Snickerbrookie Bars

SNICKERBROOKIE BARS

Adapted from Mel

Yields: 9x13

 

SNICKERDOODLE BATTER:

•  1/2 cup butter, softened (1 stick)
•  3/4 cup (5.5 ounces) granulated sugar
•  1/4 cup (1.75 ounces) lightly packed brown sugar
•  2 large eggs
•  1 tsp. vanilla extract
•  1 1/3 c. (6.5 ounces) all-purpose flour
•  1 tsp ground cinnamon
•  1/2 tsp salt
•  1/2 tsp baking powder
• 1/8 tsp cream of tartar

BROWNIE BATTER:

     1 box mix of brownies, batter prepared as directed on back of box (not cooked)

CINNNAMON + SUGAR:

•  2 tablespoons granulated sugar
•  1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 325. Spray a 9x13 pan and set aside.
2. Prepare the brownie batter as directed on the box and set aside.
3. To prepare the the snickerdoodle batter, cream the butter and both sugars. Add the eggs and vanilla and mix until well-combined.
4. Add the flour, cinnamon, salt and baking powder and mix until evenly combined and no dry streaks remain.
5. Scoop heaping spoonfuls (about 2-3 tablespoons in size) of brownie batter onto the bottom of the prepared baking dish, leaving space in between. Use about half or 2/3 of the brownie batter; set the remaining batter aside.
6. Scoop spoonfuls of the snickerdoodle cookie batter in between the brownie batter. Use all of the snickerdoodle dough.
7. Spoon the rest of the brownie batter over the top in small streaks or spoonfuls.
8. Even out the top just a little if needed.
9. Combine the sugar and cinnamon for the topping and sprinkle it evenly on top of the bars.
10. Bake for 30-35 minutes until the bars are puffed. A toothpick inserted in the center may come out with moist crumbs but shouldn't have gooey batter. Add time as needed.
11. Let cool completely on a wire rack. Refrigerate for an hour or so to completely chill if possible (this will make cutting the bars a lot easier). Cut into squares and serve chilled or at room temperature. Bars freeze well.