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Brown Butter Snickerdoodle Blondies

Chewy blondies made with nutty brown butter and a crackly cinnamon-sugar snickerdoodle topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Blondies
  • 1/2 cup unsalted butter browned
  • 1 cup brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon in batter
Snickerdoodle Topping
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 8x8-inch baking pan
  • Parchment paper
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment.
  2. Brown the butter in a small saucepan until nutty and golden. Cool 5 minutes.
  3. Whisk brown butter with brown sugar until glossy. Whisk in eggs and vanilla until smooth.
  4. Stir in flour, baking powder, salt, and cinnamon just until combined (don’t overmix).
  5. Spread batter in the pan. Mix topping sugar + cinnamon and sprinkle evenly over the top.
  6. Bake 22–28 minutes until set and a toothpick comes out with a few moist crumbs. Cool before slicing.

Notes

Don’t overbake: Pull them when the center is set but still soft for the best chewy texture.
Storage: Keep airtight 4–5 days, or freeze slices up to 2 months.
Upgrade: Add white chocolate chips or toasted pecans to the batter.