Snickerdoodle Blondies

My father had a hard time grasping the name of these Snickerdoodle Blondies.

“Doodly-whats?”

“Snoodles?”

In fact, the etymology for snickerdoodle shows a similarity to the German word for snail (Schneke), but it could also simply be a 19th century English word for an easily-made treat. Ultimately, who really cares? It’s all about taste in my book, and these chewy bar cookies hit the right spot. Typically snickerdoodles are found in cookie form, so this is a nice variation to try. Made in one bowl with pantry staples, these are one of the easiest desserts I have made. Of course, don’t skimp on the cinnamon sugar topping–this is what makes your home smell delicious, while also providing a sweet and spicy crunch.

Snickerdoodle Blondies

Adapted from Baking Bites

For bars:

1 stick salted butter

1 cup sugar

1 egg

1 1/2 tsp vanilla extract

1 cup all-purpose flour

For topping:

1 tbsp sugar

1 tsp cinnamon

Preheat oven to 350 degrees. Grease an 8×8″ baking pan.

In large bowl, mix butter and sugar until creamy and fluffy. Stir in salt, egg, and vanilla. Add in flour. Evenly pour mixture into greased pan. Stir together the topping ingredients and sprinkle on top of batter. Bake for 30 minutes until edges turn golden. Let cool in pan before cutting into squares.


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Chocolate Hazelnut Brownies with Sea Salt

There is a photo of me at age six, sitting at the kitchen table with my fingers and face covered in chocolate brownie batter. I am also wearing blue fuzzy earmuffs, simply because I liked them. Or maybe I was wearing them so I wouldn’t be able to hear my father telling me to stop eating raw batter. Of course, this raw batter was created from a boxed mix, full of sugars and magical ingredients. After adding a tube of Hershey liquid chocolate and some eggs, brownies appeared.

These Chocolate Hazelnut Brownies with Sea Salt are not from a box. But, for some reason, the Nutella flavor is subtle enough that these treats could be discerned as from-the-box. The crackly crust, with a gooey interior is what makes these brownies so addictive. This is lick-the-bowl worthy batter, with a finished product guaranteed to please.

Chocolate Hazelnut Brownies with Sea Salt

Adapted from Mother Thyme

3/4 cup all-purpose flour

1/4 tsp salt

1/3 cup unsalted butter, melted

1 cup sugar

2 large eggs

1 tsp vanilla

1 cup Nutella

Sea salt

Preheat oven to 350 degrees. In a small bowl, mix flour and salt. Separately, mix butter with sugar, eggs, and vanilla. Stir in Nutella until well mixed. Stir in flour and salt mixture. Pour batter into a greased 8″x8″ pan. Sprinkle sea salt on top of batter. Bake for 33-36 minutes. Cool pan before cutting into squares.