I’m always on the lookout for recipes for those crazy people who claim they don’t like chocolate. (If you’re one of them, I’m sorry, but we can’t be friends.) So I was more than excited when this recipe I was initially skeptical of turned out to be a favorite among chocolate (and non-chocolate) lovers alike.
Imagine a snickerdoodle cookie but cut in squares, chewier, and with a delicious cinnamon sugar crusty top. These bars are perfect for anytime–I originally made them to test out of my coworkers and they were gobbled up in no time, then I made them again for a baby shower and they were a party favorite. If you’re looking for something easy to bring to a BBQ today, make these.
Photos of the process.
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
- Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
- Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
- Spread the dough evenly into the pan (I used my hands then an offset spatula). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.
Recipe from Brown Eyed Baker.