brown butter cinnamon blondies

This is the second brown butter blondie recipe on Bigelow Street Bites, so you can tell I am mildly obsessed with the brown butter flavor. It is nutty, salty, fragrant, and oh-so-delicious when combined with cinnamon and sugar. These blondies taste very much like snickerdoodle cookies (a childhood favorite of mine). Enjoy on their own or with a big glass of milk.

  • Butter (2/3 cup)

  • All-purpose flour (1 and 1/2 cups)

  • Baking powder (1 teaspoon)

  • Sea salt (1 teaspoon plus 1/4 teaspoon)

  • White sugar (1/2 cup plus 2 teaspoons)

  • Brown sugar (1 cup)

  • Eggs (2 whole)

  • Vanilla extract (1 and 1/2 teaspoons)

  • Ground cinnamon (2 teaspoons)

  1. Preheat oven to 325 degrees.

  2. Line an 8x8 (or similarly sized) baking dish with parchment paper and spray with non-stick cooking spray to ensure that the bars do not stick after baking. Set aside.

  3. In a medium saucepan, melt the butter over low heat until nutty and golden brown. As the butter cooks, it will froth and deepen in color. Be careful not to burn. Remove from heat to cool.

  4. In a medium-sized mixing bowl, combine flour, baking powder, salt, white and brown sugars. Using a whisk or wooden spoon, ensure all dry ingredients are evenly mixed.

  5. Add the cool brown butter, eggs, and vanilla extract. Combine batter using a wooden spoon until even and smooth.

  6. Transfer the batter to the baking dish. Using a spatula, ensure top is even. Sprinkl with 2 teaspoons of white sugar, 2 teaspoons of cinnamon and 1/4 teaspoon of salt.

  7. Bake for 40 minutes. Remove from oven and set aside to cool. Serve warm or at room temperature.