I don’t normally make blondies as I love the chocolate of brownies. However, I’m at the point in my cycle where I don’t need a lot of chocolate to satisfy my cravings. The one cup of morsels hit the spot beautifully. Because this recipe has dark brown sugar and a lot of cinnamon it makes them dark enough to fall into a class all to themselves so I’m going to call them brunettes.
To increase the moisture, I added a tablespoon of pure cane syrup. Steen’s is dark and luscious. If you don’t have access to that, molasses can be substituted. I used a high quality Vietnamese cinnamon from Penzeys and I used a Mexican vanilla extract to up the cinnamon flavor just a little more.
Diamonds aren’t a girls best friend – these bars are! Rich and flavorful, they satisfy both the sweet and chocolate cravings.
Chocolate Chip Cinnamon Brunette Bars
½ cup unsalted butter (1 stick)
1 cup firmly packed dark brown sugar
1 tablespoon Steen’s Cane Syrup or molasses
2 cups all purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1 cup bittersweet chocolate morsels
Butter an 8×8 baking pan.
Melt the butter and brown sugar together in a double boiler. Remove from heat and stir in the cane syrup or molasses. Set aside.
Preheat oven to 350 degrees F.
Whisk together flour, cinnamon, baking powder, baking soda and salt. Once the butter brown sugar mixture has cooled, combine it into the flour mixture. Beat in eggs one at a time. Add in vanilla extract and stir just until incorporated. Fold in bittersweet morsels.
Pour into prepared pan and bake for 30 minutes or until a toothpick inserted in the middle comes out mostly clean. Remove from oven and let cool 10 minutes.
Optional topping: Melt a tablespoon of butter and brush the top of the brunettes after they’ve been cooling for ten minutes. Sprinkle over 3 tablespoons of cinnamon sugar. Allow to finish cooling before slicing.