Description

Chewy, comforting fall blondies infused with toasted brown butter and a classic cinnamon-sugar topping, offering the cozy flavor of snickerdoodles with the ease of a bar dessert.

Ingredients

Scale

1 cup (226g) unsalted butter
1 cup (200g) granulated sugar
1 cup (220g) dark brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons granulated sugar (for topping)
1 teaspoon cinnamon (for topping)
Optional: ½ teaspoon cream of tartar

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper.
Melt butter in a medium saucepan over medium heat. Stir frequently until milk solids sink and foam settles. Continue cooking until the butter turns deep amber and smells nutty (5-7 minutes). Immediately remove from heat and pour into a heatproof bowl to cool for 10 minutes.
In a large bowl, whisk the cooled brown butter with granulated sugar and dark brown sugar until smooth.
Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
In a separate medium bowl, whisk together flour, baking powder, salt, cinnamon, and cream of tartar (if using).
Fold the dry ingredients into the wet ingredients using a spatula just until no dry flour remains. Do not overmix.
Spread the thick, sticky dough evenly into the prepared pan.
Mix the topping sugar and cinnamon in a small bowl and sprinkle evenly over the batter.
Bake for 25-30 minutes, until edges are golden brown and the center is set but slightly soft. A toothpick should come out with moist crumbs.
Cool completely in the pan on a wire rack (at least 1 hour) before lifting out and cutting into squares.

Notes

Brown butter goes from perfect to burnt quickly, so watch closely. Do not overbake as blondies continue to cook in the hot pan. For best texture, cool completely before cutting. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 26
Sodium: 180
Fat: 14
Saturated Fat: 8
Carbohydrates: 38
Fiber: 1
Protein: 3

Keywords: brown butter, snickerdoodle, blondies, fall baking, easy dessert, cinnamon sugar, bar cookies