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Cinnamon Toast Spice Blondies

Cinnamon Toast Spice Blondies

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a "re-test" in my personal kitchen tonight. They've got sweet potatoes in them... so they're totally healthy, right?

Preparation

Preheat oven to 350 degrees. Line an 8X8 baking pan with parchment paper. Lightly spray the bottom on the parchment-covered pan with a bit of nonstick spray.

In a large bowl, cream together melted butter, mashed sweet potato, sugar, brown sugar, milk and vanilla extract until smooth. Then add the baking powder, salt, 2 teaspoons of Cinnamon Toast Spice and flour to the mixture. Stir until combined, being careful not to overmix.

Pour batter into prepared pan. Gently spread batter to all corners with a rubber spatula. Sprinkle remaining 2 tablespoons of Cinnamon Toast Spice evenly over the batter.

Bake at 350 degrees until they are just set in the middle, about 25 - 30 minutes or until a toothpick comes out clean. 

Cool completely before cutting into bars. These will keep in a covered container for a week.

Comments

Here's what you need
Get the Spices
Cinnamon Toast Spice
$8.50
2 oz bag
Diamond Crystal - Kosher Salt
$14.95
each
Vanilla Paste - Heilala
$19.95
each

Cinnamon Toast Spice Blondies

| Desserts

Sometimes we just want a little something sweet, but not too heavy. This updated version of a classic blondie fits the bill. Our Cinnamon Toast Spice, featuring Indonesian and Vietnamese cassia-cinnamons with true cinnamon, dark brown sugar and just a hint of nutmeg, perfectly complements the sweet potato base. These disappeared in moments at our last recipe test, and may need a "re-test" in my personal kitchen tonight. They've got sweet potatoes in them... so they're totally healthy, right?

Sherrie Hahn