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Delicious Brown Butter Snickerdoodle Blondies with cinnamon sugar topping

Brown Butter Snickerdoodle Blondies

These cozy, chewy blondies combine the traditional flavors of snickerdoodles with the richness of browned butter, topped with a warm cinnamon sugar crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Brown Butter
  • ½ cup Unsalted butter (cut into pieces) Use a light colored pan for better visibility while browning.
For the Blondies
  • 1 cup Brown sugar Packed firmly.
  • 1 large Egg Let browned butter cool before adding to avoid cooking the egg.
  • 1 teaspoon Vanilla extract Enhances the flavor.
  • 1⅓ cups All-purpose flour Measured carefully to avoid a cakey texture.
  • 1 teaspoon Baking soda Helps the blondies rise.
  • ½ teaspoon Cream of tartar Adds tang; optional.
  • ¼ teaspoon Salt Balances sweetness.
For the Cinnamon Sugar Topping
  • 2 tablespoons Granulated sugar For topping.
  • 1 teaspoon Ground cinnamon Adjust to taste, avoid overuse in batter.

Method
 

Brown the Butter
  1. Cut the butter into pieces and add to a light colored pan.
  2. Heat over medium heat, stirring often until melted and foamy.
  3. Keep stirring until you see golden bits and the aroma turns nutty.
  4. Remove from heat once browned and pour into a heat-safe bowl, scraping in the brown bits.
Prepare the Blondie Batter
  1. Preheat your oven to 350°F (175°C) and grease an 8 or 9-inch square pan.
  2. In a large bowl, mix the browned butter and brown sugar until well combined.
  3. Add the egg and vanilla and mix until smooth.
  4. In another bowl, whisk together flour, baking soda, cream of tartar, and salt.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Spread the batter evenly into the prepared pan.
Add the Topping and Bake
  1. In a small bowl, mix together granulated sugar and cinnamon.
  2. Sprinkle the cinnamon sugar mixture over the blondie batter.
  3. Bake in the preheated oven for 20-25 minutes until the edges are set and center looks slightly soft.
  4. Remove and cool completely before slicing.

Notes

Store in an airtight container; lasts 3-4 days at room temperature or 1 week in the fridge. Freezing is possible for up to 2 months.