Is it really November 7th!
Halloween came and went. (That seems like that was a month ago.)
A little girl turned 14. (I can't believe it. Stop the insanity.)
And these snicker-doodle brownies became a new favorite. (Thanks to my friend, Amy, for sharing the recipe.)You should really go and get your 2 sticks of butter out of the refrigerator to soften. Now. (You will only need 3/4 cup.)
You won't be sorry.
Only sorry you will have to make them again. And again.
We couldn't even wait for them to cool before we iced.
2 1/3 cups flour :: 1 1/4 tsp baking powder :: 1/2 tsp salt :: 3/4 cup butter, softened :: 1/ 1/4 cups granulated sugar :: 1/2 cup packed brown sugar :: 3 eggs :: 1 tsp vanilla
1 Tablespoon sugar :: 1 Tablespoon cinnamon
1 cup powdered sugar :: 2 Tablespoons milk :: 1/4 tsp vanilla
Preheat oven to 350˚. Butter bottom of a 9 x 13 baking pan. Mix together butter and sugars until blended. Add eggs, one at a time. Add vanilla. Mix in the dry ingredients.
Spoon half of the batter into the pan and spread evenly. Sprinkle cinnamon mixer on top. Using the remaining batter, place teaspoon sized dollops on top of the cinnamon mixture covering all the pan. Bake for 25 minutes. Remove from oven, let cool for one hour (yeah right). Drizzle icing on top.