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
Um, can I eat the whole pan please!!!!!!!!! These sound downright sinful!!!
Oh yum! These are making water! 🙂
Rachael xx.
I totally need to try these!!
WOW. I love that these come with the added *Thomas Approval Badge! They look amazing!
Love all of that cinnamon!
These are right up my alley!
I’ve never heard of combinging snickerdoodle with blondies with brownies, but I want to now!
Kari
These look absolutely incredible. I CAN’T WAIT to make them this weekend!!!
The only word I can think of is PERFECTION!!!
Just checking – the brown sugar is packed, right?
yes!
Omg, this is like the best combo ever!!
In dire times, is a 9×9 casserole dish ok? Ceramic?
yes!!
Looks delicious! What’s the best way to store them?
refrigerate and cover!!
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
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.
the waiting is the WORST!! 🙂 so glad you guys enjoyed them! XX
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! 🙂
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
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!!
Literally crack- so good. My boyfriend and I are about to inhale a whole pan.
Is it okay to bake this in a 9×13 pan instead?
it will change the baking time and they’ll be super thin!!
Do these freeze well and how long can they stay in the refrigerator fresh?
yes they do! and I keep them in for weeks!
Gaby, spray the pan and then line with parchment paper? Wouldn’t it still stick to the parchment?
nope!! nothing sticks to parchment 🙂
How could I make this in a 9×13 pan please? Thanks!
you’ll want to times the recipes by 1.5
Thank you! I’ll do it 🙂
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 (:
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.
🙂
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
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?
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!
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 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
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 9×9 pan and they came out super gooey even after I cooked longer. Just made them again in the Same pan as first time (9×13) 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
Can I add some nuts or toffee bits to it?
totally
why don’t i ever get to be your recipe taster??!! 😉
Unsalted butter or salted butter??
unsalted – always!
I have a weakness for snickerdoodles, so these are calling my name!
I just made these last night and brought them into work today. They were devoured! Everyone was begging me to make them again for tomorrow 🙂 They were a hit and I turned more people on to your website to get the recipe. Thank you so much Gaby!
THANKS SUSAN!! XOXO
Haha, the fact that you just quoted Rhianna makes me love them more!
I can’t even- I have to make these this weekend!!!
I wouldn’t be able to control myself around these either!
I literally could eat the entire tray!
I need these. In my mouth. Like, NOW. They look seriously incredible!!
Made these yesterday for a bbq and they were a hit! Definitely best to let them “set” for 2 hours as you mentioned before you cut and serve them. Super delish..
Ohhheeemmgeee! Made these last night and my husband told me I had to hide them they are soooooo good! Thanks for the recipe!
SAME! I’m not allowed to be left alone with these
is it supposed to be jiggly when it comes out of the oven with a hard surface?
it shouldn’t be too jiggly – but it does need to set for 2 hours before cutting so it will tighten up!
Doubled the butter on accident with this recipe last week…eek! Trying again today for Thanksgiving 😀
yay!!!
Hi Gaby! I baked these but they ended up dry and crumbly. Any advice?
Hey Andrea! That shouldn’t happen – weird!! Did you make any adjustments or bake in a different vessel?
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.
do you think you could use browned butter in these? would it be the same amount?
yes and yes!