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Cozy Brown Butter Snickerdoodle Blondies Recipe with Easy Cinnamon Sugar Crust

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These blondies combine the nutty depth of brown butter with warm snickerdoodle spices and a crackly cinnamon sugar crust, making a comforting and crowd-pleasing treat perfect for cozy occasions.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar
  • 1 teaspoon cinnamon (for cinnamon sugar crust)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as it foams, watching for golden brown flecks and a nutty aroma, about 5–7 minutes. Remove from heat immediately to prevent burning. Transfer to a bowl and let cool slightly.
  2. Mix sugars and eggs: In a large bowl, whisk together 1 cup (200g) granulated sugar and ½ cup (100g) light brown sugar. Add 2 large eggs, one at a time, whisking until smooth. Stir in 1 teaspoon vanilla extract.
  3. Combine brown butter: Slowly whisk in the cooled brown butter mixture into the sugar and egg mixture, blending thoroughly but gently.
  4. Dry ingredients: In another bowl, sift together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons ground cinnamon. Gradually fold the dry ingredients into the wet batter using a spatula, mixing just until no flour streaks remain. Avoid overmixing to keep the blondies tender.
  5. Prepare the pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal. Pour the batter into the pan and smooth the top with a spatula.
  6. Cinnamon sugar crust: Mix 3 tablespoons granulated sugar with 1 teaspoon cinnamon in a small bowl. Evenly sprinkle this mixture over the batter surface, pressing lightly so it sticks.
  7. Bake: Preheat your oven to 350°F (175°C). Bake the blondies for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake — they should be soft and slightly gooey in the middle.
  8. Cooling: Allow the blondies to cool completely in the pan for at least 30 minutes before lifting out with the parchment paper. Cut into squares and enjoy!

Notes

Use a light-colored pan to brown butter for better color visibility. Avoid overmixing the batter to keep blondies tender. Use room temperature eggs for smooth mixing. Start checking for doneness at 28 minutes if your oven runs hot. For gluten-free, substitute all-purpose flour with gluten-free baking flour or almond flour. For dairy-free, use browned coconut oil and flax eggs as egg substitute.

Nutrition

Keywords: brown butter blondies, snickerdoodle blondies, cinnamon sugar crust, cozy dessert, easy blondies, brown butter recipe

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