Description
Delightfully chewy Brown Sugar Snickerdoodle Blondies with a warm cinnamon-sugar topping, perfectly blended with nutmeg and vanilla for a classic twist on a beloved cookie flavor, baked into a rich, buttery blondie bar.
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 and Prepare Pan: Preheat your oven to 350 degrees F. Prepare a 9×13 inch baking pan by spraying it with nonstick spray or lining it with parchment paper. This ensures easy removal and prevents sticking.
- Cream Butter and Sugar: In a large bowl or stand mixer, cream the softened butter until light and fluffy, about 2 minutes. Add the packed brown sugar and continue beating for another minute, scraping down the sides and bottom of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat well until fully combined and smooth.
- Prepare Dry Ingredients: Spoon the flour on top of the wet mixture, but do not mix it in yet. In a small bowl or using a spoon, stir together the baking powder, cinnamon, ground nutmeg, and kosher salt into the flour to distribute the leavening and spices evenly.
- Combine Dry and Wet Ingredients: Beat the flour mixture into the wet ingredients just until all streaks of flour disappear. Avoid overmixing to keep the blondies tender. Scrape down the sides and bottom as needed for an even mix.
- Transfer to Pan: Use a spatula to scrape the sticky dough into the prepared baking pan. Grease your hands or spatula with nonstick spray or slightly wet your hands to help spread and press the dough evenly, smoothing the surface as you go.
- Prepare Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the surface of the blondie batter, then gently pat it down with your hands to help it adhere.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without any wet batter sticking to it.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into 16 servings. Enjoy the chewy, cinnamon-spiced treat with a glass of milk or your favorite beverage.
Notes
- For easier spreading, nonstick spray or slightly wet hands work well with this sticky dough.
- Do not overmix the batter once flour is added to ensure tender blondies.
- Use dark brown sugar for a richer molasses flavor, or light brown sugar for a milder sweetness.
- The cinnamon sugar topping adds a delightful crunch and aromatic finish to the blondies.
- Let the blondies cool completely before cutting for clean slices.
