Brown Butter Snickerdoodle Blondies
Description
I’ve held onto a few versions of snickerdoodles in a pan, but this one won for trying first, and oh my goodness it’s THE one! Borrowed from ‘Easy Everyday’, by Jessica Merchant, these are quick, they have the perfect chew, and they definitely satisfy that cinnamon-sugar snickerdoodle craving – enjoy!
Ingredients
1 c. (227 g) butter
2 c. (250 g) flour AND 2 t. cinnamon
1/2 t. EACH baking soda, kosher salt AND cream of tartar
1 1/2 c. (300 g) brown sugar
2 eggs, lightly beaten
1 T. vanilla
Topping – 1/4 c. (50 g) sugar AND 2 t. cinnamon
Instructions
Brown the butter – melt the butter in a heavy saucepan over medium heat. Allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes. Stir it, making sure to scrape up the brown bits, and as soon as the butter takes on a nutty smell and color, turn the heat off, and leave this to cool for about 15 minutes. Measure and prep the remaining ingredients while you wait.
Preheat the oven to 350, lightly butter a 9 x 13 pan, line it with parchment so that there are overhanging ‘handles’ along the long edges and set this aside.
Whisk together the flour, cinnamon, baking soda, salt and cream of tartar in a medium bowl and set aside. Measure the brown sugar into a large bowl and scrape all of the cooled browned butter into it. Whisk well for a minute or 2 until the sugar has dissolved a bit and the mix is smooth, then whisk in the eggs, one at a time, followed by the vanilla.
Add in all of the dry ingredients and use a sturdy spatula to combine. Scrape and press the dough evenly into your prepared pan, then whisk together the 2 topping ingredients and sprinkle over the entire surface.
Bake for 15 to 20 minutes until the top and edges are golden and the center is set. Leave the pan alone until the blondies have cooled completely, before carefully lifting them out to a cutting board to slice into perfect squares,
