Brown Butter Snickerdoodle Blondies
If you’ve ever thought to yourself, hm, these chocolate chip cookies would be even better without the chocolate, well, have you met the blondie? Better yet, have you met these brown butter snickerdoodle blondies? They have all the caramelly, toasty, brown-sugar sweet notes you’re craving, plus a generous dusting of cinnamon sugar for a crackling top and cozy flavor. (Oh, and they’re ready in 45 minutes.)
You’ve never browned butter before? Don’t sweat it. All you need is butter, a skillet or pan and a watchful eye—it can burn quickly if you’re not careful. If you have it, a light-colored skillet or saucepan will allow you to better monitor the butter as its color changes. As the butter melts, it will sputter and foam as the milk solids sink to the bottom and transform from white to golden brown. Voilà, liquid gold. Just make sure to scrape the pan so all those toasty bits end up in your blondie.
1 stick unsalted butter
1 cup light brown sugar
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 large egg
1 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1. Preheat the oven to 350°F. Spray an 8-by-8-inch baking pan with nonstick spray.
2. In a small saucepan or skillet, melt the butter over medium heat, swirling and stirring with a silicone spatula until the milk solids are browned and it smells nutty, 5 to 10 minutes. Transfer to a medium bowl and cool slightly, about 5 minutes. Add the sugar, vanilla extract and salt, and whisk to combine. Add the egg and whisk until fully combined. Stir in the flour.
3. Transfer the batter to the prepared pan, using a silicone spatula to coax it into the corners and smooth the top (it’s thick). In a small bowl, combine the granulated sugar and cinnamon; sprinkle on top of the blondies. Transfer to the oven and bake until golden-brown and just set, 20 to 25 minutes. Cool in the pan before slicing and serving. The blondies will keep in an airtight container for about 5 days.