For Father's Day, I needed a good and quick dessert to feed my in laws (and husband). It couldn't include chocolate because of my tall man, so I remembered Peabody's Snickerdoodle Blondies and knew they would be just right. I think with a healthy serving of ice cream my husband didn't miss brownies at all. And I know that the light cinnamon flavor is, to me at least, a refreshing break from all that heavy, delicious chocolate. I did up the decadence by stirring in a some cinnamon chips that my cousin smuggled down from Utah (I'm not sure why we don't have them in Arizona, I know they'd be well appreciated!) These come together just like cookie dough and bake in about a half an hour. Line the pan with foil for easy clean up and serving. We served ours with ice cream and strawberries (but you know me, I'd serve strawberries with just about anything.)
from Culinary Concoctions by Peabody
8 ounces (two sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup loosely packed light brown sugar
3 ounces Mascarpone cheese (I subbed cream cheese or sour cream)
1 tsp vanilla extract
½ tsp baking powder
1 tsp baking soda
pinch of salt
¾ tsp cream of tarter
¼ tsp freshly grated nutmeg
2 cups all-purpose flour
3/4 cup cinnamon chips (optional)
Cinnamon Sugar for coating (about 1/3 cup)
Preheat oven to 350F. Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter.
Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the Mascarpone cheese and beat until fully incorporated.
Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds.
On low speed add the sifted flour mixture. Mix until fully incorporated. Add optional cinnamon chips if desired.
Spread mixture evenly into prepared pan. Sprinkle more cinnamon sugar on top of the batter. Bake for 20-25 minutes. Remove from oven and let cool on a wire rack for 5 minutes. Cut into squares and serve.