom of the prepared pan, evening it with a spatula. Bake for 20-25 minutes or until a toothpick or cake tester comes out clean when inserted in the center. Let the pan cool completely before lifting the bars out of the pan with the parchment paper.
These are really great with a whipped cream made of heavy cream, sour cream, vanilla, and a bit of sugar.
happiness is a warm bun 
These look mouthwatering – I’m a brown sugar/cinnamon fanatic. Great photos!