Brown Butter Snickerdoodle Blondies

Written by on in Brownies and Bars

I am amazed it took me this long to post something with brown butter. For those of you who don’t know, brown butter is what you get when you cook your butter long enough to caramelize the milk solids. The first time you make it, the process goes something like this:

  1. Okay, butter is melting. So far so good.
  2. How long am I supposed to let this cook for?
  3. Why is my butter foamy?
  4. The foam has gone down, but the butter looks kind of green. Why is my butter turning green?!
  5. And now it’s starting to foam again?! What the $%&# is going on?
  6. Oooooooh, this is starting to smell really good. And it’s turning brown! I am a brown butter badass!
  7. Aaaaaaaaand I burnt it.
  • First Foam
  • Wait for it
  • Second foam=almost there
  • Brown Butter!!!!

Once you get the hang of it, browned butter is super easy, takes only a few minutes to make, and the extra step is almost always worth it. Brown butter has a distinctly nutty flavor that adds incredible depth to cookies, cakes, and, most importantly, these blondies.

  • Toasted Flour
  • Mixed with Butter
  • Warm Batter Ready For Pan!

I went the extra mile with this recipe and toasted my flour as well in order to really bring out the nutty flavor. Why not just use nuts you ask? Because eventually these will be brought to work and people have nut allergies.

Oh, and I didn’t want to.

If nothing else, this is a really good blondie base: cookie flavor with brownie texture. Add whatever mix ins you want and go to town!

  • Before Bake
  • After Bake
  • Baked and Delicious!

Adapted from an adaptation found on The Gunny Sack

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Ingredients

  • 1 1/3 cups unsalted butter

  • 3 cups all purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 2 cups dark brown sugar

  • 1 cup sugar

  • 4 eggs

  • 4 tsp vanilla

  • 1/4 cup sugar

  • 2 tsp ground cinnamon

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Directions

  • Preheat oven to 325 degrees F.
  • Melt butter in a pan over medium-low heat. Continue heating, stirring often, until the butter browns on the bottom of the pan. Remove from heat and pour the brown butter, scraping the pan to get all of the brown bits, into a large bowl. Allow to cool while getting the rest of the ingredients together.
  • Place flour in a large skillet. Cook over medium-high heat, whisking constantly, until flour turns a light golden brown (approximately 5 minutes)
  • Sift together toasted flour, baking powder, and salt into small bowl.
  • Pour the flour mixture, brown sugar, and 1 cup of granulated sugar into the bowl of brown butter and mix to combine.
  • Add the eggs and vanilla. Mix well.
  • Spread the batter into a greased 9×13 baking pan.
  • Mix 1/4 cup of granulated sugar and cinnamon together. Sprinkle evenly over the batter.
  • Bake for 35-40 minutes
  • Cool the bars in the pan before cutting into squares.