Brown Butter Churro Blondies

These brown butter churro blondies are ultra-buttery, chewy in the center, golden at the edges, and coated in a sparkling cinnamon sugar shell while they’re still warm. Thanks to rich brown butter and a touch of cinnamon baked right into the dough, every bite is layered with cozy, caramel-like depth.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 blondies

Calories: 236 kcal per serving

Ingredients

½ cup - unsalted butter
1 cup - packed brown sugar
2 - eggs
1 tbsp - vanilla extract
½ tsp - salt
1 ½ cups - all-purpose flour
½ tsp - ground cinnamon
¼ cup - cane sugar
1 ½ teaspoons - ground cinnamon
pinch - salt

Instructions

In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes.
‍Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
After the brown butter has cooled whisk in the brown sugar until combined and smooth.
Add eggs and vanilla extract, and whisk until well combined.
Stir in salt, cinnamon and flour until just combined — do not overmix!
Pour the batter into your prepared pan and smooth the top. ‍
Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.
While the blondies are baking, mix together the cinnamon sugar mixture until combined and pour over warm blondies immediately out of the oven.
Let blondies cool in the pan for at least 5 mins, then remove from pan and transfer to a cooling rack.
Cool completely before slicing into squares.

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