These snickerdoodle blondies are super chewy and fudgy, with deep cinnamon and butterscotch flavors. And they are so easy to make. You won't stop at one! These just might be even better than snickerdoodle cookies!EASY - This recipe is very easy. These are also great to make with kids. If you like snickerdoodles, you will LOVE these blondies. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results. Please note that the bake times may vary slightly due to variations in how each oven works.
250gAP flourabout 2 cups, measured by spoon and level method
1tbspground cinnamonI used Korintje cinnamon here (a variety of cassia cinnamon)
½tspcream of tartar
1cupwhite chocolate chips or chunks
Cinnamon sugar topping
2tbspraw sugaror granulated white sugar
Making the brown butter
Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.
As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).
Add the ice (or ice water) into the butter to help cool it down. The brown butter is ready to be used when it's almost at room temperature, but still liquid.
Making the snickerdoodle blondies
Line an 8 x 8 inch pan with parchment paper. Preheat the oven to 350°F / 180°C (conventional oven).
Place the brown butter, brown sugar, and salt in a large bowl. Using a hand-held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
Add the eggs and vanilla, and mix for about 4 - 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
In a separate bowl, whisk the flour, cinnamon, and cream of tartar.
Add the dry ingredients and fold them in about 75 - 80% of the way.
Add the white chocolate chips and fold them in only until all the flour is mixed through. Avoid over-mixing the flour.
Scrape the batter into the prepared pan and spread it evenly.
Whisk the raw sugar and cinnamon together, and sprinkle it in a thin, even layer on the surface of the blondie batter. Only use as much as you need.
Bake in the preheated oven for about 25 - 30 minutes. The blondies will puff up as they bake - this is normal.
Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate - they should be at room temperature).
Once cooled and set, the snickerdoodle blondies are ready to be enjoyed!
To get clean edges, use a clean, sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
Storing the blondies
These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 - 8 days.
If you want to keep them for longer, wrap them in plastic wrap and then foil, and store in the freezer for up to 3 months.
Check out my classic brown butter blondies recipe and FAQs about the recipe here.See here for my extra fudgy chocolate brownies recipe.