Snickerdoodle Blondies With Nutmeg and Sea Salt

Photo: Valerie

Ingredients

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon Kosher salt ( I used coarse salt + extra for topping)

2 cups packed brown sugar

1 cup butter, at room temperature

2 room temperature eggs

1 tablespoon vanilla extract

2 teaspoons Cinnamon

2 teaspoons Nutmeg

Topping:

2 tablespoons raw sugar

2 teaspoons cinnamon

3 teaspoons Nutmeg

Dash of sea salt

Preparation

Set oven to 350. Grease a 9 x 13 inch pan.

In a medium bowl, sift together the flour, baking powder and salt.

In a Large bowl beat the butter, egg, vanilla and sugars until smooth.

Gradually add the dry ingredients and beat until well blended. Pour into the pan and spread the batter aroound so it is as even as possible.

In a small bowl combine the topping ingredients and mix well. Sprinkle over the batter.

Bake for 25-30 minutes.

Cool slightly before enjoying.

These were even better the next day!.*

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About

I'm not a huge fan of snickerdoodle cookies or of blondies but there bars break the traditional mold of both. Because they are in a bar form the are dense and chewy unlike the cookie version. And they don't suffer due to the lack of chocolate. The key is to not skip on the sea salt. It adds a whole other depth to the flavour. These bars are far from bland!