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
Packed or unpacked brown sugar?
packed!
I made these as one of our Thanksgiving desserts this year and they were delicious! So buttery! They will definitely get put into the regular dessert rotation. Thanks for this yummy recipe.
These are SO easy and SO delicious. I was able to make these with pretty standard ingredients I had at home and they were a huge hit! To quote a friend "these are absolute fire." Can't wait to make them again!
Could you make this gluten free? And if so, what would you sub with what? Thank you
you could use a gluten free flour substitute!! Bob's Red Mill has a great one!
My daughter loves anything snickerdoodle and would love to bake these. She has had to go dairy free because her breastfed baby is allergic. Could you substitute coconut oil for the butter? Or recommend a different snickerdoodle flavored recipe? Thanks!
havent tried it with coconut oil but worth a try!! or a dairy free butter substitute would work!
I’m a new convert to your food. The basil vinaigrette IS life changing. Yesterday I made these brownies, but even after cooking for 45 minutes at 350 in a glass pan they were kind of raw in the middle. My batter wasn’t stiff, as you mentioned (but so tasty) and I’m wondering if I needed more flour. Do you know what the weight is for the flour? In baking that works better for me. Thanks!
glass isnt the best vessel for baking as it doesnt conduct heat as well!!
Make a second batch - you’re going to want them!
Oh my! So good!! Perfectly chewy with a little crispness from the cinnamon sugar on top. I added chocolate chips to half to experiment... I could go either way. They were fun but I would be equally happy without them. Thought it would also be fun to sub the cinnamon for pumpkin pie spice just cuz I’m obsessed with pumpkin. Thanks Gaby!!
I don't have a stand mixer. Can I just use a spoon or hand mixer?
absolutely! a whisk is great
We made these this weekend and omg they’re so delicious! My husband renamed them spookadoodles for Halloween and my 9 year said they were frightening delicious Also, they are gone already ♀️❤️
Girl-- TWO HOURS! I had one lick of the batter and I am dying!
bahahahaha I feel you!
Absolutely delicious with the perfect amount of cinnamon and sugar. Definitely adding to my cookie rotation !
Super easy to throw together! Decided to half the recipe and baked it in a 8x4 loaf pan. Bake time was 35 minutes. Loved the cinnamon sugar crust! The middle sunk in while the edges remained thick but still super tasty!
These are always a hit! They’re easy and delicious which makes them a go to for me. I have made them multiple times and for various groups and they are always gone by the end of the night! Making them tonight to please the fam during our quarantine and I know they will brighten the evening!
Triple yummers Gaby we loved these to the last crumb! Ellen