Enjoy these chewy blondie bars with a delightful cinnamon-sugar swirl and the nutty depth of brown butter, inspired by classic snickerdoodles.
Author:Elias Rodger
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:16 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
In a medium saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and let it cool slightly.
In a large bowl, whisk together the browned butter and granulated sugar until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract and salt.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, combine the packed light brown sugar and cinnamon for the swirl.
Spread half of the blondie batter into the prepared baking pan. Sprinkle the cinnamon-sugar mixture evenly over the batter.
Dollop the remaining blondie batter over the cinnamon-sugar layer. Gently swirl the batter with a knife or toothpick to create a marbled effect.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the blondies cool completely in the pan before cutting into bars.
Notes
Brown the butter carefully to avoid burning.
Do not overmix the batter.
Ensure the blondies are completely cooled before slicing for clean cuts.