Snickerdoodle Blondies with Brown Butter Swirl
These Snickerdoodle Blondies with Brown Butter Swirl are a rich, chewy treat with warm cinnamon and nutty brown butter—perfect for cozy dessert cravings!
Equipment
- Medium Saucepan
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- 8x8 inch baking pan
- Parchment Paper
- Cooling rack
Ingredients
- 1 cup unsalted butter browned
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
Instructions
- Start by melting the butter in a medium saucepan over medium heat. Keep stirring as it foams and then browns, releasing a nutty aroma. Once the butter turns a golden-brown color with small brown flecks, remove it from heat and let it cool slightly.
- In a mixing bowl, combine the brown sugar and granulated sugar. Pour in the slightly cooled browned butter and mix well. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the blondies tender.
- Reserve about 2 tablespoons of the browned butter before mixing it with the sugars and eggs. Once your batter is in the pan, drizzle this reserved brown butter on top and use a knife or skewer to swirl it through the batter, creating a marbled effect.
- Line your 8x8-inch pan with parchment paper and pour the batter in, spreading it evenly. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a cooling rack before slicing into squares. This helps them set and prevents crumbling.
Notes
- Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Use a knife or skewer to gently swirl the reserved brown butter for a beautiful marbled effect without mixing fully.
- Check blondies starting at 25 minutes to avoid overbaking and drying out.
- Substitute ingredients as needed for allergy-friendly versions like plant-based butter or flax eggs.
- Allow blondies to cool completely before slicing to prevent crumbling.