Snickerdoodle Brownies


You know this dessert is going to be de-li-cious because I am featuring a non-chocolate dessert. That’s a big deal coming from a choc-a-holic like me. Most of the time if it isn’t chocolate I don’t even consider it a real dessert. But these snickerdoodle brownies are definitely a real dessert…that you can’t stop eating. Actually, they were nick-named the “devil brownies” at work because people couldn’t stop eating them. Not only is this a delicious dessert with ingredients you probably have already at home, but I also found that with a few small tweaks to the recipe you can make it like brownies, gooey candy, or coffee cake.

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Original recipe found from My Own Sweet Thyme

Ingredients:
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 Tablespoon vanilla
2 Tablespoons white sugar
2 teaspoons ground cinnamon

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1. Preheat oven to 350 degrees.  Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

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3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth.

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4. Add the flour mixture to the egg mixture and beat until well blended.

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5. Spread the batter evenly in the prepared pan.

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6. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.

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7. Bake for 25 – 30 minutes or until the surface springs back when gently pressed.  Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.

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Megan’s Tips:

  • To make more cakelike brownies (almost like a coffee cake) use egg substitute and margarine.
  • To make chewy brownies use real butter, real eggs, and sift the flower mixture.
  • To make more candy-like brownies, use 1 1/3 cups of flour.

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