There’s something magical about the moment brown butter hits warm cinnamon sugar. That’s what inspired these blondies – a perfect marriage between chewy snickerdoodles and rich, nutty brown butter bars. After countless batches (and very happy taste-testers), I’ve perfected a recipe that captures everything we love about both treats in one irresistible square.
Why These Blondies Are Special
Traditional blondies are wonderful, but brown butter takes them to a whole new level. When you add the iconic cinnamon-sugar coating of a snickerdoodle, something extraordinary happens. These bars have crispy edges, a chewy center, and that unmistakable warm, nutty flavor that only brown butter can deliver.
What You’ll Need
Ingredients
For the Brown Butter:
- 1 cup unsalted butter
- 1 vanilla bean (optional but recommended)
For the Blondie Base:
- 2 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
Equipment
- 9×13 inch baking pan
- Light-colored saucepan
- Parchment paper
- Stand mixer or hand mixer
- Whisk
- Mixing bowls
- Measuring cups and spoons
Let’s Bake Some Magic
Step 1: Brown the Butter
Start with the most important step. Cut your butter into pieces and place in a light-colored saucepan (this helps you monitor the browning). If using a vanilla bean, split and scrape the seeds into the butter. Cook over medium heat, stirring occasionally. The butter will foam, then the milk solids will turn golden brown and smell nutty – this usually takes 5-7 minutes. Pour into a heat-safe bowl and let cool until just warm to the touch.
Step 2: Prep Work
Preheat your oven to 350°F. Line your baking pan with parchment paper, leaving overhang on the sides. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
Step 3: Mix the Base
Once your brown butter has cooled somewhat, transfer it to a large mixing bowl or stand mixer. Add both sugars and beat until well combined – about 2 minutes. Add eggs and egg yolk one at a time, beating well after each addition. Mix in vanilla extract. The mixture should be smooth and glossy.
Step 4: Combine and Create
Gradually add your dry ingredients to the wet mixture, mixing just until combined. The dough will be thick and might look slightly grainy – that’s perfect.
Step 5: Add the Classic Touch
Mix your cinnamon sugar topping ingredients in a small bowl. Spread the blondie batter evenly in your prepared pan – it will be thick, so use an offset spatula or the back of a spoon to smooth it out. Sprinkle generously with the cinnamon sugar mixture.
Step 6: Bake to Perfection
Bake for 25-30 minutes, until the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs. The center might look slightly underbaked – that’s exactly what you want for chewy blondies.
Pro Tips for Success
- Watch your butter carefully when browning – it can go from perfect to burnt quickly
- Don’t overbake! Slightly underdone is better than overdone
- Let cool completely before cutting for clean squares
- Store in an airtight container at room temperature for up to 5 days
Delicious Variations
Maple Brown Butter
Add 2 tablespoons pure maple syrup to the batter and a maple drizzle on top.
Spiced Apple
Fold in 1 cup of finely diced dried apples and add extra cinnamon to the topping.
Salted Caramel
Drizzle cooled blondies with salted caramel sauce before serving.
Perfect for Every Season
These blondies are incredibly versatile. They’re cozy enough for fall baking, festive enough for holiday cookie exchanges, and delicious enough for year-round enjoyment. The brown butter adds sophistication while the snickerdoodle element brings familiar comfort.
They’re perfect for bake sales, potlucks, or any time you need to feed a crowd something special. The bars travel well and actually taste even better the next day as the flavors meld together.
One batch makes plenty of generous squares, but don’t be surprised if they disappear quickly. There’s something about the combination of brown butter, warm cinnamon, and chewy blondie that makes people come back for “just one more piece.”
These aren’t just blondies – they’re a testament to how small changes (like browning butter and adding snickerdoodle spices) can transform familiar favorites into something extraordinary. Every time I make these, someone asks for the recipe, usually after their second or third piece.
I’d love to hear how yours turn out! Did you try any variations? Create your own twist? Share your experience in the comments below. And don’t worry if your first batch of brown butter isn’t perfect – practice makes perfect, and even slightly imperfect brown butter blondies are delicious!
