Snickerdoodle Streusel Blondies

These blondies are the combination of two recipes.....both awesome on their own, but insanely good melded together.  The Kitchenarian posted a fabulous New York Style Crumb Cake, which I'm still drooling over.  Browneyedbaker posted some really appealing Snickerdoodle Blondies.

It's a cinnaplosion!  Seriously, I will be making this again....over and over again.  Hardest part.....waiting for the bars to cool enough to have a slice.


Snickerdoodle Streusel Blondies

Streusel Topping: 
1/2 cup brown sugar
1/4 cup sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup butter, melted
1 1/4 cup unbleached all-purpose flour

Stir together both sugars, salt, and cinnamon, and butter in a medium bowl. Fold in the flour until well combined.  Set aside.

Blondies:
1 1/3 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup brown sugar
1/2 cup butter
1 egg
1/2 tbls vanilla
2 tbls sugar
2 tsp cinnamon

Beat together the butter and brown sugar until light and fluffy. Add the egg and vanilla. Mix in the flour, baking powder, salt, cinnamon and nutmeg until just combined. Spread half the batter in the bottom of an 8 inch greased pan.  Combine sugar and cinnamon.  Sprinkle mixture over batter.  Drop small spoonfuls of remaining batter on top of sugar mixture.  Spread dollops of batter gently to form a relatively even top layer.

Take the streusel topping you set aside and scoop up a handful, clench it in your fist until it holds together. Then break it off in chunks, sprinkling over the top of the blondies. Repeat with remaining streusel.

Bake for 350 for 25-30 minutes.