Snickerdoodle Blondie Brownies

There are some things in life that just rock your world and these Snickerdoodle Blondie Brownies are one of them!

Snickerdoodle Blondie Brownies from (@whatsgabycookin)

Here’s the scoop. I’m not even exaggerating when I tell you that my husband told me these Snickerdoodle Blondie Brownies are the best thing to ever come out of the kitchen! And he’s had every single recipe I’ve ever posted on WGC and more! Add to that the fact that Matt, my bff and photographer (who doesn’t even like sweets) couldn’t stop eating these when we were on set and asked for them to be removed from his eyesight because he couldn’t control himself. How’s that for a few recommendations?

Snickerdoodle Blondie Brownies from (@whatsgabycookin)

Snickerdoodle Blondie Brownies are easy. There are very few ingredients and/or tools needed to whip these bad boys up but that’s the trick! Keeping the ingredients minimal but using exceptional ingredients like McCormick Ground Cinnamon, really good quality butter and McCormick Pure Vanilla Extract make for the perfect treat. BTW – in case you didn’t already know, McCormick cinnamon is harvested in the forests of Southeast Asia where cinnamon trees mature up to 15 years to reach their peak flavor. You can learn more about what to look for in a quality cinnamon here.   

Snickerdoodle Blondie Brownies from (@whatsgabycookin)

But back to the Blondies…all the flavors get together and shine bright like a diamond (thank you Rihanna) The cinnamon sugar topping on top doesn’t hurt either. So for all your upcoming holiday parties, cookie exchanges, dessert parties, etc, you’ll need to make these. In fact make a double batch just to be safe. BUT – if you are doubling the recipe – make sure you bake them off in 2 batches. You need the 9×9 baking dish to optimal results!

Snickerdoodle Blondie Brownies from (@whatsgabycookin)

Snickerdoodle Blondie Brownies

Yield: Makes 16

Snickerdoodle Blondie Brownies


  • 1 cup butter, melted
  • 2 cup light brown sugar
  • 4 teaspoons McCormick Pure Vanilla Extract
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon McCormick Ground Cinnamon
  • ¼ teaspoon of baking soda
  • Topping
  • ¼ cup white sugar
  • 1 ½ teaspoons McCormick Ground Cinnamon


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.

Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking

** This post is brought to you by McCormick. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Made these last night. Amazing and so simple. My family loved them so much. I put this recipe in my cook book bc I will be making these forever. Thank you so much for the recipe

  2. Made these on Friday night! SO DELICIOUS. I only have an 8×8 pan so these took 45 min in my oven. I also didn’t use ALL of the topping. It seemed like a lot so I stopped when I had sprinkled about half of the topping and zoomed it into the oven. Hardest part about this recipe is waiting TWO HOURS (?!?!?!) before cutting into it. Confession: I cut a corner off after 15 minutes. It was so delicious.

    1. This is so helpful, I’m baking these right now and am using an 8×8 and wasn’t sure how long they’d need to bake. Thanks! 🙂

  3. Hi Gaby! Just a question, is the cup of butter measured out solid then melted or is it a cup of melted butter….. is that a stupid question haha?

  4. Gaby, spray the pan and then line with parchment paper? Wouldn’t it still stick to the parchment?

  5. Just a side note: No need to waste the cooking spray if using parchment. I cook with a parchment lining often no issues with sticking (:

  6. These were amazing! I have made these twice.. I loved the second batch’s batter more (haven’t tried the finished product.. still baking)! I added only about 3/4 of the sugar topping, and a 1/4 teaspoon of salt to the batter!

    They’re in the oven now and I am a little nervous because I ran out of parchment paper and just used aluminum foil!

    Thank you so much for this simple and delicious recipe.. really! They’re a hit with my family.


  7. Hi Gaby- just want to make sure I’m using the right amount of cinnamon. In the brownies, it calls for 1/2 teaspoonS. With the S at the end, I wonder if you meant 1 1/2 teaspoons or is it just 1/2 teaspoon? Also, should you sprinkle the entire topping of cinnamon/sugar? It felt like a lot when I made them the first time.

    Thank you,

  8. I made these and they turned out a bit cakier than I expected. Still great, just more like coffee cake! Any suggestions for what I may have done wrong??

  9. I’ve made these 3 times now! The first time they were beyond delicious!! The next 2 times, it came out more like a coffee cake…I’m SO not a baker. So…any clue from anyone what I’m doing wrong? Thanks in advance!

Leave a Reply

Your email address will not be published. Required fields are marked *