If you’re a fan of warm, cozy desserts with a rich, buttery twist, then this Brown Sugar Snickerdoodle Blondies Recipe is about to become your new obsession. These blondies bring together the best parts of classic snickerdoodle cookies—think cinnamon, nutmeg, and a sugary crust—with the dense, chewy texture of a blondie. From the moment you bite into one, you’ll experience that perfect balance of sweet brown sugar caramel notes and a hint of spice that makes every bite irresistible. Trust me, once you try this Brown Sugar Snickerdoodle Blondies Recipe, you’ll want to bake it over and over again.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that you likely already have in your pantry, but each one plays a vital role in creating the luscious texture and unforgettable flavor of these blondies.
- Butter (1 cup, softened): Provides richness and a tender crumb to the blondies.
- Brown sugar (2 cups, packed): Adds deep caramel flavor and moisture; dark brown sugar brings extra molasses notes.
- Eggs (2): Bind everything together and contribute to structure and softness.
- Vanilla extract (1 tablespoon): Enhances sweetness and complements the warm spices.
- All-purpose flour (2 2/3 cups, spooned and leveled): Forms the base, giving these blondies their perfect chewy texture.
- Baking powder (2 teaspoons): Gives a little lift so they’re not too dense.
- Cinnamon (1 1/2 teaspoons + 2 teaspoons for topping): Delivers that iconic snickerdoodle spice kick throughout and on top.
- Ground nutmeg (1/2 teaspoon): Adds a subtle earthy warmth that deepens the spice profile.
- Kosher salt (1 teaspoon): Balances out the sweetness and enhances the flavors.
- Granulated sugar (2 tablespoons for topping): Creates a crispy, sugary crust that contrasts beautifully with the chewy inside.
How to Make Brown Sugar Snickerdoodle Blondies Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Next, get a 9×13 inch pan ready by either spraying it with nonstick spray or lining it with parchment paper. This simple prep helps ensure your blondies won’t stick and will come out perfectly every time.
Step 2: Cream the Butter and Brown Sugar
In a large bowl or with your stand mixer, beat the softened butter until it’s light and fluffy—this usually takes about two minutes and really makes a difference. Then add the packed brown sugar and beat for another minute, scraping down the sides so everything blends evenly. This step is crucial because it incorporates air and ensures a smooth, melt-in-your-mouth texture.
Step 3: Incorporate Eggs and Vanilla
Now add in your eggs along with the vanilla extract and beat everything together until it’s all fully combined. These ingredients infuse flavor and help bind the batter, setting the stage for those moist, chewy blondies.
Step 4: Prepare the Dry Ingredients
Instead of mixing right away, sprinkle the flour over the wet mixture to keep it light at first. Use a small spoon to thoroughly combine the baking powder, cinnamon, nutmeg, and salt into the flour. This ensures the spices and leavening are evenly distributed, so you get that warm, spicy hit in every bite.
Step 5: Combine Wet and Dry Mixtures
Mix the flour and spice mixture into the wet ingredients just until the streaks disappear. Be careful not to over-mix, since that can make your blondies tough. Scraping down the sides and bottom of the bowl helps create a uniform batter.
Step 6: Transfer and Smooth the Batter
Using a spatula (or your hands lightly sprayed with nonstick spray or damp), press the sticky dough evenly into your prepared pan. The batter is thick but smoothing out the surface gently sets up an even bake with a nice, consistent texture.
Step 7: Add the Signature Cinnamon Sugar Topping
Mix the granulated sugar and 2 teaspoons of cinnamon together, then sprinkle this evenly over the top of your blondies. Press it down lightly with your hands so it sticks. This topping gives you that classic snickerdoodle crunch on the outside, adding irresistible texture.
Step 8: Bake to Perfection
Pop the pan into your preheated oven and bake for 25 to 30 minutes. You want the blondies to be set around the edges and a toothpick inserted into the center to come out clean or with just a few moist crumbs—no raw batter should cling to it. This means they’re baked just right, still a little soft inside, which is pure bliss.
How to Serve Brown Sugar Snickerdoodle Blondies Recipe
Garnishes
While these blondies are perfection on their own, a light dusting of powdered sugar or a drizzle of caramel sauce can elevate them to a new level. Add a sprinkle of extra cinnamon sugar just before serving for that extra festive touch that will have everyone swooning.
Side Dishes
Pair your Brown Sugar Snickerdoodle Blondies with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness with creamy coolness. Hot coffee, chai tea, or a frothy latte also complement the warm spices beautifully for an indulgent treat.
Creative Ways to Present
For a fun twist, cut your blondies into bite-sized squares and serve them on a platter for parties or casual get-togethers. You can also layer them with fresh berries and whipped cream in a trifle dish for an impressive dessert centerpiece that everyone will talk about.
Make Ahead and Storage
Storing Leftovers
After baking, let your blondies cool completely. Then store them in an airtight container at room temperature for up to 4 days. Keeping them properly sealed ensures they stay moist and flavorful without drying out.
Freezing
You can freeze leftover blondies by wrapping them tightly in plastic wrap and then in foil or placing them in a freezer-safe container. They will keep well for up to 3 months. When ready to enjoy, thaw them overnight in the refrigerator.
Reheating
To revive the fresh-baked feel, warm your blondies in a microwave for about 15-20 seconds or pop them in a preheated oven at 300 degrees Fahrenheit for 5-7 minutes. This softens them up and brings out that irresistible gooey texture once more.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Absolutely! Both light and dark brown sugar work for this Brown Sugar Snickerdoodle Blondies Recipe. Dark brown sugar provides a deeper molasses flavor, but light brown sugar keeps them just as tasty and sweet.
Can I substitute the butter with oil?
For the best texture and flavor true to this recipe, butter is recommended. Using oil can make the blondies more dense and change the flavor slightly. If you must substitute, choose a neutral-tasting oil and expect a small difference in chewiness.
How do I know when the blondies are done baking?
The blondies are perfectly baked when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be golden and set while the center remains a little soft but not raw.
Can I add nuts or chocolate chips?
Definitely! Stir in 1 cup of chopped nuts like pecans or walnuts, or chocolate chips into the batter just before transferring it to the pan. These add-ons give extra texture and flavor without overpowering the cinnamon sugar goodness.
Why is the topping cinnamon sugar important?
The cinnamon sugar topping is what sets this recipe apart from regular blondies. It creates a crunchy, sweet crust that mimics the classic snickerdoodle cookie experience, providing a delightful contrast to the chewy interior.
Final Thoughts
This Brown Sugar Snickerdoodle Blondies Recipe is an absolute gem for anyone who loves a sweet, spiced treat that feels like a warm hug in dessert form. It’s simple enough for a weekday bake but special enough to impress guests. Once you make these, they’ll quickly become a staple in your recipe collection, guaranteed to bring smiles and satisfied sighs every single time.
Print
Brown Sugar Snickerdoodle Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brown Sugar Snickerdoodle Blondies are soft, chewy, and bursting with warm cinnamon and nutmeg flavors. Combining the classic snickerdoodle cookie profile with the rich texture of blondies, these bars are made with brown sugar, a hint of vanilla, and topped with a cinnamon-sugar sprinkle for a perfect sweet finish. Baked to golden perfection in a 9×13 inch pan, they make an irresistible treat perfect for any occasion.
Ingredients
Blondie Batter
- 1 cup butter (2 sticks, softened)
- 2 cups packed brown sugar (dark or light)
- 2 eggs
- 1 tablespoon vanilla extract
- 2 2/3 cups all-purpose flour (spooned and leveled)
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
Topping
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F. Prepare a 9×13 inch pan by spraying it with nonstick spray or lining it with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter until light and fluffy, for at least 2 minutes. Add the brown sugar and beat for an additional 1 minute, scraping the sides and bottom of the bowl to ensure thorough mixing.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture. Beat well until fully combined and smooth.
- Add Flour: Spoon the all-purpose flour over the wet mixture without mixing it in yet.
- Mix Dry Ingredients: In a small spoon or separate bowl, stir together the baking powder, cinnamon, nutmeg, and kosher salt. Add this seasoning mix to the flour and mix to combine.
- Combine Flour Mixture: Beat the flour and spice mixture into the wet ingredients just until the flour streaks disappear. Do not overmix; be sure to scrape the sides and bottom thoroughly for even distribution.
- Transfer Batter to Pan: Using a spatula, scrape the sticky dough into the prepared pan. To spread evenly, you can grease your hands or spatula with nonstick spray or wet your hands slightly. Smooth the surface evenly.
- Prepare and Add Topping: In a small bowl, combine the granulated sugar and cinnamon. Evenly sprinkle this cinnamon-sugar mixture over the top of the batter in the pan. Gently pat it down with your hands to adhere.
- Bake: Bake in the preheated oven at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no wet batter attached. Allow to cool before cutting into 16 squares and serving.
Notes
- Use dark brown sugar for a richer, deeper molasses flavor, or light brown sugar for a milder sweetness.
- To prevent the blondies from sticking, make sure to properly grease the pan or use parchment paper.
- Do not overmix the batter to keep the blondies tender and chewy.
- For extra cinnamon flavor, sprinkle a little cinnamon on top right before baking as suggested.
- You can add chopped nuts or white chocolate chips for variations if desired.
- Allow blondies to cool completely so they cut cleanly and hold their shape.
