Monday, March 22, 2010

Dairy-Free Cinnamon Sugar Blondies

I adapted this recipe for a friend who can't eat dairy for awhile -- I think it turned out really well and can barely tell the difference from the original recipe!

Snickerdoodle Blondies
2 2/3 cups all-purpose flour (+~2Tbsp flour for alt)
2 teaspoons baking powder (-~1/2tsp for alt)
1 teaspoon salt
2 cups packed brown sugar
1 cup vegan shortening spread, softened
2 eggs, at room temperature
1 tablespoon vanilla extract
3 tablespoons white sugar
3 teaspoons cinnamon

Preheat oven to 350F.Lightly grease a 9 x 13 inch pan.Sift together flour, baking powder and salt and set aside.In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread 1/2 the batter evenly in prepared pan (mixture will be somewhat cookiebatter-ish; might help to use Pam on your fingers to spread without sticking).
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle ~2/3 cinnamon sugar mixture over the top of the batter.
Spread remaining batter over top, sprinkle remaining cinnamon sugar mix on top.
Bake 25-30 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.Yields: ~20-25 servings

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