I made these Snickerdoodle bars, and they are scrumptiously delicious, but come out super fudgy in the middle no longer how long you bake them.  They look totally done from the outside, and don't sink down in the middle, but have that wet look and texture inside, which leads me to believe that the ratio is off with some of the ingredients.  Any ideas? The recipe is here below:

1 C. Butter

2 C. Brown Sugar

2 Eggs

Tblsp. Vanilla

2 2/3 C. Flour

2 tsp. Baking Powder

tsp. Salt

Sugar and Cinnamon for sprinkling

TIA!

I can't figure it out....my snickerdoodle bar recipe is much different.   I got mine from frugalanticsrecipes.com

This is the recipe I use, just no nutmeg.

http://www.browneyedbaker.com/2010/07/09/snickerdoodle-blondies/

ANutmeg in snickerdoodles? That's just wrong.

AHaha I just looked and it is basically the same recipe, except the one I use is called a blondie which might give you a clue as to why they have a fudgier texture. Personally, I prefer to melt the butter and combine it with the sugar in the beginning as opposed to creaming. These are very different than regular snickerdoodles. They are supposed to be chewy and dense, especially with all that brown sugar. I don't even consider them snickerdoodles because of how different they are from the real thing.

I love nutmeg, but definitely not in snickerdoodles.