South Africans love this custard pie with a sweet pastry crust, especially during tea time. This fantastic recipe was sent to me by a friend.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 20 |
| Yield: | 1 9×13-inch baking dish |
Ingredients
- 2 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, softened
- 2 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons white sugar
- 2 tablespoons ground cinnamon
- ⅛ teaspoon ground ginger
- 1 cup confectioners’ sugar
- ¼ cup heavy whipping cream
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Whisk flour, baking powder, and salt together in a bowl. Beat brown sugar, butter, eggs, and 1 tablespoon vanilla extract together in a bowl using an electric mixer until smooth and creamy. Stir flour mixture into creamed butter mixture until batter is well combined and thick; spread into the prepared baking pan.
- Combine white sugar, 2 tablespoons cinnamon, and ginger together in a bowl; sprinkle over batter.
- Bake in the preheated oven until blondies are beginning to pull away from the sides of the pan and are set in the middle, 25 to 30 minutes. Allow blondies to cool, at least 30 minutes.
- Beat confectioners’ sugar, cream, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract together in a bowl until glaze is smooth; drizzle onto blondies.
- Please note the title difference when using the magazine version of this recipe.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 245 mg |
| Sugars | 29 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My search for the perfect blondie recipe is over! I made a couple of minor adjustments. I didn’t use quite all of the cinnamon/sugar mixture and I omitted the glaze. I also added about a quarter cup of eggnog to the batter. They were soft and flavorful, with just the right amount of cinnamon.
Snickerdoodle Blondies are incredible! Thanks Jenn. I’ve made these many times since my son sent me this recipe. Dangerously easy to make. They disappear at potlucks, and they do keep well for a few days if needed, with some self restraint. Some comments have mentioned the 2 Tablespoons each of sugar, and cinnamon for the topping step. Two Tablespoons each is the correct amount. Do not reduce this, unless you live in a house where that tiny jar of spice is expected to last into the next decade, and flavor is not to be experienced. That cinnamon/ sugar topping really creates the magic. May I suggest: save the paper wrapper from the butter. The Blondie batter is very stiff, and doesn’t spread easily into the baking pan. What I do is place spoonfuls of batter in the pan, then using the wrapper from the butter to prevent sticking to my fingers, press the batter into an even layer in the pan. Then sprinkle the cinnamon/sugar mix evenly. Do not skip the glaze step. That too is magic. For those of you who think the glaze should be skipped, remember, this is dessert. It’s not supposed to be healthy. Go to the salad section of the cookbook if you want something healthy. However, I have found the quantity of one cup of powdered sugar is more than enough to create the Jackson Pollack inspired drizzle of glaze as shown in the photo. One cup will completely smother the blondies. Not that too much sugar is a bad thing, I find that reducing that to a slightly heaping half cup of powdered sugar, and reduce the quantity of the other ingredients in the glaze by about half, creates just enough to cover the blondies like they are in the photo. Mix in enough cream so the glaze dribbles off the spoon, then release your artistic expression. I do add a quarter teaspoon of ginger to the glaze, because I like ginger. Thanks for this wonderful recipe Jenn!
I first made this recipe for my family, then another batch for coworkers. Everyone loved them (including me)! I added nutmeg instead of ginger to the topping, and for the batch I took to work I put cinnamon on half and peanut butter chips on the other half. M&Ms would be great too. Definitely a keeper since they’re so buttery and soft
These are my husband’s favorite, he requests them almost every time I mention baking! I use a little less than a cup of oil instead of the butter since I can’t do dairy, and once when I didn’t have enough brown sugar I used half white and they still turned out great. They’re easy to do, even mixing by hand, and so nice and chewy.
Made this for my own birthday and it was a hit. Love this recipe, good cinnamon flavor!
I made it exactly by the recipe using the full amount of time and it’s soggy in the middle even without adding the creamy glaze. I tasted an edge which seemed to be cooked more and I think the flavor is too cinnamony
Delicious. Like others, I did not use the glaze. And I only used 1 tablespoon of cinnamon for the cinnamon-sugar topping.
I followed the recipe, but used a 13×9 glass baking dish. The edges of mine got really tough, so either the baking time was too long for my oven or maybe the glass dish had that effect. The initial taste was good, but they tasted better and softened up after a couple days!
Really good! Next time I think I will only do 1 table spoon of cinnamon to the topping.
Love these bars! Rarely use the glaze, just use the cinnamon sugar on top. I do reduce the amount of flour to 2 cups, and bake it a bit longer… 30-35 minutes. it creates a chewier blondie.
I love this recipe, It was so simple to make and it turned out AWESOME!!! I made some modifications—I used 1/16 tsp of allspice and 1/16 tsp of ginger instead of 1/8 tsp ginger. I actually used the glaze and thought it was great and really enhanced the recipe. I added a couple tbsp of milk and next time probably will just use milk and not heavy cream. Overall this is a great recipe and look forward to baking it again.
These are delicious! I have tried several snickerdoodle bar recipes and the search is over! They are chewy and delicious, not too sweet. I did not have heavy cream so just used milk for the glaze. These also cut up so nicely too, not crumbly like brownies. The only tricky part was spreading in the pan bc the batter is thick (I though I had done something wrong). I use parchment paper instead of greasing the pan which made it difficult bc the paper kept lifting.
These did not turn out well. I followed the recipe exactly but they were dry, dense, and too sweet.
Add some chocolate chips to half of the pan. Some of them don’t like chocolate. My family loved it. It was so quick and easy and delicious.
To much cinnamon for our taste. good blonde backing.
So good we made it twice in one day! Easy and good with glaze.
My boys love snickerdoodles, but I have never been a fan of making the dough balls and rolling them in cinnamon and sugar. I needed a faster way to get that great cinnamon and butter combination. These bars are my answer! They are rich and buttery, and the ginger in the topping adds a nice kick to the spice. Everyone loves them!
No changes… next time I’m thinking of swirling the topping !
Loved it! Great recipe! Great Blondie!
Instead of granulated sugar for the topping I used Demerara sugar and only 1Tbsp cinnamon
These turned out delish! I did read other reviews so I was careful with the cinnamon. For the topping I used 2 tsp and for the glaze (which my husband said they needed-I don’t think it was needed. 😉 ) I did half a tbsp. I only used 1/3 of the glaze-it made a lot. I definitely think it would be too much to add more. The glaze was super cinnamon-ey. A little spicy just by itself. 😛 I would change it to 1 tsp next time and only make half of it. They were a hit at a party we threw last night.