Brown Butter Snickerdoodle Blondies are buttery and gooey, soft and dense with a crunchy cinnamon and sugar topping. This is the BEST blondies recipe ever!
Blondies are like brownies without the chocolate and since my favorite brownies are the gooey ones, it only makes sense that my favorite blondies are gooey as well. While these Brown Butter Snickerdoodle Blondies won’t win any contests for good looks, one bite and you will fall in love!
How To Make Brown Butter
Brown butter is made by melting butter in a pan over heat until the milk solids are browned. It turns a golden color and smells deliciously nutty.
At first, it feels like it’s never going to brown and then suddenly, it’s done and you have to remove it from the heat, so this is one of those things that you don’t want to walk away from. It goes a little faster if you cut the butter into pieces before adding it to the pan.
To make the brown butter, put the butter in a pan over medium-low heat. Continue heating, stirring often, until the butter browns on the bottom of the pan.
Using a pan with a lightly colored bottom helps to be able to see when it’s done browning. Pour the brown butter, scraping the pan to get all of the brown bits, into a large glass bowl to cool a bit.
Quick Note: Just in case you are wondering if the brown butter makes a difference in this recipe, it really does. I also use brown butter in my in chocolate chip cookie bars and sugar cookie bars. My sister’s family loves the chocolate chip cookie bars so she makes them often. One day she didn’t feel like taking the time to make the brown butter, so she made them with regular butter and discovered that they really are way better with the brown butter.
Brown Butter Snickerdoodle Blondies Instructions
Sift together the flour, baking powder, and salt into a small bowl.
Pour the flour mixture, brown sugar, and granulated sugar into the bowl of brown butter and stir to combine. This can be done with a mixer or by hand.
Add the eggs and vanilla. Mix well.
Spread the batter into a greased 9-inch pan.
Mix together the cinnamon and sugar. Sprinkle it over the batter in the pan.
Bake at 325˚F for 35-40 minutes.
Allow the bars to cool before cutting them into squares.
Oh my…these Brown Butter Snickerdoodle Blondies are so fabulous! They have a dense, moist center, the top is a little crunchy and the flavor is perfect. One of my friends told me that these are her husband’s FAVORITE and that she makes them all the time.
More Bars Recipes
Brown Butter Snickerdoodle Blondies
Video
Ingredients
- ⅔ cup butter
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325˚F. Melt the butter in a pan with a light-colored bottom over medium-low heat. Continue heating, stirring often, until the butter browns on the bottom of the pan. Remove from heat and pour the brown butter, scraping the pan to get all of the brown bits into a large glass bowl to cool a bit.
- Sift together the flour, baking powder, and salt in a small bowl.
- Pour the flour mixture, brown sugar and 1/2 cup of granulated sugar into the bowl of brown butter and stir to combine. This can be done with a mixer or by hand.
- Add the eggs and vanilla. Mix well.
- Spread the batter into a greased 9-inch pan.
- Mix two tablespoons of granulated sugar and the cinnamon together. Sprinkle over the batter in the pan.
- Bake at 325˚F for 35-40 minutes.
- Cool the bars in the pan before cutting into squares.
Notes
Nutrition
Recipe updated from original posted September 2014
chel says
these bars are good, but taste nothing like snickerdoodles. the lack of cream of tartar means they don’t have that signature tang, but they are wonderful if advertised as a cinnamon butter cake. a really nice fall treat!
Patricia says
These were really good! I ate about 5 squares in one setting. I was kind of confused as to why my batter came out very sticky. I’m not sure if it was supposed to come out that way or not.
Amy says
I made these a couple weeks ago to take to a cookout. Everyone loved them! I am about to make them for the third time (in two weeks!). These will be a go to for our family and friends.
Eric Braddock says
Eggs should never go in at the end of the recipe. Always before the flour.
Butter, sugar, vanilla and eggs. Then the flour….just a helpful gent from a professional baker 🙂
Heather says
I think in this particular recipe it keeps the eggs from scrambling,. The browned butter will most likely be fairly warm still. 🙂
T.H. says
Looks great! How far in advance can these be made, for a party or road trip? What is the best way to store them them?
Tonia says
They will stay fresh in an airtight container for 2-3 days. If you want to store them longer, you can put them in the freezer. Enjoy! ~Tonia
Samantha says
Quick question! Once the 2/3c of butter is browned, it ends up to be 1/3c. So should I use 1/3c of browned butter or 2/3c of browned butter?
Tonia says
Yes, I measure the butter before I brown it. Enjoy! ~Tonia
Heather C. says
Made these and oh holy moley. So good. Never used browned butter before but I’m going to try other recipes using that as the flavorable base. Very easy to make once the butter is browned and the pay off for a slight crisp, heavenly chew and the nutty buttery flavor. It was exclaimed by family that this is the best of all snickerdoodle type stuff I have made so far this Fall.
Saw this pinned among other Snickerdoodle recipes.
Dynna Nemeskal says
I made these for the first time, last week. I doubled the recipe and used a 9×13 pan. They were the best blondie ever. So chewy and so yummy using Vietnamese cinnamon. I will definitely be making these in my baking future. Thanks so much for this recipe.
haley @Cupcakes and Sunshine says
OH wow!!! These look INCREDIBLE!
Mir says
I made these last night and my husband can’t stop eating them!! I’ve never made blondies before but was looking for a new, quick dessert recipe to try out. I added about a half cup of coarsely chopped pecans. They are very rich and quite tasty. Will definitely be adding this to the repertoire!
Diana says
These are in the oven as we speak! ….can’t wait to taste them. Snickerdoodles were my favorite all time cookie as a child and these chewy bars sound like a gem!
Angela Nguyen says
i made these last night. they were very good! it was kinda cakey/chewy. my friends loved them.
the only thing is that i browned the butter over higher heat cause it was taking like.. eternity to brown it on low.
Brian @ A Thought for Food says
So, yeah, I need to make this. Like, immediately.
Tonia says
Thanks Brian! I wish I could send you some!
Liz says
Oh – these sound so delicious. Thank you.
Tonia says
They were so good! Thank you Liz!
Amy | Club Narwhal says
Tonia, I can’t even with these 🙂 Snickerdoodles are maybe my favorite cookie of all time and I adore how you used brown butter in them. I’ve never actually made blondies before (I know, so sad) and I need to fix that ASAP with these!
Tonia says
Yes! You’ve got to try them!!!
Tanya Schroeder says
These are truly a heavenly treat for the first day of fall! Brown butter is a beautiful thing. I can only imagine how amazing your house smelled as these were baking up.
Tonia says
Thanks Tanya! Yes, it was smelling pretty awesome in our house!
Tonia says
I totally agree! The smell of the butter browning is amazing!
Beth @ The First Year says
Snickerdoodles are one of my fav cookies, love this recipe Tonia!
Tonia says
Really? That’s awesome! My husband’s grandpa LOVE snickerdoodles too!