There are some things in life that just rock your world and these Snickerdoodle Blondie Brownies are one of them!
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 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 Ground Cinnamon, really good quality butter and Pure Vanilla Extract make for the perfect treat.
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
Ingredients
- 1 cup butter melted
- 2 cup light brown sugar
- 4 teaspoons Pure Vanilla Extract
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon of 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.
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
Why are mine so dry
Sad,
did you make any adjustments?
I made in 7×13 pan and they came out perfect!! I also only had dark brown sugar on hand and they were amazing. Thanks Gaby!
Hi! Are you supposed to use salted or unsalted butter? Thanks!
unsalted
These taste good but the texture turned out more like a cake/loaf and less of a brownie. Did I over-mix? Hmm.
I have made these before and LOVED them! Can you make the batter ahead of time and freeze do you think, like with cookies? Thanks!
yes for sure – just thaw before baking
I have made these twice now and they taste great but they tend to puff up on the sides and sink in the middle when I take them out of the oven. Any advice on what I could do differently. I follow the recipe to the T.
what kind of baking vessel are you using?
Mine too. I’m at 3500 ft and wonder about altitude with this recipe. Metal pan.
Just had my holiday party and everyone was obsessed w these. thanks for another hit Gaby!
Honestly only Thing to say is game. Changer.
This recipe is sooooo easy and insanely good. Always a hit at any party!
Hi Gaby – excited to try this recipe! Clarifying Q: in the video you posted on IG you used salt, but I don’t see it in this recipe. I saw below you noted unsalted butter. Is this an optional ingredient or is there a measurement I can follow. Thank you & happy holidays!
optional!! add 1/2 teaspoon if you want
Every time I make these (which is more than I’d like to admit!) the middle ‘sinks’ while they cool. Any tips on preventing that?
are you baking in a glass or metal pan?
Delicious – and made the house smell divine while baking.
These are great! Mine were perfect after 30 minutes in a 9×9 pan. My one gripe is that they need salt! Baking always requires salt and with this much sugar in the recipe, it’s absolutely necessary. I’ll add 1/2 teaspoon next time.
These sound divine!! I would like to make these but have some questions. I would like to make these gluten free for a niece with gluten sensitivity and wonder if that would change anything else in the recipe besides the gluten free flour? I would definitely appreciate any tips you could give. Thank you.
I’ve made these gluten free (1-1 flour ratio) multiple times and they are always delicious. I add twice as much cinnamon for the topping! Can these be frozen or refrigerated after baking? Thanks
Outrageous. Highly recommend – do not overbake and the texture is perfection.
Seriously easy to make and even better than snickerdoodle cookies.
Very easy to make… My sugar cinnamon topping didn’t melt so it felt gritty. And salt!! I’ll add that next time with maybe 1/4 less sugar and more cinnamon!
the topping should not melt – it should be like a dusting of sugar on top