These brown butter salted caramel snickerdoodle blondies are just ridiculous.
A friend described these blondies as “brown sugar fudge bars” and they’re not wrong.
They’re basically just brown sugar and butter with a little bit of flour…
…and salted caramel…
…with some cinnamon sugar sprinkled on top…
…And a little flake salt.
What more could you want?!
They’re ooey gooey, sweet and salty, soft and chewy, just everything you could want in a decadent dessert.
A few notes:
- Make the salted caramel in advance: If you’re using homemade salted caramel sauce, it needs a little bit of time to set. Make it the day before and then pop it in the microwave for 15-20 seconds to make it easily spreadable.
- Watch your butter: Browning your butter instead of just melting it gives these blondies more depth and helps cut through all the sugar. However, make sure you keep and eye on it as it browns as it can go from just right to burnt in a matter of seconds.
- Do not skimp on the flake salt: These bars are *sweet*. Making sure you hit the right balance between the salted caramel, salt in the blondie dough, and flake salt sprinkled on top really takes these to the next level.
- Need more? Double the recipe: Bake in a 13×9 (or larger) pan for the same amount of time until the tops are golden brown and set!
Brown Butter Salted Caramel Snickerdoodle Blondies
The perfect balance of sweet and salty, these ooey-gooey brown butter salted caramel snickerdoodle blondies are everything you could want in a decadent dessert.
Equipment
- 9×9 pan
Ingredients
Blondies
- 1 Cup Unsalted butter
- 2 Cups Brown sugar packed
- 2 Eggs
- 1 Tbsp Vanilla
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 Cups Flour
- 1/3 Cup Salted caramel sauce
- Flaky sea salt to sprinkle on top
Snickerdoodle Topping
- 2 Tbsp Sugar
- 1 tsp Cinnamon
Instructions
- Preheat oven to 325℉.
- Prep a 9×9 baking pan with non stick cooking spray, line with parchment paper, and then spray again. Set aside.
- In a small bowl, whisk together the cinnamon and sugar to make the snickerdoodle topping. Set aside.2 Tbsp Sugar, 1 tsp Cinnamon
- Place the butter in large sauce pan to melt over medium heat. Once melted, stir often with a rubber spatula to prevent the milk solids from sticking and burning on the bottom of the pan. Cook for about 5 minutes until the mixture foams and then turns amber in color. Pour into a large mixing bowl and let cool for about 10 minutes.1 Cup Unsalted butter
- Once cooled, mix the brown sugar into the brown butter. It will become quite thick.2 Cups Brown sugar
- Add the eggs, vanilla, baking powder, cinnamon and salt, mixing well.2 Eggs, 1 Tbsp Vanilla, 1 tsp Baking powder, 1/2 tsp Cinnamon, 1/2 tsp Salt
- Mix in the flour, stirring until just combined to avoid over mixing.2 Cups Flour
- Press half of the dough into the prepared pan, making sure to press it into the corners. Then pour on the salted caramel sauce, using the back of a spoon or spatula to spread it out into an even layer. *Note: Make sure to warm the caramel in the microwave in for a few seconds to make sure it is at a pourable consistency.1/3 Cup Salted caramel sauce
- Add the remaining dough, again pressing it out to the edges of the pan, and then sprinkle on the snickerdoodle topping.
- Bake for 30-40 minutes or until golden brown and set. Remove from the oven and sprinkle with flake salt.Flaky sea salt
- Let cool and then cut into squares to serve.
Notes
- Make the salted caramel in advance: If you’re using homemade salted caramel sauce, it needs a little bit of time to set. Make it the day before and then pop it in the microwave for 15-20 seconds to make it easily spreadable.
- Watch your butter: Browning your butter instead of just melting it gives these blondies more depth and helps cut through all the sugar. However, make sure you keep and eye on it as it browns as it can go from just right to burnt in a matter of seconds.
- Do not skimp on the flake salt: These bars are *sweet*. Making sure you hit the right balance between the salted caramel, salt in the blondie dough, and flake salt sprinkled on top really takes these to the next level.
- Need more? Double the recipe: Bake in a 13×9 (or larger) pan for the same amount of time until the tops are golden brown and set!
