Snickerdoodle Blondies

I love Snickerdoodle cookies-- buttery cookie rolled in cinnamon sugar. What’s not to love? But sometimes I’m not in a cookie mood. I am a big fan of blondies also. You know the underappreciated cousin of brownies. They are moist, chewy little brownie wannabes (minus the chocolate); and know I took them to another level by using my favorite little secret weapon Brown Butter. Brown butter is a little reduction I call blessed. I am finding ways to incorporate this into all of my baking recipes and even some savory ones. It is nutty and has a more concentrated butter flavor, that for me is just all in all goodness.

 Ok, Back to the blondies; and the Snickerdoodles.

Snickerdoodle blondies (just add brown butter and cinnamon sugar).

I have found recipes that use melted butter or just softened butter, but the brown butter keeps the blondie really moist. Just like with any good base you can add different things to it like chocolate chips, nuts, or anything you can think of and it will be good. The recipe isn’t too difficult and brings big flavor. When I made these blondies the first time my husband took a bite and knew he had to have another. They are addictive and don’t usually last too long in my house.

Snickerdoodle Blondies

Adapted from Martha Stewart

1 1/4 cups (2 1/2 sticks) unsalted butter

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed dark-brown sugar

1/2 cup granulated sugar

1/2 tsp cinnamon

Pinch of nutmeg

3 large eggs

2 1/2 teaspoons pure vanilla extract

2 tsp sugar

1 tsp cinnamon

Pinch of nutmeg

Directions

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick spray.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Check out my Wordless Wednesday Post for more instructions.

Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs.

Then using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes.

Add vanilla, and beat to combine.

Add flour mixture.

 Mix until thoroughly combined, and pour into prepared pan. Sprinkle with cinnamon sugar mixture.

Bake until a toothpick inserted in the center comes out clean; 35 to 40 minutes. Transfer to a wire rack to cool completely before turning out of pan onto a cutting board.

I hope you love Snickerdoodle Blondies as much as I do. Be blessed and enjoy!