The Greatest Brown Butter Snickerdoodle Blondies

Brown Butter Snickerdoodle blondies-  The brown butter cookie base that helps the flavor build into something nutty, complex, and noticeable. Topped with a cinnamon sugar topping.

These brown butter snickerdoodle blondies are truly the best thing you’ll bake all week. They are also only need one bowl to make, and can be made super fast!

For more recipe like this one, here are some of my favorite below!

• The Best Pumpkin Snickerdoodle Blondies
• The Best Peanut Butter Nutella Blondies
• Easy One Bowl Nutella Blondies
• To Die For Peanut Butter Chocolate Blondies

Why they are the best 

• Easy to make- These blondies are ridiculously easy to make. All you need is one bowl and it’s totally fool proof! Bakers at any level can easily make this recipe. 
• Snickerdoodle flavor– This cinnamon snickerdoodle flavor is exactly what all cinnamon lovers need.
• Soft and chewy base– Every bite will have you coming back for more. 
• No chilling required- you can make this recipe and bake it right away! 

What this recipe calls for:

Before you start baking, here are some notes for the ingredients you will need. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- I always use unsalted butter so I can control the salt in my desserts.
• Brown sugar- I use light brown sugar.
• Eggs- Pull your eggs out 2 hours before baking.
• All-purpose flour-  I like to use unbleached and my favorite brand is Bob’s Red Mill. 
• Ground cinnamon– You will use this for the topping.

Step by step instructions 

Wonder how to make and bake these Brown Butter Snickerdoodle Blondies? You don’t even need an electric mixer for this recipe. You will need an 8×8 baking pan, parchment paper, two bowls, a whisk, and a rubber spatula. I use this pan that you can find here:

Step 1: Brown the butter. In a medium to large sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.

Step 2: Prep your pan. Preheat your oven to 325°F. Line a 9×9 pan with parchment paper, spray with non stick spray, and set aside.

Step 3: Mix the dry ingredients together. In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour. Set aside. 

Step 4: Whisk the butter and sugar. In a medium sized bowl, whisk the brown butter and the brown sugar until light and fluffy, about 3 minutes.

Step 5: Add the egg/egg yolk. Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined. Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.

Step 6: Pour and sprinkle the dough.  Pour the dough into the prepared pan. Evenly spread dough across the pan. Sprinkle the cinnamon sugar on top making sure to cover the whole top of the bars.

Step 7: Bale Bake for 22-25 minutes until the top is golden brown.

When the dough is done, let it cool completely before cutting. Serve at room temperature.

Expert baking tips 

• Use a high quality, light color pan. This is so important. It will ensure that you don’t burn the sides of your blondies. I got my pan here:
• Preheat your oven for 30 minutes before you start baking. This will ensure that your oven is actually up to temp. 
• Spoon and level your flour to get a more accurate measurement. 

FAQ

What if I don’t have a 8×8?

You can use a 9×9. If you want to use a 9×13, make sure to double the recipe. 

How do you get those sharp cuts?

I use a sharp knife and I clean it after every cut. I also make sure that my dessert is cold before I cut it. 

Can I turn these into cookies? 

Yes! Because you are using warm butter, you will have to refrigerate them for at least 12 hours. Use a medium to large cookie scoop and then roll the dough balls in the cinnamon sugar mixture.

Storing

Store these Brown Butter Snickerdoodle Blondies in an airtight container at room temperature. Store up to 5 days.

They taste great cold. I don’t normally say that, but its true! The flavor just comes through so much better. 

Freezing 

If you have leftovers, which is unlikely, store them in an airtight container or use plastic wrap and freeze them for up to 3 months.

Liked this recipe? please rate it and leave a review so others can make it as well!

If you are still craving more recipes here are some of my favorite!

• The Most Spectacular Fall Biscoff Apple Cake
• The Best Ever Chocolate Salted Caramel Cake
• The Greatest Pumpkin Snickerdoodle Cake
• The Best and Irresistible Cookie Dough Cake

Recipe

Brown Butter Snickerdoodle Blondies

Molly Murphy

The brown butter cookie base that helps the flavor build into something nutty, complex, and noticeable. Topped with a cinnamon sugar topping.

5 from 11 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Blondies

Servings 16 people

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the blondies

• ¾ cup unsalted butter browned and cooled
• 1 cup brown sugar packed
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1 Tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt

For the cinnamon topping

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

For the snickerdoodle blondies

• In a medium to large sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.
• Preheat your oven to 325°F. Line a 8×8 or 9×9 pan with parchment paper, spray with non stick spray, and set aside.
• In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour. Set aside.
• In a small bowl combined the ¼ cup granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
• In a medium sized bowl, whisk the melted brown butter and the brown sugar until light and fluffy, about 3 minutes.
• Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined.
• Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
• Pour the dough into the prepared pan. Evenly spread dough across the pan. Sprinkle the cinnamon sugar on top making sure to cover the whole top of the bars.
• Bake for 22-25 minutes until the top is golden brown.
• When the dough is done, let it cool completely before cutting. Serve at room temperature.

Tried this recipe?Let us know how it was!