Name: Brown Butter Snickerdoodle Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 9 bars
Cuisine: American
Ingredients: 0.75 cup unsalted butter; 0.75 cup light brown sugar; 0.25 cup cane sugar; 1 whole egg; 1 egg yolk; 2 teaspoons pure vanilla extract; 0.75 tsp kosher salt; 0.25 tsp cream of tartar; 1.5 cups all-purpose flour; 1 tsp ground cinnamon; pinch salt

Brown Butter Snickerdoodle Blondies cover

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Brown Butter Snickerdoodle Blondies

Browndis

Ingredients

Warning0 allergens identified

Instructions

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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 medium or large mixing bowl and let cool for at least 10–15 minutes.

In a small bowl mix all the ingredients from the cinnamon sugar mixture and set aside.

‍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 and white sugars until combined. Mixture will look sandy.

Add eggs and vanilla extract, and whisk until well combined.

Stir in salt, cream of tartar and flour - use the spoon and level method until just combined — do not overmix!

Pour half of the batter into your prepared pan and smooth the top. Sprinkle half of the cinnamon sugar mixture onto the batter.

Smooth out the remaining batter on top till its even. The batter will be thick and this may take some time to even out the batter. Sprinkle the remaining cinnamon sugar mixture on top. ‍

Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.

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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Tips & Tricks (5)

Master the Brown Butter Stage 🧈
Watch carefully as butter melts—it should foam, turn golden, and develop a nutty aroma (about 5-7 minutes). Stop before it darkens to black, then cool slightly before mixing to prevent cooking the eggs.
Balance Cinnamon with Cream of Tartar ⚖️
The cream of tartar is key to mellowing cinnamon's intensity while adding subtle tang. Use the exact amount called for—it chemically softens the spice's sharpness rather than just masking it.
Two Salts Serve Different Purposes 🧂
Use kosher salt in the dough for texture and flavor development, then sprinkle a finishing salt (like fleur de sel) on top before baking to enhance the cinnamon-sugar coating and add complexity.
Don't Overmix After Adding Flour 🥄
Fold in flour gently with a spatula until just combined—overmixing develops gluten and creates dense, tough blondies instead of the tender, cake-like crumb you're after.
Underbake Slightly for Fudgy Centers 🍪
Remove blondies when a toothpick inserted in the center shows a few moist crumbs (not completely clean). They'll continue cooking as they cool, delivering that perfect chewy-fudgy texture that complements the brown butter richness.