Brown Butter Salted Caramel Snickerdoodle Blondies

By Maria Lichty

Published on December 06, 2023

View RecipePin Recipe4.5710

If you like my brown butter salted caramel snickerdoodles, the best cookies on the planet, you will LOVE these blondies! I decided it was time to make a bar version of my all-time favorite cookie recipe. And let me tell you, these snickerdoodle blondies are outstanding. Maybe one of my top 10 desserts EVER! Yeah, they are that good!

The blondies have a nutty brown butter flavor, a gooey salted caramel center, and a sweet cinnamon sugar topping. Oh, and they get sprinkled with flaky sea salt to enhance all of the flavors. They are soft, chewy, gooey…everything you want in a blondie!

These blondies are the perfect dessert for the holidays or any day! I love bar treats because they are so easy to make! You can also cut into squares and serve with a scoop of vanilla ice cream and a drizzle of salted caramel sauce if you are feeling extra!

If you are a snickerdoodle fan, you will LOVE these snickerdoodle blondies!

Ingredients

• Butter– unsalted butter, cut into tablespoon pieces so it is easier to brown.
• Brown sugar– always pack brown sugar when measuring.
• Eggs– use large eggs.
• Vanilla extract– use pure vanilla extract, yes a whole tablespoon!
• Flour– use all-purpose flour. Fluff, spoon, and level when measuring.
• Baking powder– make sure it is fresh!
• Cinnamon– a must for snickerdoodles!
• Salt– use kosher salt.
• Salted caramel sauce– you can use my homemade salted caramel sauce or store bought. I like Trader Joe’s.
• Flaky sea salt– for sprinkling on top!
• Cinnamon and sugar mixture– for sprinkling on top of the blondies.

How to Make Snickerdoodle Blondies

• Preheat oven to 325 degrees F. Spray a 9×9″ metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the blondies out of the pan after baking. Set the pan aside.
• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 10 minutes.

• Add the brown sugar to the brown butter and stir with a wooden spoon or spatula until smooth. The mixture will be thick. Add the eggs and vanilla. Stir until combined.

• Add the flour, baking powder, cinnamon, and salt. Stir until just combined, don’t over mix.

• Press half of the blondie dough evenly into the prepared pan.

• Spread the salted caramel sauce over the batter. If your caramel is cold you can warm it up for 10 to 15 seconds in the microwave, but you want it to slightly thick and not too runny. Also, you don’t want the caramel hot when you pour it over the dough. I find ⅓ cup to be the perfect amount. You can go up to ½ cup but no more or the caramel will bubble up.
• Cover evenly with the remaining dough.

• In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture on top of the blondies.

• Bake for 30 to 40 minutes or until blondies are golden brown and mostly set. Mine always take about 37 minutes but check early to be safe. They will continue to set up as they cool.
• Remove from the oven and sprinkle with flaky sea salt. Let the bars cool completely before cutting into squares and serving.

Variations

• I think the blondies are PERFECT, but if you wanted to make regular brown butter snickerdoodle blondies, you could leave out the caramel center and they would still be very tasty.
• If you aren’t doing the caramel, you could stir in white chocolate chips or cinnamon chips.
• Check them a little early, they might bake a little faster without the caramel.

How to Store & Freeze

• Store cooled bars in an airtight container on the counter for up to 4 days.
• Freeze cooled bars in a freezer bag or container for up to 2 months. Thaw before enjoying!

More Blondie Recipes

• One Bowl Blondies
• Salted Caramel Butterscotch Blondies
• Marshmallow Toffee Blondies
• Brown Butter Ginger Molasses Blondies
• Cadbury Egg Blondies

More Snickerdoodle Recipes

• Classic Snickerdoodles
• Brown Butter Salted Caramel Snickerdoodles
• Pumpkin Snickerdoodles
• Chocolate Snickerdoodles
• Brown Butter Biscoff Snickerdoodles

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Desserts

Brown Butter Salted Caramel Snickerdoodle Blondies

Brown butter snickerdoodle blondies with a salted caramel center, a sweet cinnamon sugar topping, and a sprinkling of flaky sea salt. The blondies are soft, chewy, gooey, and SO delicious!

4.57 from 57 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Total Time 50 minutes mins

Cuisine American

Servings 16

Cook ModePrevent your screen from going dark

Ingredients

  

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For the blondies:

• 1 cup unsalted butter, cut into tablespoon pieces
• 2 cups brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/3 cup salted caramel sauce*
• Flaky sea salt, for sprinkling on top

For the topping:

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

• Preheat oven to 325 degrees F. Spray a 9×9″ metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the blondies out of the pan after baking. Set the pan aside.
• Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 10 minutes.
• Add the brown sugar to the brown butter and stir with a wooden spoon or spatula until smooth. The mixture will be thick. Add the eggs and vanilla. Stir until combined.
• Add the flour, baking powder, cinnamon, and salt. Stir until just combined, don’t over mix.
• Press half of the blondie dough evenly into the prepared pan. Spread the salted caramel sauce over the batter. Cover evenly with the remaining dough.
• In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture on top of the blondies.
• Bake for 30 to 40 minutes or until blondies are golden brown and mostly set. Mine always take about 37 minutes but check early to be safe. They will continue to set up as they cool.
• Remove from the oven and sprinkle with flaky sea salt. Let the bars cool completely before cutting into squares and serving.

Notes

You can use my homemade salted caramel sauce or store bought. I like Trader Joe’s. 

Nutrition

Calories: 290kcal, Carbohydrates: 43g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 106mg, Potassium: 95mg, Fiber: 1g, Sugar: 31g, Vitamin A: 389IU, Vitamin C: 0.03mg, Calcium: 47mg, Iron: 1mg

Keywords brown butter, cinnamon, salted caramel sauce

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