Brown Butter Cinnamon Swirl Snickerdoodle Blondies Recipe
Indulge in these Brown Butter Cinnamon Swirl Snickerdoodle Blondies, a delightful twist on classic snickerdoodles with a rich brown butter base, a luscious cinnamon swirl, and melty chocolate chips. Perfectly soft and chewy with a hint of warming spices, these blondies make an irresistible treat for any time of day.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Swirl
- 1/2 cup brown sugar
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons cinnamon
Blondie Batter
- 1 1/2 sticks (3/4 cup) salted butter
- 1/4 cup apple butter or maple syrup
- 1 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup cinnamon sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 350° F (175° C) and line a 9×13 inch baking dish with parchment paper for easy removal of the blondies.
- Make the cinnamon swirl: In a bowl, combine 4 tablespoons of softened salted butter, 1/2 cup brown sugar, and 2 teaspoons cinnamon. Crumble or tear this mixture into small chunks over a parchment-lined baking sheet. Place in the freezer for 10 minutes until firm to create the cinnamon swirl chunks.
- Create the brown butter: Melt 1 1/2 sticks (3/4 cup) of salted butter in a skillet over medium heat, cooking it until it turns a golden brown and emits a toasted aroma, about 2-3 minutes. Remove from heat immediately to prevent burning.
- Mix the batter: Pour the browned butter into a mixing bowl. Add 1 cup brown sugar, 1/4 cup apple butter or maple syrup, 1 large egg, and 2 teaspoons vanilla extract. Beat the mixture until smooth and well combined. Gradually fold in 2 1/3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon kosher salt until just combined. Gently fold in 1/2 cup semi-sweet chocolate chips and two-thirds of the cinnamon chunks prepared earlier.
- Assemble and bake: Spread the blondie dough evenly into the prepared baking dish. Press the remaining cinnamon swirl chunks into the top of the dough, then sprinkle 1/4 cup cinnamon sugar evenly over everything. Bake for 20-22 minutes, until the edges are set but the center remains slightly doughy for a soft texture.
- Cool and serve: Allow the blondies to cool in the pan. Once cooled, cut into 24 bars for serving. Enjoy these warm or at room temperature as a delicious snickerdoodle-inspired treat.
Notes
- Be sure to brown the butter carefully to avoid burning; it should smell nutty and toasted.
- Freezing the cinnamon swirl chunks helps maintain their texture during baking.
- You can substitute apple butter with pure maple syrup for a different flavor nuance.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
