How have I not posted about these yet?? Lately, I’ve taken to baking for the restaurant staff. These grown men love to nibble (although that’s much too delicate of a verb) on some baked goods during dinner shifts. Last weekend, there was beer bread, oreo-stuffed chocolate chip cookies, slutty brownies, and a few other fun treats. These are next on the list. Blondies are essentially brownies: they’ve got the same gooey, tender, rectangular thing going for them. The main difference is that a blondie has a brown sugar base, while the brownie is a devotee of cocoa powder. And while blondies are usually spruced up with coconut or white chocolate (they are super versatile!), these are plain as can be! But in this case, that is most definitely not a bad thing. In fact, it makes the recipe that much easier! The dough comes together in a flash, you can whisk together your cinnamon-sugar topping in no time at all, and you’ll have a pan of these bad boys in the oven before you can even finish saying “snickerdoodle.” Patiently wait to pull them out of the oven, let them chill out for a bit, turn them out of the pan, and then cut them into bars. Pour yourself a tall glass of milk and enjoy an extra thick, extra buttery, extra delicious snickerdoodle!