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Brown Butter Snickerdoodle Blondies

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Cozy blondies featuring nutty brown butter and warm cinnamon chips, perfect for a comforting dessert with a tender crumb and chewy edges.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned and cooled slightly
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (220 g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (120 g) cinnamon chips

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium skillet over medium heat. Stir constantly as it melts and foams, then watch carefully as it turns a deep golden brown with fragrant nutty notes (about 5–7 minutes). Remove from heat immediately and pour into a large mixing bowl to cool slightly.
  2. Mix sugars into the butter: Add 1 cup (200 g) granulated sugar and ½ cup (100 g) packed light brown sugar to the browned butter. Stir until well combined and slightly glossy, about 1–2 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs, one at a time, stirring vigorously after each addition. Then stir in 2 teaspoons pure vanilla extract. The batter will look smooth and shiny.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups (220 g) all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Fold dry ingredients into wet: Gradually add the dry mixture to the wet butter mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the blondies tender.
  6. Fold in cinnamon chips: Gently fold in ¾ cup (120 g) cinnamon chips, making sure they are evenly distributed but not crushed.
  7. Prepare baking pan: Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  8. Bake: Spread the batter evenly in the pan. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool: Let the blondies cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cutting too soon will cause them to crumble.

Notes

Keep a close eye when browning butter to avoid burning. Fold dry ingredients gently to maintain a tender texture. A quick chill after baking helps blondies firm up. Cinnamon chips provide intense cinnamon pockets; substitutes include chopped cinnamon candies or cinnamon-flavored baking chips. For gluten-free, use almond flour or gluten-free baking blend with xanthan gum. Vegan options include vegan butter and flax eggs.

Nutrition

Keywords: brown butter, snickerdoodle, blondies, cinnamon chips, cozy dessert, easy blondies, cinnamon blondies, baking

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