Snickerdoodle Blondies -- in France!

Since I was in a baking mood and the oven temperatures for the recipes were the same, I decided to also try this recipe right after making the last one (the Double Chocolate M&M's Bars).  These are also quite yummy--again, I'll have to make these again when I get back to the states (especially since my hubby LOVES snickerdoodles) and post an update/rating for them.  For now, they get 8.5--partly because they were a bit of pain to get out of pan despite it being greased.  I'm also wondering about the amount of baking powder I used/equivalency (from what I have read, what I used is 'single acting' baking powder--'double acting' is not available where I am).  At any rate, they are delicious--go make some now!

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a49360/snickerdoodle-blondies-recipe/

Ingredients:

3/4 c. unsalted butter, softened (170 g)
1 c. sugar (220 g)
1/2 c. brown sugar (110 g)
2 eggs
2 tsp. vanilla extract
2 c. all-purpose flour (240 g, type 55)
1/2 tsp. salt
3/4 tsp. baking powder (used part of a 'sachet de levure chimique')
1 tsp. cinnamon
cinnamon-sugar to top (I have no idea how much I used exactly and really wish they had indicated a measure in original)

Instructions:

1. Heat oven to 350°F (175°C).

2. Grease a 13" x 9" pan (*see my last recipe for note about pan I used as substitute)

3. Beat butter and sugars until fluffy.

4. Add eggs and vanilla, beat until combined.

5. In a separate bowl, combine dry ingredients (flour, salt, baking powder, and cinnamon).

6. Add dry ingredients mixture to wet ingredients and beat until just combined.

7. Spread batter into prepared pan.  Top with cinnamon-sugar mix all over.

8. Bake for 25-30 min (I went 30).  Let cool completely, then slice up, serve, and enjoy!