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To create these blondies, you will need the following ingredients: - 1 cup (2 sticks) unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon cream of tartar - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 cup granulated sugar (for topping) - 1 teaspoon ground cinnamon (for topping) Each ingredient plays a key role in achieving that rich, buttery flavor and soft texture. The unsalted butter is crucial for allowing you to control the saltiness of the blondies. The combination of brown and granulated sugar gives the blondies sweetness and a slight chew. For those using the metric system, here are the conversions: - 1 cup of unsalted butter = 227 grams - 1 cup of brown sugar = 220 grams - 1/2 cup of granulated sugar = 100 grams - 2 large eggs = approximately 120 grams - 2 cups of all-purpose flour = 240 grams - 1 teaspoon = 5 milliliters - 1/2 teaspoon = 2.5 milliliters These conversions ensure that all cooks can enjoy these blondies, no matter where they are. If you need substitutions, here are some options: - For gluten-free blondies, substitute all-purpose flour with a 1:1 gluten-free flour blend. - You can replace unsalted butter with coconut oil for a dairy-free version. - Use maple syrup instead of granulated sugar for a different flavor. These substitutions allow everyone to indulge in the joy of brown butter snickerdoodle blondies, regardless of dietary needs. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x13 inch baking dish. Lightly grease it and line it with parchment paper. Leave some paper over the edges. This helps you lift the blondies out later. Browning butter adds a rich, nutty flavor. In a medium saucepan, add 1 cup of unsalted butter. Heat it on medium and stir often. Watch closely as it melts. After about 5-7 minutes, the butter will turn deep golden brown and smell amazing. Remove it from the heat and let it cool for a few minutes. This step is crucial for flavor. In a large mixing bowl, combine the browned butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk them together until the mix is smooth. Then, add 2 large eggs one at a time. Beat well after each egg, and stir in 1 teaspoon of vanilla extract. In another bowl, whisk together your dry ingredients: 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, and 1/2 teaspoon of salt. Add 1 teaspoon of ground cinnamon, too. Make sure there are no clumps. Gently fold the dry mix into the wet mix. Just mix until combined. Avoid overmixing, as this keeps the blondies soft. To get chewy blondies, use room temperature eggs. They mix better and create a softer texture. Be sure to brown the butter until it's deep golden. This adds a rich flavor that makes these blondies special. Also, avoid overmixing the batter. Mix just until you see no dry flour. This keeps your blondies soft and chewy. For the right texture, let the blondies cool in the pan for 10 minutes. Use the parchment paper to lift them out. This helps them stay moist. When you cut them, use a sharp knife. Wipe the knife between cuts for clean edges. This way, each piece looks great and tastes amazing. Store your blondies in an airtight container. Keep them at room temperature for up to a week. If you want them to last longer, freeze them. Cut the blondies into squares before freezing. Wrap each piece tightly in plastic wrap. This helps keep them fresh and tasty for later. Pro Tips Brown the Butter Correctly: Make sure to keep an eye on the butter while it's browning. Swirling the pan occasionally helps prevent it from burning and ensures an even color. Measure Flour Accurately: Use the spoon and level method to measure your flour. Spoon it into your measuring cup and level it off with a knife to avoid packing, which can lead to dry blondies. Cool Before Cutting: Allow the blondies to cool completely before cutting into squares. This helps them set and makes for cleaner cuts without crumbling. Enhance Flavor with Add-ins: Consider adding chocolate chips or nuts for extra texture and flavor. Just fold them into the batter before transferring it to the baking dish. {{image_4}} You can mix things up with your blondies. Try adding chocolate chips for a sweet twist. They melt and create pockets of gooey goodness. Chopped nuts also work great. Walnuts or pecans add a crunchy texture. You can even use butterscotch chips for a new flavor. Be bold and combine different flavors for a fun treat. Change your blondies for the seasons! For fall, add pumpkin spice. Just swap in 1 teaspoon of pumpkin spice for the cinnamon. You can also mix in some chopped apples for a fruity touch. During the winter, try a blend of holiday spices. Nutmeg and cloves will warm up your treats. These variations keep your baking fresh and fun. Want a lighter treat? You can reduce the sugar in your recipe. Try using 3/4 cup brown sugar instead of a full cup. Another option is to use whole wheat flour. This adds fiber and gives your blondies a nutty flavor. You can also use applesauce in place of some butter. This keeps them moist while cutting down on fat. Enjoy your delicious blondies, even with a healthier twist! To keep your blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay soft for up to five days at room temperature. If you need longer storage, consider freezing them. To freeze your blondies, let them cool completely first. Cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped blondies in a freezer bag. They can last up to three months in the freezer. When you are ready to enjoy, just thaw them in the fridge overnight. To reheat your blondies, place them in a microwave-safe dish. Heat for about 10-15 seconds. Check to see if they are warm enough. If you want a crispy edge, pop them in the oven at 350°F for 5-10 minutes. Enjoy them warm with a scoop of ice cream for an extra treat! Yes, you can use salted butter. However, this may change the taste. The blondies may taste a bit saltier. If you use salted butter, reduce the added salt in the recipe. This keeps the flavor balanced. To check if your blondies are done, use a toothpick. Insert it into the middle. If it comes out clean or with a few crumbs, they are ready. The edges should also look lightly golden brown. Be careful not to overbake! First, let the blondies cool in the pan for about 10 minutes. Then, use the parchment paper to lift them out. This makes it easy to remove without sticking. Once out, place them on a wire rack to cool completely. Cut them into squares and enjoy! In summary, this blog post covered everything you need for perfect brown butter snickerdoodle blondies. We explored essential ingredients and their swaps for gluten-free diets. You learned step-by-step instructions for browning butter and mixing. We shared tips for achieving that chewy texture and storing them well. Don’t forget to try fun flavor variations, too. With these insights, you can bake blondies that everyone will love. Enjoy your baking adventure and impress your friends and family!

Brown Butter Snickerdoodle Blondies

Delicious blondies made with brown butter and a hint of cinnamon, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1 2/2 granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2/2 baking soda
  • 1 teaspoon cream of tartar
  • 1 2/2 salt
  • 1 teaspoon ground cinnamon
  • 1 4/4 granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly and lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, place the unsalted butter over medium heat. Stir frequently, allowing the butter to melt completely. Continue cooking and whisking for about 5-7 minutes until the butter turns a deep golden brown and releases a nutty aroma. Once browned, remove from heat and let it cool for a few minutes.
  • In a large mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Whisk the mixture vigorously until it is completely combined and smooth in texture.
  • Add the eggs to the bowl, introducing them one at a time. Beat the mixture well after each addition to ensure it is thoroughly incorporated. Stir in the vanilla extract for added flavor.
  • In a separate bowl, whisk together the dry ingredients: the all-purpose flour, baking powder, baking soda, cream of tartar, salt, and 1 teaspoon of cinnamon, ensuring there are no clumps.
  • Gradually fold the dry ingredients into the wet ingredients, mixing until just incorporated. Be cautious to avoid overmixing, as this can affect the texture.
  • Transfer the batter to the prepared baking dish, spreading it out evenly with a spatula to smooth the top.
  • In a small bowl, combine the remaining 1/4 cup granulated sugar with the additional 1 teaspoon of cinnamon. Evenly sprinkle this cinnamon-sugar mixture over the top of the blondie batter for a delightful crust.
  • Bake in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs clinging to it. The edges should be lightly golden brown.
  • Once baked, remove the blondies from the oven and allow them to cool in the pan for about 10 minutes. Use the parchment overhang to lift them out of the pan, and transfer to a wire rack to cool completely.
  • After cooling, cut the blondies into squares to serve and enjoy!

Notes

Serve on a decorative platter and consider garnishing with powdered sugar or additional cinnamon.
Keyword blondies, brown butter, dessert, snickerdoodle