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Brown Butter Snickerdoodle Blondies Delightful Treat

by on October 25, 2025

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Get ready to indulge in a treat that pairs classic flavors with a twist: Brown Butter Snickerdoodle Blondies! With rich, nutty brown butter and a warm cinnamon touch, these blondies are a delightful dessert you won’t want to miss. In this guide, I’ll share the simple ingredients and step-by-step process to create this sweet sensation. Let’s dive in and whip up these amazing blondies together!

For these blondies, I use a few key ingredients that make them special: - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract The unsalted butter gives a rich flavor. I love using brown sugar for that deep sweetness. The eggs add moisture, and vanilla gives a nice aroma. Next, we have the dry ingredients. These give the blondies their structure: - 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 All-purpose flour is a must for that chewy base. Baking powder and baking soda help with rise. Cream of tartar adds a slight tang, while the salt enhances all the flavors. Ground cinnamon adds warmth. To finish, I use a simple topping: - 1/4 cup granulated sugar for topping - 1 teaspoon ground cinnamon for topping This topping gives a sweet crunch and a lovely spice. Making these blondies is easy, and the ingredients are simple to find. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish and line it with parchment paper. Make sure some paper hangs over the edges for easy lifting later. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often. - Cook until the butter turns a deep golden brown and smells nutty. This will take about 5-7 minutes. - Once browned, remove it from heat and let it cool slightly. - In a large bowl, combine the brown butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk them together until smooth. - Add in 2 large eggs, one at a time, beating well after each. Then stir in 1 teaspoon of vanilla extract. - In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. - Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; this keeps the texture nice and chewy. - Spread the batter evenly in the prepared baking dish. Use a spatula to smooth the top. - In a small bowl, mix 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter. - 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. - Once baked, allow the blondies to cool in the pan for about 10 minutes. - Lift them out using the parchment paper and transfer to a wire rack to cool completely. - When cool, cut into squares and serve. Enjoy these delightful treats with friends or family! To get the best texture in your blondies, do not overmix the batter. When you mix too much, the blondies can become tough. Just mix until the dry and wet ingredients are combined. Also, use fresh eggs. Older eggs can affect the rise and moisture of your blondies. Browning butter is key for flavor. Melt it in a medium saucepan over medium heat. Stir often until it turns a deep golden brown and smells nutty. Watch closely to avoid burning. If it burns, you'll need to start again. Serve these blondies warm for the best taste. A scoop of vanilla ice cream on top adds a delightful touch. Pair them with milk, coffee, or a sweet dessert wine for extra enjoyment. Pro Tips Brown Butter Perfection: Make sure to watch the butter closely while it browns to avoid burning. The nutty aroma and golden color are key to enhancing the flavor. Don’t Overmix: Mix the dry ingredients into the wet just until combined to maintain a tender texture. Overmixing can lead to dense blondies. Cooling Time Matters: Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack. This helps set the edges and makes cutting easier. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep them fresh. {{image_2}} You can make these blondies even better by adding chocolate chips. Choose your favorite type, like dark or milk chocolate. Just fold them in gently before baking. Another option is to mix in nuts. Pecans or walnuts add a nice crunch. Be sure to chop them into smaller pieces for even distribution. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Just check the package for the right amount to use. For a vegan version, replace the butter with a plant-based option. Use flax eggs instead of regular eggs. One tablespoon of ground flaxseed mixed with three tablespoons of water makes a great substitute. In the fall, try adding pumpkin spice to the batter. This adds a warm, cozy flavor that is perfect for autumn. Just mix in one teaspoon along with the dry ingredients. When summer arrives, you might want to use seasonal fruits. Chopped apples or berries can brighten up these blondies. They add flavor and moisture, making each bite delicious! To keep your Brown Butter Snickerdoodle Blondies fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, consider refrigeration. Just wrap them well in plastic wrap first. This helps maintain moisture. These blondies last about five days in the fridge. If you need to store them longer, freezing is a great option. They can stay in the freezer for up to three months. Make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. To enjoy your blondies warm, heat them in the microwave for about 10-15 seconds. This brings back their soft, gooey texture. You can eat them cold, too, as they still taste great. Choose what you prefer! Blondies and brownies differ mainly in their ingredients and texture. Blondies use brown sugar, while brownies use cocoa. This gives blondies a lighter, caramel flavor. Brownies are denser and richer. Blondies also have a chewy texture, while brownies are often fudgy. Both are delicious, but they offer unique tastes. Yes, you can use alternative sugars. Coconut sugar works well in blondies. It adds a slight caramel flavor too. You can also try maple syrup or agave nectar. Just keep in mind that these may change the texture. Adjust your liquid ingredients if needed. Look for a few signs to tell if blondies are done. The edges should be golden brown, and the center should look set. Use a toothpick to test doneness. Insert it into the middle; it should come out clean or with a few moist crumbs. If it’s too wet, bake a few more minutes. You can replace butter with oil but expect changes. Butter gives blondies a rich flavor and texture. Oil makes them softer and less rich. Use an equal amount of oil, but consider the taste. It may not be as satisfying, but it can work in a pinch. To make blondies chewier, use more brown sugar. Brown sugar adds moisture and chewiness. Also, avoid overmixing the batter. This keeps the blondies tender. Chill the dough for a bit before baking to enhance the chewiness as well. Enjoy your chewy treats! These brown butter snickerdoodle blondies are a treat you can make easily. From selecting the right ingredients to following simple steps, this recipe is straightforward. You learned about adding flavors or making dietary adjustments. Remember to store your blondies properly for the best taste. Enjoy these sweet delights warm or cold! With this guide, you’ll impress everyone with your baking skills. Grab your ingredients and start baking today!

Why I Love This Recipe

  1. Rich Flavor: The brown butter adds a deep, nutty flavor that elevates these blondies to a new level of deliciousness.
  2. Classic Comfort: Snickerdoodles are a beloved classic, and combining them with blondies creates the perfect comforting treat.
  3. Easy to Make: This recipe comes together quickly, making it a great option for spontaneous baking sessions.
  4. Perfect for Sharing: Cut them into squares and they’re perfect for parties, potlucks, or just sharing with friends and family.

Ingredients

Main Ingredients for Brown Butter Snickerdoodle Blondies

For these blondies, I use a few key ingredients that make them special:

– 1 cup unsalted butter

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

The unsalted butter gives a rich flavor. I love using brown sugar for that deep sweetness. The eggs add moisture, and vanilla gives a nice aroma.

Dry Ingredients

Next, we have the dry ingredients. These give the blondies their structure:

– 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

All-purpose flour is a must for that chewy base. Baking powder and baking soda help with rise. Cream of tartar adds a slight tang, while the salt enhances all the flavors. Ground cinnamon adds warmth.

Topping Ingredients

To finish, I use a simple topping:

– 1/4 cup granulated sugar for topping

– 1 teaspoon ground cinnamon for topping

This topping gives a sweet crunch and a lovely spice. Making these blondies is easy, and the ingredients are simple to find.

Step-by-Step Instructions

Prepping the Oven and Baking Dish

– Preheat your oven to 350°F (175°C).

– Grease a 9×13 inch baking dish and line it with parchment paper. Make sure some paper hangs over the edges for easy lifting later.

Making the Brown Butter

– In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often.

– Cook until the butter turns a deep golden brown and smells nutty. This will take about 5-7 minutes.

– Once browned, remove it from heat and let it cool slightly.

Mixing Wet and Dry Ingredients

– In a large bowl, combine the brown butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk them together until smooth.

– Add in 2 large eggs, one at a time, beating well after each. Then stir in 1 teaspoon of vanilla extract.

– In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.

Finalizing the Blondie Batter

– Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; this keeps the texture nice and chewy.

– Spread the batter evenly in the prepared baking dish. Use a spatula to smooth the top.

Baking Process

– In a small bowl, mix 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter.

– 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.

Cooling and Serving Suggestions

– Once baked, allow the blondies to cool in the pan for about 10 minutes.

– Lift them out using the parchment paper and transfer to a wire rack to cool completely.

– When cool, cut into squares and serve. Enjoy these delightful treats with friends or family!

Tips & Tricks

Achieving Perfect Texture

To get the best texture in your blondies, do not overmix the batter. When you mix too much, the blondies can become tough. Just mix until the dry and wet ingredients are combined. Also, use fresh eggs. Older eggs can affect the rise and moisture of your blondies.

Brown Butter Techniques

Browning butter is key for flavor. Melt it in a medium saucepan over medium heat. Stir often until it turns a deep golden brown and smells nutty. Watch closely to avoid burning. If it burns, you’ll need to start again.

Serving and Enjoying

Serve these blondies warm for the best taste. A scoop of vanilla ice cream on top adds a delightful touch. Pair them with milk, coffee, or a sweet dessert wine for extra enjoyment.

Pro Tips

  1. Brown Butter Perfection: Make sure to watch the butter closely while it browns to avoid burning. The nutty aroma and golden color are key to enhancing the flavor.
  2. Don’t Overmix: Mix the dry ingredients into the wet just until combined to maintain a tender texture. Overmixing can lead to dense blondies.
  3. Cooling Time Matters: Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack. This helps set the edges and makes cutting easier.
  4. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep them fresh.

Variations

Flavor Additions

You can make these blondies even better by adding chocolate chips. Choose your favorite type, like dark or milk chocolate. Just fold them in gently before baking.

Another option is to mix in nuts. Pecans or walnuts add a nice crunch. Be sure to chop them into smaller pieces for even distribution.

Dietary Adjustments

If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Just check the package for the right amount to use.

For a vegan version, replace the butter with a plant-based option. Use flax eggs instead of regular eggs. One tablespoon of ground flaxseed mixed with three tablespoons of water makes a great substitute.

Seasonal Variations

In the fall, try adding pumpkin spice to the batter. This adds a warm, cozy flavor that is perfect for autumn. Just mix in one teaspoon along with the dry ingredients.

When summer arrives, you might want to use seasonal fruits. Chopped apples or berries can brighten up these blondies. They add flavor and moisture, making each bite delicious!

Storage Info

Proper Storage Techniques

To keep your Brown Butter Snickerdoodle Blondies fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, consider refrigeration. Just wrap them well in plastic wrap first. This helps maintain moisture.

Shelf Life

These blondies last about five days in the fridge. If you need to store them longer, freezing is a great option. They can stay in the freezer for up to three months. Make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

Reheating for Freshness

To enjoy your blondies warm, heat them in the microwave for about 10-15 seconds. This brings back their soft, gooey texture. You can eat them cold, too, as they still taste great. Choose what you prefer!

FAQs

What makes blondies different from brownies?

Blondies and brownies differ mainly in their ingredients and texture. Blondies use brown sugar, while brownies use cocoa. This gives blondies a lighter, caramel flavor. Brownies are denser and richer. Blondies also have a chewy texture, while brownies are often fudgy. Both are delicious, but they offer unique tastes.

Can I use alternative sugars?

Yes, you can use alternative sugars. Coconut sugar works well in blondies. It adds a slight caramel flavor too. You can also try maple syrup or agave nectar. Just keep in mind that these may change the texture. Adjust your liquid ingredients if needed.

How to tell if the blondies are done baking?

Look for a few signs to tell if blondies are done. The edges should be golden brown, and the center should look set. Use a toothpick to test doneness. Insert it into the middle; it should come out clean or with a few moist crumbs. If it’s too wet, bake a few more minutes.

Can I replace the butter with oil?

You can replace butter with oil but expect changes. Butter gives blondies a rich flavor and texture. Oil makes them softer and less rich. Use an equal amount of oil, but consider the taste. It may not be as satisfying, but it can work in a pinch.

How do I make them more chewy?

To make blondies chewier, use more brown sugar. Brown sugar adds moisture and chewiness. Also, avoid overmixing the batter. This keeps the blondies tender. Chill the dough for a bit before baking to enhance the chewiness as well. Enjoy your chewy treats!

These brown butter snickerdoodle blondies are a treat you can make easily. From selecting the right ingredients to following simple steps, this recipe is straightforward. You learned about adding flavors or making dietary adjustments. Remember to store your blondies properly for the best taste. Enjoy these sweet delights warm or cold! With this guide, you’ll impress everyone with your baking skills. Grab your ingredients and start baking toda

For these blondies, I use a few key ingredients that make them special: - 1 cup unsalted butter - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract The unsalted butter gives a rich flavor. I love using brown sugar for that deep sweetness. The eggs add moisture, and vanilla gives a nice aroma. Next, we have the dry ingredients. These give the blondies their structure: - 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 All-purpose flour is a must for that chewy base. Baking powder and baking soda help with rise. Cream of tartar adds a slight tang, while the salt enhances all the flavors. Ground cinnamon adds warmth. To finish, I use a simple topping: - 1/4 cup granulated sugar for topping - 1 teaspoon ground cinnamon for topping This topping gives a sweet crunch and a lovely spice. Making these blondies is easy, and the ingredients are simple to find. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x13 inch baking dish and line it with parchment paper. Make sure some paper hangs over the edges for easy lifting later. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir it often. - Cook until the butter turns a deep golden brown and smells nutty. This will take about 5-7 minutes. - Once browned, remove it from heat and let it cool slightly. - In a large bowl, combine the brown butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk them together until smooth. - Add in 2 large eggs, one at a time, beating well after each. Then stir in 1 teaspoon of vanilla extract. - In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of cream of tartar, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. - Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; this keeps the texture nice and chewy. - Spread the batter evenly in the prepared baking dish. Use a spatula to smooth the top. - In a small bowl, mix 1/4 cup of granulated sugar and 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the batter. - 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. - Once baked, allow the blondies to cool in the pan for about 10 minutes. - Lift them out using the parchment paper and transfer to a wire rack to cool completely. - When cool, cut into squares and serve. Enjoy these delightful treats with friends or family! To get the best texture in your blondies, do not overmix the batter. When you mix too much, the blondies can become tough. Just mix until the dry and wet ingredients are combined. Also, use fresh eggs. Older eggs can affect the rise and moisture of your blondies. Browning butter is key for flavor. Melt it in a medium saucepan over medium heat. Stir often until it turns a deep golden brown and smells nutty. Watch closely to avoid burning. If it burns, you'll need to start again. Serve these blondies warm for the best taste. A scoop of vanilla ice cream on top adds a delightful touch. Pair them with milk, coffee, or a sweet dessert wine for extra enjoyment. Pro Tips Brown Butter Perfection: Make sure to watch the butter closely while it browns to avoid burning. The nutty aroma and golden color are key to enhancing the flavor. Don’t Overmix: Mix the dry ingredients into the wet just until combined to maintain a tender texture. Overmixing can lead to dense blondies. Cooling Time Matters: Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack. This helps set the edges and makes cutting easier. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to keep them fresh. {{image_2}} You can make these blondies even better by adding chocolate chips. Choose your favorite type, like dark or milk chocolate. Just fold them in gently before baking. Another option is to mix in nuts. Pecans or walnuts add a nice crunch. Be sure to chop them into smaller pieces for even distribution. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Just check the package for the right amount to use. For a vegan version, replace the butter with a plant-based option. Use flax eggs instead of regular eggs. One tablespoon of ground flaxseed mixed with three tablespoons of water makes a great substitute. In the fall, try adding pumpkin spice to the batter. This adds a warm, cozy flavor that is perfect for autumn. Just mix in one teaspoon along with the dry ingredients. When summer arrives, you might want to use seasonal fruits. Chopped apples or berries can brighten up these blondies. They add flavor and moisture, making each bite delicious! To keep your Brown Butter Snickerdoodle Blondies fresh, store them in an airtight container. Place them at room temperature for up to three days. If you want to keep them longer, consider refrigeration. Just wrap them well in plastic wrap first. This helps maintain moisture. These blondies last about five days in the fridge. If you need to store them longer, freezing is a great option. They can stay in the freezer for up to three months. Make sure to wrap them tightly in plastic wrap and then place them in a freezer bag. To enjoy your blondies warm, heat them in the microwave for about 10-15 seconds. This brings back their soft, gooey texture. You can eat them cold, too, as they still taste great. Choose what you prefer! Blondies and brownies differ mainly in their ingredients and texture. Blondies use brown sugar, while brownies use cocoa. This gives blondies a lighter, caramel flavor. Brownies are denser and richer. Blondies also have a chewy texture, while brownies are often fudgy. Both are delicious, but they offer unique tastes. Yes, you can use alternative sugars. Coconut sugar works well in blondies. It adds a slight caramel flavor too. You can also try maple syrup or agave nectar. Just keep in mind that these may change the texture. Adjust your liquid ingredients if needed. Look for a few signs to tell if blondies are done. The edges should be golden brown, and the center should look set. Use a toothpick to test doneness. Insert it into the middle; it should come out clean or with a few moist crumbs. If it’s too wet, bake a few more minutes. You can replace butter with oil but expect changes. Butter gives blondies a rich flavor and texture. Oil makes them softer and less rich. Use an equal amount of oil, but consider the taste. It may not be as satisfying, but it can work in a pinch. To make blondies chewier, use more brown sugar. Brown sugar adds moisture and chewiness. Also, avoid overmixing the batter. This keeps the blondies tender. Chill the dough for a bit before baking to enhance the chewiness as well. Enjoy your chewy treats! These brown butter snickerdoodle blondies are a treat you can make easily. From selecting the right ingredients to following simple steps, this recipe is straightforward. You learned about adding flavors or making dietary adjustments. Remember to store your blondies properly for the best taste. Enjoy these sweet delights warm or cold! With this guide, you’ll impress everyone with your baking skills. Grab your ingredients and start baking today!

Brown Butter Snickerdoodle Blondies

Delicious blondies with a rich brown butter flavor, topped with cinnamon sugar.
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 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2/3 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 2/3 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 4 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking dish with parchment paper, allowing some overhang for easy removal.
  • In a medium saucepan, melt the butter over medium heat, stirring frequently. Continue cooking while whisking until the butter turns a deep golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until well combined and smooth.
  • Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, and 1 teaspoon of cinnamon.
  • Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  • Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
  • In a small bowl, mix together the remaining 1/4 cup granulated sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the blondie batter.
  • Bake in the preheated oven for 20-25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove from the oven and allow to cool in the pan for about 10 minutes. Then lift out using the parchment overhang and let cool completely on a wire rack.
  • Once cool, cut into squares and serve.

Notes

Allow to cool completely before cutting for best results.
Keyword blondies, brown butter, dessert, snickerdoodle

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