A recent impulse buy from King Arthur Flour was cinnamon – two different kinds actually. As I was growing up, I only knew that cinnamon came from a McCormack’s tin. The two types of cinnamon I purchased for baking – and yes, I can taste a difference – were Vietnamese and Madagascar. Now to use them before they become stale.
Today’s weather was dank and dark and a fitting day for some comfort food and smells. This recipe for Cinnamon Brown Sugar Bars seems to fit the need and will, I hope taste as wonderful as the aroma that now fills my kitchen.
- 1 cup butter softened
- 2 cups brown sugar
- 2 eggs
- 1 TBSP vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 2/3 c all-purpose flour
Cinnamon Sugar Topping
- 2 TBSP sugar
- 2 tsp cinnamon
- Pre-heat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy, about 5 minutes. Add eggs one at a time, making sure to incorporate each one.
- Add vanilla and beat until smooth.
- Add baking powder, salt, cinnamon, nutmeg, and flour to a medium bowl, whisk to combine. Add the flour mixture to the mixer and stir until just combined.
- Pour bater into baking dish and spread evenly with a spatula.
- In a small bowl mix cinnamon and sugar. Sprinkle evenly over the batter.
- Bake for 25-35 minutes or until bars are set in the middle and a toothpick inserted in the middle comes out clean. Cool completely until cutting into bars.
- Eat by themselves (my choice) or with a dollop of vanilla ice cream. Enjoy.