Cinnamon graham cracker blondies

Must serve warm & with ice cream

Ever since I stumbled upon these graham cracker blondies back in the days of Food Gawker they've been my fall dessert go-to. They're easy enough to whip up on a weeknight, but impressive enough to serve to dinner guests, too. Okay, so the maybe on their own they don't look all that impressive, but it's all in how you serve them: warm from the oven, topped with a scoop of vanilla ice cream (Haagen Dazs or bust!) and a sprinkling of cinnamon. 

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GRAHAM CRACKER BLONDIES

WHAT YOU'LL NEED: 
2 and 1/3 cups flour
1 and 1/2 tsp baking powder
1 tsp salt
6 TBS graham cracker crumbs
14 TBS butter, softened
1 and 3/4 cups packed brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp cinnamon
sprinkling of nutmeg

WHAT YOU'LL DO: 
1. Preheat the oven to 350 degrees. In a medium bowl, whisk flour, baking powder, salt, graham cracker crumbs, cinnamon, and nutmeg. 

2. In a large bowl, beat together softened butter and brown sugar. Add the eggs one at a time, then the vanilla. Add the flour mixture in two additions and mix until combined. *Note: The mixture will be thick — like cookie dough.

3. Turn the mixture into a 9 by 13-inch pan and spread the batter into the corners until even. Bake for 20–30 minutes or until a knife inserted in the center comes out clean. Let cool for 10 to 15 minutes, then serve warm with a scoop of vanilla ice cream and a sprinkling of cinnamon. 

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Feel free to reheat the blondies in the oven or microwave to enjoy them on day two and beyond — if they even last that long! Also, I often cut this recipe in half when just my family wants dessert — the blondies bake up perfectly in a square pan.