In addition to my bread baking endeavors, I’m working my way through the Better Homes & Gardens Fall Baking magazine. These delicious cinnamon bars are one of many creative treats therein, offering an interesting and spicy alternative to the blondie.
These bars are supposed to bake in a 9-inch square pan; I used an 8-inch square, and I think the additional inch would make a difference in the end result (and next time, I’ll bake them another 5 minutes or so). Although these are delicious – and kind of fudgy, if something cinnamon-based can be fudgy – they fell a bit while cooling and the tops broke apart somewhat when I cut them. Mike loves them, though, so I must have done something right. I can see these served slightly warm with vanilla ice cream and a drizzle of caramel, but they’re perfectly delicious as-is.
- 2 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups packed light brown sugar
- 2/3 cup butter
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and spray with baking spray.
In a large bowl, stir together flour, cinnamon, baking powder, and baking soda; set aside.
In a medium saucepan, melt butter and brown sugar, stirring until smooth. Remove from heat and cool for about 3 minutes, stirring occasionally. Add eggs and vanilla, stirring to combine. Pour into flour mixture, stirring until combined.
Pour batter into prepared pan and bake for 25-30 minutes, until a cake tester inserted in the center comes out clean. Cool on a wire rack for 5 minutes.
In a small bowl, combine sugar and cinnamon. Brush top of bars with melted butter, then sprinkle sugar and cinnamon mixture over the top. Cool completely; using the foil, lift the bars out and place them on a cutting board. Cut into squares.
Store in an airtight container at room temperature for up to 3 days.