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From the Recipe Box: Cinnamon Blondies

There are times when I want something slightly sweet, but not chocolate. I know it is a rare occurrence, but occasionally it happens.

I found myself recently standing in the kitchen, wanting to cook, but not really knowing what I wanted to bake. I remembered a blondie that I had made years earlier that was dense and buttery; just what I wanted with my afternoon cup of coffee. But I had a snickerdoodle at the hotel a couple of weeks ago when I was visiting Sous Chef and I had been thinking about making those also. Since I couldn’t really decide between the two, I decided to adapt the blondie recipe and make a cinnamon blondie – reminiscent of the snickerdoodle but dense and buttery with a hint of cinnamon. This blondie is adapted from a Williams-Sonoma recipe from their cookbook, Cookies.


1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
2 teaspoons cinnamon
1 stick unsalted butter
1 ½ cups light brown sugar
1 large egg plus one egg yolk, room temperature
1 ½ teaspoons vanilla

Preheat the oven to 350 degrees. Line a 8 x 8 baking pan with parchment and grease the parchment.

Sift the flour, salt and cinnamon together and set aside. Melt butter and brown sugar in saucepan until the sugar has dissolved. Cook one more minute until the mixture bubbles, but doesn’t boil. Set aside to cool – approximately 10 minutes. Add the egg, egg yolk, and vanilla to the brown sugar mixture and blend. Pour sugar and egg mixture over flour and stir until just blended.

Pour batter into the pan.  Bake for 25 – 35 minutes until the center is springy; do not over bake.  When it has cooled slightly, run a knife around the edges to loosen and invert onto a cooling rack.  Carefully peel off the parchment.  Let cool completely, then cut into small squares.

Kitchenarian Notes:  For this recipe I used Ceylon cinnamon.  Known as the true cinnamon, this variety of cinnamon is less spicy and more complex and  fragrant with a hint of citrus.   Its counterpart, the more common Cassia Cinnamon, is known to have larger amounts of the compound coumarin.  I think the Ceylon cinnamon has more of a pure flavor,  just like a good quality vanilla does.  As one would suspect, it is more expensive than the common variety of cinnamon.


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