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
hi gaby! making these for a company bake off and wanted to check - salted or unsalted butter?
unsalted!
Hi Gaby! I ran out of light brown sugar and only have the dark one, does it work?
totally
One more question, do you absolutely have to use a wooden spoon?
no - you dont!
I would like to make these for thanksgiving dessert. Is it ok to make these in a 9x13 baking pan?
that will change a few things - if you keep the recipe the same it will make them super thin. If you double the recipe then the middle won't bake properly because there is so much batter. I know it's annoying but I'd use the 9x9 and make 2 batches so the consistency is the best it can possibly be!
If I only have 8x8 pan how long should I cook? Thanks! Every recipe I’ve ever made from you is amazing!
you'll need to add about 10 minutes because they will be thicker
I usually don't have a sweet tooth...but I made a batch of these this week and I'm pretty sure I've eaten 2 a day. A fun and easy recipe to whip up and a total crowd pleaser, Cannot wait to make again!!
Making these right now! I have loved every recipe I've ever made of yours! Thanks for being a consistent go to for my baking and cooking needs!
Hi Gaby! Was wondering if you thought I could make these, let them cool, and then slice down the middle and put a layer of ice cream in between? Thanks!
YES!! yummmm
Could I add some chocolate chips ?
of course!! always encouraged
These are honestly some of the best brownies I've ever had. I made them for Christmas Eve and Day and my family ate them by the handful. I'm always making them. I call the crack brownies because they're so irresistible.
yay!! xoxo
Confession - I cut a corner out 45 minutes into the setting/cooling time. I'm worried that they didn't cook through - the centre is still a bit gooey. Will it harden after the 2 hour cooling time or did I not cook it for long enough? Can you ever re-bake a dish after it's cooled or is the recipe ruined?
you'll be good!!! just let it firm up
This is a great treat that I've just made for a summer picnic with old friends. They're going to love them - as long as I resist eating them before I get there! Thanks for the fab recipe!
I want to make these!!! You specify Ground Cinnamon. Is that something special. All my cinnamon is ground unless it's a stick. Thanks!!
nope- just regular cinnamon
do you think you could use browned butter in these? would it be the same amount?
yes and yes!
Hello: I made these today, and followed the directions closely. I bake a lot of cookies and realize that this dough is basically chocolate chip cookie dough, with cinnamon. I baked them for 30 minutes and they were perfectly runny. Baked for a total of 40 minutes and they are still very doughy and semi-liquid, even after they sat outside in a cool location. If I cooked them more, the corners and top would be overbooked . . I saw that starting to happen at 40 minutes. It appears that this happens to other cooks. I wonder if the temperature needs to be adjusted, or whether the 9 x 13 pan is really the way to go. My oven is new and well-calibrated. Thoughts? I like the basic recipe, just wish that they would cook evenly.