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Brown Butter Snickerdoodle Blondies
If you enjoy eating snickerdoodle flavored desserts but sometimes feel like they taste too much like cinnamon, these Brown Butter Snickerdoodle Blondies are for you. They have all the cozy warmth you expect from a snickerdoodle, but with deeper flavor, richer texture, and a buttery base thanks to browning the butter and a well though out approach to balancing out the cinnamon.
Ingredients
Instructions
- Step 1
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.
- Step 2
In a small bowl mix all the ingredients from the cinnamon sugar mixture and set aside.
- Step 3
Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
- Step 4
After the brown butter has cooled whisk in the brown and white sugars until combined. Mixture will look sandy.
- Step 5
Add eggs and vanilla extract, and whisk until well combined.
- Step 6
Stir in salt, cream of tartar and flour - use the spoon and level method until just combined — do not overmix!
- Step 7
Pour half of the batter into your prepared pan and smooth the top. Sprinkle half of the cinnamon sugar mixture onto the batter.
- Step 8
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.
- Step 9
Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.
- Step 10
Let blondies cool in the pan for at least 5 mins, then remove from pan and transfer to a cooling rack.
- Step 11
Cool completely before slicing into squares.
Tips & Tricks
Per serving
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