Snickerdoodle Brownie

This recipe is from recipe girl.  I've always loved snickerdoodle cookies and when I saw this I wanted to give it a try.

If you have a real sweet tooth, this recipe is for you. It will sure fix any sugar crave you have!

2 2/3 cups all purpose flour
2       tsp. baking powder
1       tsp.ground cinnamon
1/4    tsp. ground nutmeg
1/2    tsp. cream of tartar
1       tsp.salt
2       cups packed brown sugar
1        cup salted butter-room temp.
2        large eggs, room temp.
1        tsp. vanilla extract
1        cup cinnamon chips -optional

Topping:

2       Tbl. granulated white sugar
1        tsp. ground cinnamon
pinch of nutmeg

Glaze:

1      cup powdered sugar-sifted
1      tsp. ground cinnamon
1/4   cup heavy whipping cream

1       tsp. vanilla extract

1. Preheat oven to 350 degrees F. Spray 9x13-inch pan with nonstick spray. Line pan with parchment and let it hang over the sides. Spray parchment with nonstick spray too.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cream of tartar and salt; set aside.
3. In a large bowl, cream together butter and brown sugar with an electric mixer (3 to 5 minutes). Mix in eggs, one at a time, then vanilla. Keep beating until mixture is smooth.
4. Stir in flour mixture until well blended. If using cinnamon chips, stir them in now. The batter will be thick. Spread it evenly into the prepared pan. Spray your hands with cooking spray and use them to pat the mixture down evenly.
5. Combine the topping ingredients in a small bowl; sprinkle evenly on top of batter.
6. Bake 25 to 30 minutes or until surface springs back when gently pressed. Let pan cool completely.
7. When ready to cut, use ends of parchment paper to lift out baked bars. Place on a cutting board. If you’re adding the glaze, whisk the glaze ingredients in a medium bowl and drizzle onto the bars in decorative fashion. Let glaze set (this will work more quickly in the refrigerator) then use a large, sharp knife to cut into bars.