These rich and soft Snickerdoodle Blondies use all brown sugar to get that chewy, molasses-y flavor we all love. The crackly cinnamon sugar topping is the best part!
Some random facts:
For years I had no idea that the word “infamous” had negative connotations. I thought it just meant REALLY famous. (Also when I say “for years” I really mean that I figured this out not that long ago.)
I always put my food on top of the microwave cover instead of taking the time to actually cover it. (Ain’t nobody got time for that. Also, my microwave needs cleaning.)
All of the normal size spoons in our silverware set have been down the garbage disposal at some point or another. All. of. them. I’ve thrown away most of them, because the ends are all jagged and have sharp bits. Plus they taste metallic. So every time I need a spoon I use a large soup spoon.
Right now I’m listening to “Anna” (El Negro Zumbon) by Pink Martini. It happens to be one of my favorite songs of all time. (If you ever get the chance to see Pink Martini live, by the way, DO IT. Such a great show.
The children! They’re gone! Well at least 4 out of 7 are. I watched my friend Sarah’s kids last week. There were 7 kids under age 7 in the house. It was absolutely insane. I will spare you the details, but today, the first day with just my kids, I’m happy to report that no one has had any accidents (let alone 7 in one day). I’m wandering around the house wondering where all the fires are that I’m supposed to be putting out, and my kids are bored out of their minds. (The inevitable crash after a solid week of high quality entertainment.)
I’ve been holding out on you guys. I’ve been making these Snickerdoodle Blondies for a few years now. In fact, some of the photos are from when I made them the first time a couple years ago. But I REALLY wanted you guys to be able to top these blondies with My Favorite Caramel Sauce, so I had to get that post up first. Good things come to those who wait. Or to those who have no idea that they’re waiting. It was WORTH IT okay.
The best part about these blondies is absolutely the crackly cinnamon sugar topping. It’s so satisfying. I’m always tempted to throw chocolate chips or some other mix-in into bars that don’t call for any, but I’m so glad I left these as is. Cinnamon can be a delicate flavor and chocolate overwhelms it sometimes.
These blondies are so rich and chewy. It’s hard not to just sit by the pan sneaking forkfuls. They are amazing all on their own, especially when they are warm, but if you want an extra decadent treat, top with a scoop of vanilla ice cream and drizzle with this homemade Caramel Sauce. It’s amazing!! I’m using these blondies in an upcoming recipe, so stay tuned!
One year ago: Reuben-Stuffed Twice Baked Potatoes
Two years ago: Traditional Tejano Carne Guisada (Braised Beef for Tacos)
Three years ago: Fresh Strawberry Topping
Brown Sugar Snickerdoodle BlondiesServes 12-20 adjust servings
- 1 cup butter (2 sticks), softened
- 2 cups packed brown sugar (I used dark but light is fine too)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 and 2/3 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 tablespoons granulated sugar (for topping)
- 2 teaspoons cinnamon (for topping)
- Preheat your oven to 350 degrees F. Prepare a 9x13 inch pan with nonstick spray, or line with parchment paper.
- In a large bowl or stand mixer, cream the butter until it is light and fluffy, at least 2 minutes. Add the 2 cups brown sugar and continue beating for 1 minute, scraping the sides and bottom of bowl.
- Add 2 eggs and vanilla extract. Beat well.
- Add the flour on top of the mixture but don't mix it in.
- Use a small spoon to stir the baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt into the flour.
- Beat the flour mixture in until barely combined. Once the flour streaks are gone you're done. Make sure to scrape the sides and bottom.
- Use a spatula to scrape the dough (it's a very sticky dough) into the prepared pan. You can grease your hands or spatula with nonstick spray to press it down, or get your hands a little wet. Smooth the surface.
- In a small bowl, combine 2 tablespoons sugar with2 teaspoons cinnamon. Sprinkle this mixture evenly over the top of the pan. Pat it down with your hands a little bit.
- Bake at 350 for 25-30 minutes, until a toothpick comes out of the center with no batter stuck to it.
by The Food Charlatan
Source: I lightly adapted this recipe is from my mother-in-law Kris, who got it from Food.com.
Here’s My Favorite Caramel Sauce, which I highly recommend drizzling over the top of these blondies! Not necessary but so decadent, especially with a scoop of vanilla ice cream!
Blondies for life:
Nutella Stuffed Browned Butter Blondies << one of the top recipes on my site!
Snickerdoodle Biscoff Sandwich Cookies << these are amaaaazing.
Browned Butter Blondies << simple. Delicious.
More Snickerdoodles to love:
Cheesecake Filled Snickerdoodles from Crunchy Creamy Sweet
Snickerdoodle Blondies with Cinnamon Chips from Two Peas and Their Pod
Dulce de Leche Snickerdoodle Bars from Eats Well With Others << oh my. These look incredible.
Snickerdoodle Blondies from Sarcastic Cooking
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