Snickerdoodle Blondies
Ingredients
- Unsalted butter – ½ cup 115 g, melted
- Light brown sugar – 1 cup 200 g, packed
- Egg – 1 large
- Egg yolk – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 1½ cups 190 g
- Baking powder – 1 teaspoon
- Salt – ½ teaspoon
- Ground cinnamon – 1 teaspoon
- For the cinnamon sugar topping
- Granulated sugar – 3 tablespoons
- Ground cinnamon – 1 tablespoon
Instructions
- Preheat oven to 175°C (350°F) and line an 8×8-inch pan with parchment paper, leaving overhang
- Whisk melted butter and brown sugar together until smooth and glossy
- Add egg, egg yolk, and vanilla extract and whisk until fully combined
- Stir in flour, baking powder, salt, and cinnamon just until combined, avoiding overmixing
- Spread the batter evenly into the prepared pan
- Mix granulated sugar and cinnamon together in a small bowl
- Sprinkle cinnamon sugar evenly over the batter
- Use a knife to gently swirl the topping into the batter with a few light strokes
- Bake for 25–28 minutes until edges are set and the center shows a few moist crumbs
- Cool in the pan for 15 minutes, then lift out using parchment and cool completely
- Slice into squares and serve
Notes
Do not overbake; the center should be slightly soft for chewy blondies
Swirl the cinnamon sugar lightly to keep a marbled look
Let blondies cool fully before cutting for clean slices
Store airtight at room temperature for up to 3 days
Warm briefly before serving for best texture
Swirl the cinnamon sugar lightly to keep a marbled look
Let blondies cool fully before cutting for clean slices
Store airtight at room temperature for up to 3 days
Warm briefly before serving for best texture