There are some things in life that just rock your world and these Snickerdoodle Blondie Brownies are one of them! Everyone knows and loves the Slutty Brownies, and I wanted to create a new twist on the brownie, enter- Snickerdoodle blondie brownies!!
Table of Contents
Why I Love This Recipe
Here’s the scoop. Something that combines Brownies and Snickerdoodle Cookies cannot go wrong. 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. Since thickness affects the gooeyness, baking time and texture, this is generally good advice for brownies and blondies of all kinds.
Ingredients & Substitutions
- Butter
- Light Brown Sugar
- Pure Vanilla Extract
- Eggs
- All Purpose Flour
- Baking Powder
- Ground Cinnamon
- Baking Soda
- White Sugar
*For a full list of ingredients and instructions please see recipe card below.
How to Make Snickerdoodle Blondie Brownies
Step 1: 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.
Step 2: Add the vanilla and eggs, making sure to scrape down the sides of the bowl, and mix until fully incorporated.
Step 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.
Step 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.
Step 5: 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.
How to Store Snickerdoodle Blondie Brownies
You can store these at room temperature for a few days. Or, you can store them in the fridge in an airtight container, or the pan itself covered with foil.
How to Freeze Snickerdoodle Blondie Brownies
You can freeze these for about 3 months in freezer bags or an airtight box. You can then just warm as much as you need, or thaw it over a few hours.
Tips & Tricks
Don't Forget: Use a 9x9 pan. Don't try and do it in a 9x13 or an 8x8... it won't be the same. Trust me - there's a reason I developed it this way! And a glass or ceramic baking dish doesn't retain heat the same way a metal baking dish does... so use a metal baking dish! And 8x8 (while it's the same shape is only 64 square inches and a 9x9 is 81 inches. So that will WILDLY affect baking time.
FAQs
What's the difference between blondie brownies and a brownie?
Blondies resemble that of a traditional brownie, but instead of using cocoa powder and white sugar, you use vanilla and brown sugar. Blondies are made from flour, brown sugar, butter, eggs, baking powder, baking soda and vanilla. Some may contain walnuts or pecans but I also go for chocolate chips of some sort!
Can I add nuts to this?
Yes, you can add nuts, chocolate chips, or other mix-ins that you would like. Add them in to the batter once you've mixed in everything else and right before pouring into the pan. Alternatively, if you prefer, you can top the blondies with the nuts.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
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.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Marian Cooper Cairns / Recipe from What’s Gaby Cooking
Gaby- the first time I made these they were perfect even though I didn't have the right pan. The second time I bought a 9x9 pan and they came out super gooey even after I cooked longer. Just made them again in the Same pan as first time (9x13) and they're gooey again. What am I doing wrong!? I don't usually have a baking fail twice! 🙁
are you using a different kind of butter than the first time?
Haha! Same here! The first time I made them they turned out PERFECT! I made them several times since then and they basically are raw inside, like runny! I changed butters, baked them longer, nothing helps! I have no idea what I am doing wrong.
Do you let the melted butter sit with the sugar until the sugar is completely dissolved? My batter is also not stiff at all although I already added a little more flour. It drives me nuts that I can’t reproduce them from the first time I made them!
The batter should be thick before you bake it for sure
I am currently baking these right now after I saw your instagram story! I hope mine don't come out Cakey like other peoples did. I did not have parchment paper so I just used the cooking spray and am hoping for the best. Can't wait to try them!!!!
keep me posted
For more years than I want to admit I used imitation extracts cuz that's what mom used. Fortunately I was able to share many of her favorite recipes made with the real deal making her happy happy!! She did freak out when she found vanilla bean caviar in her favorite pound cake, caught her trying to pick them out!!
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!
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??
they should be more dense than cake-y. Did you bake them longer than the directions stated?
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,
Katie
it's just 1/2 teaspoon!! and yes, you use the entire topping
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.
🙂
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 (:
How could I make this in a 9x13 pan please? Thanks!
you'll want to times the recipes by 1.5
Thank you! I'll do it 🙂
Gaby, spray the pan and then line with parchment paper? Wouldn't it still stick to the parchment?
nope!! nothing sticks to parchment 🙂
Do these freeze well and how long can they stay in the refrigerator fresh?
yes they do! and I keep them in for weeks!
Is it okay to bake this in a 9x13 pan instead?
it will change the baking time and they'll be super thin!!
Literally crack- so good. My boyfriend and I are about to inhale a whole pan.
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?
it will be the same either way!! its 2 sticks of butter
Great! Thank you so much
Is it basically 200 gr of butter, melted? Thanks!
it's 8 oz of butter - then melt is and you're golden!!
Hi Gaby- do you recommend a glass or metal dish to bake these in?
sure do!! http://www.amazon.com/gp/product/B00M2VGZ40/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00M2VGZ40&linkCode=as2&tag=whasgabcoo-20&linkId=D6FAUW6S6HAA4RR3