Easter Treat: Snickerdoodle Blondies

I've been meaning to make these bars for a while now, and Easter was the perfect opportunity. I saw them on My Baking Addiction, and the picture just had me drooling!

I'm a fan of most blondies and brownies, but they have to be moist and chewy. None of that cakey stuff. These fit the bill perfectly. They have all the chewiness of a blondie, and all the cinnamon sugar sweetness of a Snickerdoodle. These are perfect for lunches and snacking, and easy enough to throw together with pantry items before a party. Give them a try, and you'll be addicted, too!

Snickerdoodle Blondies
(posted on My Baking Addiction)

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg

1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be like cookie dough, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.