Snickerdoodle Blondie Brownies
User Reviews
5
Snickerdoodle Blondie Brownies
Description
Snickerdoodle Blondie Brownies are made by blending melted butter with brown sugar, vanilla, and eggs to form a rich base. Dry ingredients including flour, baking powder, baking soda, and ground cinnamon are then gently mixed in, giving the batter a slightly stiff consistency. Poured into a parchment-lined 9x9 pan and topped with a cinnamon-sugar blend, the blondies bake until golden and set. The cinnamon topping caramelizes slightly, adding a bit of crispness and a distinct snickerdoodle flavor to the soft, dense blondie interior.
This dessert suits those who enjoy a buttery, chewy brownie with an extra warm spice note. It pairs well with a cup of coffee or milk. Once cooled for at least two hours, the blondie brownies can be cut into squares for serving.
For best results, bake the batter in a square pan as directed. Doubling the recipe is possible but using two pans is recommended to maintain even baking and texture.
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 4 teaspoons vanilla extract pure
- 2 egg large
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
Topping
- 2 tablespoons white sugar
- ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large bowl or stand mixer, combine the melted butter and brown sugar and mix with a wooden spoon or paddle attachment for 1 minute until combined. Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
- Add the dry ingredients into the bowl/stand mixer, flour, baking powder, cinnamon and baking soda and slowly mix until just combined. The batter will be a bit stiff, but that's normal.
- Spray a 9x9 baking pan with baking spray and line it with parchment paper. Spoon the batter into the prepared baking sheet and sprinkle the cinnamon sugar on top and transfer it into the oven. Bake for 30-35 minutes. Once the blondie brownies have baked, remove them from the oven and let cool for at least 2 hours before cutting and serving.
Notes
- Use a square baking pan for consistent shape and cooking.
- Doubling the recipe works best when divided between two pans to ensure even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 151mg | 6% |
| Potassium | 66mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
