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Chewy Cinnamon Swirl Snickerdoodle Blondies

Four square snickerdoodle blondies with a cinnamon swirl topping served on a white plate.
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Bake soft, chewy blondie bars that capture the warm, buttery flavor and cinnamon-sugar coating of a classic snickerdoodle cookie. This recipe is simple to follow and yields a satisfying, gooey dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon (for batter)
  • 1/2 cup (1 stick) unsalted butter, softened (for swirl)
  • 1/2 cup packed light brown sugar (for swirl)
  • 2 teaspoons ground cinnamon (for swirl)
  • 1/4 cup granulated sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the granulated sugar and whisk until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Prepare the cinnamon swirl: In a small bowl, mix the 1/2 cup softened butter, 1/2 cup brown sugar, and 2 teaspoons of cinnamon until creamy.
  7. Spread half of the blondie batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture evenly over the batter. Gently swirl the mixture into the batter using a knife or skewer.
  8. Spread the remaining blondie batter over the swirl layer. Sprinkle the top evenly with the 1/4 cup granulated sugar.
  9. Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached.
  10. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For extra gooey bars, slightly underbake them by 1-2 minutes.
  • You can use brown butter instead of melted butter for a deeper flavor profile.
  • If you prefer a thicker bar, use an 8×8 inch pan instead of 9×13, but adjust the baking time accordingly.

Nutrition

Find it online: https://delishcraze.com/snickerdoodle-blondies-recipe-chewy-bars/