Cinnamon is the best right now. Anyone agree? And with the warm flavors of brown butter, it’s even more of a life necessity.
In bars, to be specific. Soft, lovely blondies. If we’re talking dangerous, these squares of heaven are it.
Not that you should run away now. Come closer. Take a look!
This fall, I’ve been all about celebrating the flavors that make these months stand out. Sure, there’s pumpkin and apple, but there’s also butterscotch. And cinnamon! Seriously, in the autumn, there is no better spice. It’s everywhere, and we just forget how important it is.
In general, people are inclined to take things for granted. It’s only natural. That’s why I try really hard to be grateful for not just the material things in my life, like my iPad (oh, how I love you), but for the people as well.
Just in case I’ve never mentioned it, I’m married to the nicest, most patient man in the universe. Back when I was little, my dad used to tell me something like, “Never marry a man who won’t cross the desert just to get you a Coke.” Maybe I’m misquoting a bit. But the idea was, my dad wanted me to wind up with a guy who would go to any lengths to make me happy.
When I first started dating Kenny, I kept waiting for that thing to happen where about six months into being with a guy, they stop exerting themselves quite so much for you, and then it just keeps fading until the relationship loses that glow. Well, it never happened. I’ve known Kenny for half my life and our ten-year wedding anniversary is coming up this year. He’s never stopped treating me like a queen.
So you’d better bet that I’m grateful. I make a concerted effort never to take him for granted and to be the best wife ever. But yesterday I was kind of snappy, and he just took it with his usual good humor. How amazing is that? I wish I could be that cool.
Anyway, I try not to take anyone for granted. Not Kenny, not our children, not my family, not my friends, not fellow bloggers. We only do this once! Let’s do it up right, and with appreciation.
Boy, do I appreciate these bars. Enormously and endlessly. They’re comforting and full of cinnamon and brown buttery goodness. Plus, they’re full of cinnamon chips. If you can’t get them at the store, you can buy them online. I get them on Amazon, home of all shopping glee.
You won’t believe the softness of these guys. They have cornstarch in them, which makes them pillowy soft. Whatever you do, take the blondies out of the oven as indicated, or trust me, they won’t be as good. The key to a good blondie is underbaking them just a touch.
When you’re done, you’ll have a dessert you can appreciate. We should never take any delicious food for granted, starting with these bad boys!
Brown Butter Cinnamon Chip Blondies
2 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup browned butter (method described below)
1 and 1/4 cups firmly packed brown sugar
1 egg at room temperature
2 teaspoons vanilla
1 cup cinnamon chips
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a saucepan, heat the butter on low-medium heat until it turns darker in color and becomes fragrant, about 12-15 minutes. Watch it carefully to be sure the butter doesn't burn. Turn off the heat and set aside to cool slightly.
- In a bowl, combine the flour, baking soda, cornstarch, salt and cinnamon. Set aside.
- Mix the brown butter (be sure it's cool enough not to scramble the egg) and brown sugar until smooth. Add the egg and vanilla and stir again. Pour in the dry mixture and combine until all ingredients are incorporated. Fold in the cinnamon chips.
- Pat the dough into the prepared pan. Bake 13-15 minutes until the edges are browned and the middle is set. Do not overcook!
- Cool completely and cut into squares. Store in an airtight container.