Amazingly Gooey & Chewy Snickerdoodle Blondies

These blondies are amazingly delicious! The maple flavor of the brown sugar really come out in the baking process and helps create such a moist and dense blondie treat that leaves you wanting to have "just one more" time and time again. 

Since I made these last week, my friends have been begging me to make them again :) So definitely a good sign! 

Now to make this treat extra special… you can heat it up and serve it with ice cream. Yes, that is extremely indulgent but there are days when indulgent is necessary!

Finally, this recipe uses simple ingredients that I know I will most likely already have in my kitchen. Makes me that much more excited about baking it! :) 

I found this recipe here on My Own Sweet Thyme.

Snickerdoodle Blondies

Yields: Approximately 15 - 30 servings (depending on how you cut them)

2 2/3 cups all-purpose flour
2 teaspoons baking powder
2 cups packed dark brown sugar 
1 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons white sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.

Mix together flour, and baking powder and set aside. 
In large bowl, beat together butter, sugar, egg and vanilla until smooth.

Next, stir in the flour mixture until well blended. Spread evenly in prepared pan. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake at 25 minutes or until surface springs back when gently pressed. Cool slightly and cut while still warm.

Homemade Magic Cake

Homemade Magic Cake 

https://www.youtube.com/watch?v=FbjZLiWbR0E

I was so excited to finally get to try this recipe over the weekend! It is one that I had seen several times on Pinterest and had even ended up pinning the recipe twice by mistake. I think what intrigued me so much about this recipe was how easy it seemed to make, and yet how complex the results looked.
For starters…. this cake is magic! and not only in its taste ;)
This cake is called a magic cake because it uses just one batter that after baking in the oven, results in 3 delicious and distinct layers. I can't explain the science behind it, but it works.
The bottom most layer becomes a very dense layer, almost like your crust. In the middle you get a creamy custard layer. And on top is a light spongy layer. Put it all together and you have one amazing cake!
I used a Kitchen Nostalgia recipe that can be found here. But ended up more closely following a YouTube link on that page that can be found here :)

Below is the recipe as I made it.

Ingredients:

• 4 eggs, separated, at room temperature
• 1 Tbsp water
• 2 tsp of vanilla extract
• 4 drops of vinegar
• 1/2 cup + 2 Tbsp (150gr) of sugar 
• 3/4 cup (115gr) flour 
• 1 stick (125gr) butter, melted 
• 2 cups milk (500ml), lukewarm
• powdered sugar (optional)
• whipped cream (optional)

Instructions:

1. Preheat oven to 325 degrees F.
2. Separate egg whites from egg yolks for the 4 eggs. Put egg whites in bowl and add 4 drops of vinegar. Then mix egg whites until stiff peaks form.
3. In another bowl, beat egg yolks, sugar, water and vanilla until mixture is frothy. Add in melted butter and continue to beat for another minute. Then add in the flour and mix it in.
4. Next add lukewarm milk (must be lukewarm, so that butter does not harden) and beat in until well incorporated.
5. Now gently fold in beaten egg whites (being sure to fold and not mix!)
6. Pour batter into a greased 8 x 8 in baking pan/dish and bake in preheated oven for about 50 minutes or until the top is golden. (Baking time can vary anywhere from 40-60 mins on this, so check on it at around the 40 min mark)
7. After out of oven, let cake sit for at least 3 hours before serving. If you want to up the presentation, sprinkle a little powdered sugar on top and add a dollop of whipped cream. Delish!

           Enjoy :)

Some Helpful Tips!
- I personally think this cake tastes best served cool. Try leaving it in the refrigerator and taking it out just a bit before it's ready to be served. Sprinkle with powdered sugar and a dollop of whipped cream and you're ready to go!
- Also super important! If you mix the eggs whites instead of fold, you will not get nice defined layers. It is okay that there are foamy clumps floating to the top, that is what the mixture is supposed to do!
- A last important thing is that when this cake comes out of the oven, it may seem a little liquidy and you may think it is not done. I say go by the color of the top of the cake. For me, it seemed a bit liquidy but after sitting for 3 hours at room temperature, the cake took stronger form and was perfect.

This is one of my new go to recipes and I'm sure it will become one of yours too!
The next time I make it, I want to experiment and try one commenters recommendation and simply put all the ingredients in a blender. If that works out, I'll update this post with pictures!
:)