Wednesday, May 11, 2011

Cinnamon blondies

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If you've read my "About me" page, you know that I generally prefer salty to sweet. I'll take french fries over cake any day. Pizza or cookies? No contest. Pizza always wins.

Which is why these cinnamon blondies are extremely dangerous. I could have eaten the whole pan. In fact, I was well on my way. I had to take the rest to work to save myself from a complete binge.

I think these cinnamon blondies are perfect. The texture of the perfect brownie. The flavor of cinnamon toast. Sweet, but somehow not too sugary, if you know what I mean. With undertones of caramel that come from cooking the butter and brown sugar together before mixing in the rest of the ingredients.


This isn't my recipe. I found it at The Kitchenarian, so head on over there and give it a try. Just don't tell me about it, or I might be sneaking in your kitchen window in the middle of the night. 

>> Link: Cinnamon blondie recipe from The Kitchenarian

10 comments:

FamilySpice said...

I think I like sweet and salty equally, unfortunately!

Rocky Mountain Woman said...

I'm not sure about these, I bet none of them would make it to work, they would all be gone...

oh well, you only live once!

saltyseattle said...

i finally answered your sponsor question, love. oh, and these blondies will do nicely for my welcome back to LA for two days gift next week :)

Erika said...

@Family - it's not unfortunate. It makes you easy to please. :)

@Rocky - I made a double batch (with the addition of chocolate chips) to bring to Minnesota for this business trip - the developers I met with this afternoon were very pleased.

@Salty - do I get to see you next week? Pretty please?

kitchenarian said...

I am so glad you like these. I haven't made them in a while...but I am thinking I should!

baconandbaileys said...

Oh my god these look and sound amAYzing!!! Found your site through TasteSpotting - I am totally making these this weekend. Thanks!!

Kirsten Sellers said...

I made these yesterday; they were delicious; thanks for sharing!

Urbanaught said...

Hi and thanks for posting these. I tried making them last night and they came out really thing, i would say about 1/2 inch in height. They were moist enough but didn't have that 1 inch brownie thickness that I see in your pics. I also noticed there was no rising agent, like baking soda or powder in the recipe and it doesn't call for whipping the eggs (of course i noticed all this after I had made them). They tasted well enough, like snickerdoodle squares. Any idea what I may have done wrong?

Erika said...

Urbanaught - what size pan did you use? The bigger the pan, the thinner the blondies. Also, I probably used large eggs, or even maybe extra-large, so if yours were smaller that might account for the lack of height. You're right that the recipe has no leavening.

Urbanaught said...

Thanks, Erika! I used the square Williams Sonoma pans, but come to think of it I don't know if they're an 8 by 8 or a 9 by 9. Perhaps that's the problem. It's still a great recipe as far as having a blank canvas. I'm thinking of trying it this weekend with double the batter to get a thicker square and may be varying up the spices. Thanks and love your blog!

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