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
Scale
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.
