Callebaut gluten free snickerdoodle blondies

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1. Line a baking tray with non-stick baking paper and preheat your oven to 160°C (fan oven)
2. Beat the butter and both sugars until light and fluffy
3. Put the eggs and vanilla extract into a jug and slowly pour one egg at a time into the butter mixture, mixing in between each addition and ensure it is fully incorporated before adding the next egg
4. Mix the rest of your dry ingredients (including the chocolate) in a bowl and pour into your butter egg mixture, mixing until fully incorporated
5. Pour the mixture into a baking tray and spread out the mixture so it is evenly distributed in the tin
6. To make the sugar top mixture, put the sugar and cinnamon into a bowl and mix with a spoon until combined
7. Dust 3/4 of this mixture on top of the blondie before it goes into the oven (reserve 1/4 for after cooking)
8. Bake in the oven for 25-30 mins (it will still be wobbly when it comes out of the oven)
9. While the blondie is still hot from the oven, sprinkle over the remaining cinnamon sugar
10. Leave to cool and then pop in the fridge to set. Once set, take out of the tin and serve