Snickerdoodle Blondies

These Snickerdoodle Blondies pack chewy brown sugar bars under a crackly cinnamon sugar top, one bowl, no mixer, no chilling.

Course Dessert

Cuisine American

Keyword Snickerdoodle Blondies

Prep Time 10

Cook Time 22

Servings servings

Calories 221kcal

Preheat oven to 350°F and line an 8×8 baking dish with parchment paper (leaving the edge of the paper sticking up on either side.)
In a medium bowl, combine the melted butter and brown sugar.
1/3 cup unsalted butter, 1 cup light brown sugar
Stir in the egg and vanilla extract.
1 large egg, 1 teaspoon vanilla extract
Add in the flour and a pinch of salt and stir to combine.
1 cup all-purpose flour, pinch salt
Pour into the baking dish and spread it out evenly.
In a small bowl, combine the sugar and cinnamon. Sprinkle all over the top of the batter.
5 teaspoons granulated sugar, 1 teaspoon ground cinnamon
Bake for 22 minutes or until the toothpick trick comes out clean.
Let cool completely on a wire rack. Slice and serve.

Using parchment paper in your baking dish makes removal and cleanup a breeze.
Stir the batter just until the dry ingredients are incorporated to keep the blondies chewy.
Let the blondies cool in the pan to help them set properly before slicing.
For even bars, use a sharp knife and clean it between slices.
Experiment with baking times slightly for a gooier or firmer texture, depending on your preference.
Serving these with a scoop of vanilla ice cream on top makes for an irresistible dessert.