Day 40: Paula Deen's Snicker-doodle Blondies

I was skimming through some Paula Deen recipes because that's what I do now in my free time (couldn't be happier about that) and I saw her Snickerdoodle Blondie recipe and just had to make it! It doesn't hurt that my husband came home from work and told me the apple streusel muffins from last night were a huge hit and requested I make something for an employee who's last day is tomorrow. Obviously I had to make these blondies!
Interestingly enough, once I looked through the ingredients, I saw this recipe calls for 6 eggs. 6 eggs??? For a blondie?? I was so confused but figured it was either a typo or these blondies will be more of a custard and there is absolutely NOTHING wrong with that. So I took the chance with the recipe and figured I'd whip up some chocolate chip cookies if these didn't turn out and I'm so happy I tried this recipe!
The final result was like a gooey snickerdoodle blondie. It was SO GOOD! Strong enough to hold its shape and wasn't messy, but buttery and gooey enough to make these blondies more velvety, gooey, and soft rather than biting into a more traditional blondie. I absolutely loved it!
Once the pan had cooled, I cut the blondie up into small portions so everyone could have a piece the day after at work. I tried the snickerdoodles again this morning and while they were stills soft and gooey, they slightly dried out on the edges that were cut. So, when (not if), when I remake this recipe, I will definitely wait to cut it until serving, just to keep as much as the gooey deliciousness as possible.
Also, the middle layer of cinnamon sugar took these blondies to the next level- why hasn't anyone thought of this before? Because it's Paula Deen and shes amazing, that's why. Hope you enjoy this one as much as I did!

*Ingredients
1 1/2 cups butter, cut into 1/2 inch pieces (I melted my butter for about 3-45 seconds and didn't cut it)
2 4 oz bars white chocolate, chopped
1 1/4 cups granulated gaur, divided
1 1/4 cups firml packed light brown sugar, divided
6 large eggs
2 tsp vanilla extract
2 1/4 cups all-purpose flour
2 TBS ground cinnamon

*Directions
Preheat oven to 350 degrees. Line a 13x9 baking pan with foil, letting excess extend over sides of the pan; pray foil with cooking spray.
In a medium microwave-safe bowl, heat butter and white chocolate for 30 second intervals, stirring in between reheating. Continue to heat until mixture is melted and smooth (about 2 minutes or so). Let it cool for 10 minutes.
In a large bowl, beat 1 cup of the granulated and one cup of the brown sugar, eggs, and vanilla with a stand mixer at medium to high speed until they are light and fluffy, 3-5 minutes. Stop occasionally to scrape down the sides of the bowl to ensure batter is evenly incorporated. Gradually beat in the four until it is combined. Stir in the butter mixture until it is mooth. Spread half of the batter into the prepared pan.
In a small bowl, stir together cinnamon and remaining 1/4 cup granulated and brown sugar. Sprinkle half of the sugar mixture onto the batter in the pan. Then top with the remaining batter. (I didn't eyeball the recipe right and ended up putting more than half of the batter on the bottom. While I don't advise doing so, if you miscalculate it's not the end of the world. It's just more work for the top layer of batter).
Bake for 25 minutes. Then, sprinkle the last half of the cinnamon sugar mixture on top of the blondie, and bake for 10 more minutes. Let blondie cool completely in the pan on a wire rack. Once cooled, grab blondie by aluminum foil before cutting.
Enjoy!

*It was late and I accidentally added the cinnamon sugar topping too soon and baked it with the topping on for the entire cooking time instead of adding it for the last ten minutes. The blondie came out perfect, so if you do that by accident like me, don't freak out like I did thinking you're going to burn the topping- all will end well. Next time, I will wait to top it and see the difference.