Irresistible Brown Butter Snickerdoodle Blondies: Your New Go-To One-Bowl Dessert

Prepare to fall in love with these phenomenal Brown Butter Snickerdoodle Blondies. They boast a rich, nutty brown butter cookie base that elevates the classic snickerdoodle flavor to something truly complex and unforgettable. Each bite delivers a harmonious blend of caramelized butter notes and warm cinnamon sugar, culminating in a dessert that’s both comforting and sophisticated. Topped with a generous layer of glistening cinnamon sugar, these blondies are not just a treat for the palate, but a feast for the eyes as well.

These Brown Butter Snickerdoodle Blondies are not just “the best thing you’ll bake all week”; they are a testament to how simple ingredients, when prepared with a clever technique, can yield extraordinary results. The magic starts with browning the butter, which infuses the entire dessert with an incredible depth of nutty, toasted flavor. What’s even better? You only need one bowl to make them, and they come together incredibly fast, making them perfect for last-minute cravings or an impressive, fuss-free dessert.

If you’re a fan of rich, chewy bars and delightful spiced flavors, these blondies are about to become your new favorite. Their straightforward preparation means even novice bakers can achieve bakery-quality results. Get ready to impress yourself and everyone lucky enough to taste them!

For more delicious bar and blondie recipes like this one, explore some of my other favorites below:

• The Best Pumpkin Snickerdoodle Blondies
• The Best Peanut Butter Nutella Blondies
• Easy One Bowl Nutella Blondies
• To Die For Peanut Butter Chocolate Blondies

[feast_advanced_jump_to]

Why These Brown Butter Snickerdoodle Blondies Are Unbeatable

When it comes to baking, some recipes simply stand out. These brown butter snickerdoodle blondies are truly exceptional, and here’s why they will quickly become a cherished part of your baking repertoire:

• Effortlessly Easy to Make: Forget complicated steps and mountains of dirty dishes. This recipe is designed for maximum flavor with minimal effort. All you need is one bowl for mixing, making cleanup a breeze. It’s a truly foolproof recipe that welcomes bakers of all skill levels, from beginners to seasoned pros.
• Irresistible Snickerdoodle Flavor: For all the cinnamon aficionados out there, these blondies are a dream come true. The classic warm, sweet, and slightly tangy notes of a traditional snickerdoodle are perfectly captured, creating a comforting and familiar taste that everyone loves. The cinnamon sugar topping isn’t just a garnish; it’s an integral part of the experience, offering a delightful crunch and burst of spice.
• Wonderfully Soft and Chewy Base: The texture of these blondies is simply divine. They boast a perfectly soft, tender interior with delightfully chewy edges. Each bite offers a satisfying experience that will have you reaching for another slice, making them incredibly addictive. The brown butter contributes significantly to this incredible chewiness.
• No Chilling Required: One of the biggest advantages of this recipe is that there’s absolutely no dough chilling needed! You can mix the batter and pop it straight into the oven, cutting down on waiting time and allowing you to enjoy these delicious treats even faster. It’s instant gratification for your sweet tooth!

These qualities combine to create a truly exceptional dessert that is both convenient and utterly delicious. The depth of flavor from the brown butter combined with the familiar comfort of snickerdoodle makes for an irresistible combination.

Key Ingredients for Perfect Brown Butter Snickerdoodle Blondies

Before you dive into the baking process, it’s helpful to understand the role each ingredient plays in creating these magnificent blondies. For a precise and complete list of measurements, please refer to the detailed recipe card below.

• Unsalted Butter: This is the star of the show! I always opt for unsalted butter because it gives me complete control over the salt content in my desserts. More importantly, browning the butter is the foundational step that infuses these blondies with their signature deep, nutty, and complex flavor. Don’t skip this step – it’s where the magic happens!
• Brown Sugar: We use light brown sugar in this recipe. Its molasses content not only adds a rich, caramel-like flavor but also contributes significantly to the moistness and wonderfully chewy texture of the blondies. Packed brown sugar is essential for accurate measurement.
• Eggs: This recipe calls for one large egg and one large egg yolk. Ensure your eggs are at room temperature. Room temperature eggs emulsify better with the other ingredients, leading to a smoother batter and a more tender crumb in your baked goods. Plan to pull them out of the fridge at least 2 hours before you start baking.
• All-Purpose Flour: This forms the structure of our blondies. I prefer using unbleached all-purpose flour, and Bob’s Red Mill is a fantastic brand. Proper measurement, typically by spooning flour into your measuring cup and leveling it, is key to preventing dry or dense blondies.
• Ground Cinnamon: Essential for the iconic snickerdoodle flavor, ground cinnamon is generously used in the topping. Its warm, aromatic spice perfectly complements the brown butter base.
• Cornstarch: A secret ingredient for a truly tender and soft blondie! Cornstarch helps to reduce gluten development, resulting in a melt-in-your-mouth texture that makes these bars irresistible.
• Baking Powder: This leavening agent gives our blondies a slight lift, contributing to their soft and fluffy interior without making them cakey.
• Salt: A crucial flavor enhancer. Salt balances the sweetness and brings out the nutty notes of the brown butter, elevating the overall taste profile.
• Pure Vanilla Extract: Vanilla is a classic pairing with almost any sweet treat. It adds a layer of aromatic depth and warmth that complements the cinnamon and brown butter beautifully. Use a good quality pure vanilla extract for the best flavor.

Step-by-Step Instructions: Crafting Your Perfect Brown Butter Snickerdoodle Blondies

Ready to bake these incredible Brown Butter Snickerdoodle Blondies? You’ll be delighted to know that this recipe doesn’t even require an electric mixer – just a whisk and a rubber spatula! Gather your tools: an 8×8 or 9×9 inch baking pan, parchment paper, two medium-sized bowls, a whisk, and a rubber spatula. For an excellent pan, I recommend the one you can find here.

Here’s how to create these delicious blondies, step by step:

Step 1: Brown the Butter for Flavor Magic. In a medium to large-sized saucepan, begin browning your unsalted butter over medium heat. Keep a close eye on it! The butter will melt, then foam, and eventually, you’ll hear soft crackling noises. Continue cooking until the milk solids at the bottom of the pan turn a beautiful auburn color, and the aroma becomes deeply nutty and caramelized. This process usually takes 5-8 minutes. Once achieved, immediately remove the pan from the heat to prevent burning. Pour the browned butter (including all the delicious browned bits at the bottom) into a heatproof bowl and let it cool slightly for about 10-15 minutes. It should still be warm but not scorching hot.

Step 2: Prepare Your Baking Pan. While the butter cools, preheat your oven to 325°F (160°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides to create “slings” – this makes it super easy to lift the baked blondies out later. Lightly spray the parchment paper with non-stick spray, then set the prepared pan aside.

Step 3: Combine the Dry Ingredients. In a separate medium-sized bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Sifting helps to aerate the flour and ensures all the dry ingredients are evenly distributed, preventing lumps in your batter. Set this bowl aside.

Step 4: Whisk the Brown Butter and Sugar. In a medium-sized bowl (the one with your slightly cooled brown butter), add the packed light brown sugar. Using your whisk, vigorously whisk the brown butter and brown sugar together for about 3 minutes. This aeration process will make the mixture light, fluffy, and well combined, incorporating air that contributes to the blondies’ texture.

Step 5: Incorporate Eggs and Vanilla. To the whisked butter and sugar mixture, add the large egg and egg yolk. Whisk for about 30 seconds until fully incorporated and the mixture is smooth. Next, stir in the pure vanilla extract. At this point, switch from your whisk to a rubber spatula. Gently fold the dry ingredients (from Step 3) into the wet ingredients. Mix just until there are no more visible streaks of flour. Be careful not to overmix, as this can develop the gluten too much, leading to tough blondies.

Step 6: Pour the Dough and Sprinkle the Topping. Pour the blondie dough into your prepared baking pan. Using your rubber spatula, evenly spread the dough across the pan. In a small separate bowl, combine the granulated sugar and ground cinnamon for the topping. Generously sprinkle this cinnamon sugar mixture over the entire top surface of the blondie dough, ensuring complete coverage. This creates the signature snickerdoodle crust.

Step 7: Bake to Golden Perfection. Place the pan in your preheated oven and bake for 22-25 minutes. The blondies are ready when the edges are golden brown and the center is set (a toothpick inserted into the center should come out with moist crumbs, not wet batter). The top will also have a beautiful crackled appearance. Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack before attempting to cut them. This crucial step allows them to set properly, ensuring perfect squares.

Serve these delectable Brown Butter Snickerdoodle Blondies at room temperature and watch them disappear!

Expert Baking Tips for the Perfect Blondies

Achieving bakery-quality blondies is easier than you think, especially with a few professional tricks up your sleeve. These tips will help ensure your Brown Butter Snickerdoodle Blondies turn out perfectly every single time:

• Choose the Right Pan: This is incredibly important for even baking. Always use a high-quality, light-colored metal baking pan. Darker pans absorb more heat and can cause the edges of your blondies to bake (and sometimes burn) faster than the center, resulting in an uneven texture. A light-colored pan ensures gentle, consistent baking. I personally got my reliable pan here.
• Thoroughly Preheat Your Oven: Don’t rush this step! Preheat your oven for at least 30 minutes before you even think about putting your blondies in. Oven thermometers can be inaccurate, and many ovens take longer than the beep suggests to reach the desired temperature. A fully preheated oven ensures that your blondies start baking at the correct temperature immediately, which is crucial for proper rise and texture.
• Measure Flour Accurately: For baking, precision is key, especially with flour. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then use the back of a knife or a straight edge to level it off. Scooping flour directly from the bag can compact it, leading to too much flour and a dry, dense blondie.
• Do Not Overmix the Batter: Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour, which can result in tough, chewy blondies instead of the desired soft and tender texture.
• Cool Completely Before Cutting: Patience is a virtue, especially with blondies! Allowing them to cool completely in the pan is essential. As they cool, the flavors meld, and the structure sets, making them easier to cut into clean, sharp squares. Cutting warm blondies often leads to crumbly edges and a messier presentation.

Frequently Asked Questions (FAQ) about Brown Butter Snickerdoodle Blondies

Here are answers to some common questions you might have while baking these delightful blondies:

What if I don’t have an 8×8 inch baking pan?

No problem! You can easily use a 9×9 inch baking pan instead. Your blondies will simply be a little thinner, so keep an eye on the baking time as they might bake a few minutes faster. If you’d like to use a larger 9×13 inch pan, you will need to double the entire recipe to ensure adequate thickness and a proper bake. Remember to adjust baking times accordingly for a larger batch.

How do you get those perfectly sharp cuts for your blondies?

Achieving clean, sharp cuts is all about technique and patience. First, ensure your blondies have cooled completely to room temperature (or even chilled in the fridge for a bit) before cutting. A warm blondie will crumble and smear. Use a very sharp, long knife. After each cut, wipe your knife clean with a damp cloth to remove any sticky residue. This prevents crumbs from dragging through subsequent cuts, resulting in beautifully neat squares or rectangles.

Can I turn these blondies into cookies instead?

Absolutely! The recipe can easily be adapted for cookies. However, because you’re starting with warm brown butter, the dough will be too soft to scoop immediately. You will need to refrigerate the dough for at least 12 hours (or overnight) to allow it to firm up properly. Once chilled, use a medium to large cookie scoop to portion the dough, then roll each ball generously in the cinnamon sugar mixture before baking. Bake as you would standard snickerdoodle cookies, adjusting time for desired crispness and spread.

Can I make these blondies gluten-free?

While this recipe uses all-purpose flour, you can often substitute it with a 1:1 gluten-free baking flour blend that contains xanthan gum. Keep in mind that gluten-free flours can sometimes absorb more liquid, so the texture might vary slightly, and you may need to adjust the baking time by a few minutes. Always ensure your chosen gluten-free blend is suitable for baking.

Can I add mix-ins to the blondie batter?

Certainly! These blondies are wonderful as they are, but they’re also a great canvas for your favorite mix-ins. Consider adding chocolate chips (white, milk, or dark), chopped nuts like pecans or walnuts, or even a swirl of caramel or cream cheese frosting once they’ve cooled. If adding mix-ins, ensure they are folded in gently at the end of Step 6 to avoid overmixing.

How do I know when the blondies are perfectly baked?

Look for golden-brown edges and a top that appears set and slightly crackled. The center should still be a little soft and just slightly wobbly when you gently shake the pan. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Overbaking will lead to dry blondies, so it’s better to underbake slightly for that wonderfully chewy texture.

Storing Your Delicious Brown Butter Snickerdoodle Blondies

Once you’ve baked these delightful Brown Butter Snickerdoodle Blondies, you’ll want to ensure they stay fresh and delicious for as long as possible. Fortunately, they store wonderfully!

After your blondies have cooled completely and been cut into squares, transfer them to an airtight container. They will remain wonderfully fresh at room temperature for up to 5 days. For the best flavor and texture, I recommend keeping them on your kitchen counter where they are easily accessible for a quick treat.

A surprising fact about these blondies: they taste absolutely phenomenal when cold! While I don’t usually say that about many baked goods, the chilled temperature really allows the complex nutty notes of the brown butter and the warm spice of the cinnamon to shine through even more distinctly. Don’t hesitate to try one straight from the fridge!

Freezing for Future Enjoyment

Should you somehow have any leftovers (which is a rare occurrence with these irresistible bars!), these blondies freeze beautifully. To freeze, individually wrap each blondie in plastic wrap, then place them in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature for an hour or two, or pop them in the microwave for a few seconds for a warm, gooey treat.

I genuinely hope you love baking and enjoying these Brown Butter Snickerdoodle Blondies as much as I do. If you liked this recipe, please take a moment to rate it and leave a review in the comments section below so other bakers can discover and enjoy it too! Your feedback is incredibly valuable.

If you’re still craving more fantastic recipes, be sure to check out some of my other favorites:

• The Most Spectacular Fall Biscoff Apple Cake
• The Best Ever Chocolate Salted Caramel Cake
• The Greatest Pumpkin Snickerdoodle Cake
• The Best and Irresistible Cookie Dough Cake

Recipe

Brown Butter Snickerdoodle Blondies

Molly Murphy

These Brown Butter Snickerdoodle Blondies feature a rich, nutty brown butter base that builds into a complex and noticeable flavor, perfectly complemented by a sweet cinnamon sugar topping. An easy one-bowl recipe for irresistible chewy bars!

5 from 11 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Blondies

Servings 16 people

Ingredients

 

 

For the blondies

• ¾ cup unsalted butter browned and cooled
• 1 cup brown sugar packed
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all purpose flour
• 1 Tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon salt

For the cinnamon topping

• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

For the snickerdoodle blondies

• In a medium to large sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.
• Preheat your oven to 325°F. Line a 8×8 or 9×9 pan with parchment paper, spray with non stick spray, and set aside.
• In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour. Set aside.
• In a small bowl combined the ¼ cup granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
• In a medium sized bowl, whisk the melted brown butter and the brown sugar until light and fluffy, about 3 minutes.
• Whisk in the egg and egg yolk for 30 seconds and then add the vanilla. Whisk just until combined.
• Switch to a rubber spatula and fold the dry ingredients into the wet ingredients. Just mix until there are no more signs of flour. Don’t over mix.
• Pour the dough into the prepared pan. Evenly spread dough across the pan. Sprinkle the cinnamon sugar on top making sure to cover the whole top of the bars.
• Bake for 22-25 minutes until the top is golden brown.
• When the dough is done, let it cool completely before cutting. Serve at room temperature.

Tried this recipe?Let us know how it was!