Cinnamon Swirl Snickerdoodle Blondies
These blondies blend classic snickerdoodle flavors of cinnamon sugar with a rich, chewy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 1/2 cup brown sugar adds sweetness and moisture
- 4 tablespoons salted butter, at room temperature provides richness and flavor
- 1 1/2 sticks (3/4 cup) salted butter gives a rich texture
- 1/4 cup apple butter or maple syrup adds moisture and sweetness
- 1 cup brown sugar provides sweetness and a bit of chew
- 1 large egg binds the ingredients
- 2 teaspoons vanilla extract enhances flavor
- 2 1/3 cups all-purpose flour structure and body
- 1 teaspoon baking powder helps with leavening
- 2 teaspoons cinnamon adds warm spice
- 1/4 teaspoon nutmeg warm spice note
- 1 teaspoon kosher salt balances sweetness
- 1/2 cup semi-sweet chocolate chips adds richness
- 1/4 cup cinnamon sugar for topping and added flavor
Instructions
Preparation
- Preheat your oven and prepare your 9x13-inch baking pan by greasing it or lining it with parchment paper.
- In a mixing bowl, combine the 1/2 cup of brown sugar and 4 tablespoons of room-temperature salted butter. Mix until smooth.
- Add 1 1/2 sticks (3/4 cup) of salted butter to the mixture and blend until creamy and slightly fluffy.
- Pour in the 1/4 cup of apple butter or maple syrup, and 1 cup of brown sugar. Mix until smooth and thickened.
- Crack in 1 large egg and stir in 2 teaspoons of vanilla extract until fully integrated.
- In a separate bowl, whisk together 2 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1 teaspoon of kosher salt.
- Gradually incorporate the dry ingredients into the wet ingredients, folding gently until just combined.
- Gently fold in the 1/2 cup of semi-sweet chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Sprinkle the 1/4 cup of cinnamon sugar over the top of the batter.
- Bake in the preheated oven until the edges are golden brown and a toothpick comes out clean.
Notes
Store in an airtight container for up to three days or refrigerate for about a week. Can be frozen for up to three months.