I found this recipe while doing my search for the perfect snickerdoodle cookie recipe and knew I wouldn’t be able to resist trying it because the pictures looked so damn good.
- 1 c. cake flour
- 1 2/3 c. flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 c. packed brown sugar
- 1 c. butter, at room temperature
- 2 eggs, at room temperature
- 1 T. vanilla
- 2 T. Vanilla Sugar
- 2 tsp. ground cinnamon
- Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a large mixing bowl, beat together the butter, sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.
- Spread the batter evenly in the prepared pan. In a small bowl, combine the white sugar and cinnamon. Sprinkle the mixture evenly over the batter in the baking pan.
- Bake for 25 to 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly. While still warm, cut into squares with a sharp knife or use a cookie cutter to cut out desired shapes.
The original recipe I found states you can cut these brownies into squares or use a cookie cutter to cut out shapes. I love the cookie cutter idea because I hate edges of the brownie and this would be a good way to get rid of all edges! If you’re going to use a cookie cutter to cut shapes, I would recommend baking this on a pizza pan or cookie sheet instead of in a baking dish so that there are no ‘edges’. I found it difficult to cut shapes because the edges of my brownies were a lot higher than the middle. Additionally had I continued to cut shapes out of the brownies I realized I would yield about 5 or 6 stars and a whole lot of uneven shaped scraps. I cut two stars and called it a day by cutting the remaining amount into squares.