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Snickerdoodle Blondies

  • Yield: 16 blondies



  • 1/3 cup sugar
  • 1 Tbsp cinnamon


  • 3/4 cup unsalted butter, melted
  • 1 1/4 cups light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups flour

Cinnamon-Sugar Ribbon

  • 3 Tbsp cinnamon-sugar (from above)
  • 1 Tbsp plus 1 tsp unsalted butter, melted


  • 2 ounces white chocolate, coarsely chopped


  1. Combine sugar and cinnamon in a small bowl. Preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Spray parchment with nonstick spray; sprinkle 2 tablespoons cinnamon-sugar over parchment, tilting baking dish to coat bottom and sides.
  2. For the blondies, combine melted butter, brown sugar, egg, egg yolk, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated. Scrape batter into prepared baking dish; smooth top with an offset spatula. Reserve 1 tablespoon cinnamon-sugar for topping; combine remaining cinnamon-sugar with melted butter, stirring until smooth. Spoon over batter, then swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Sprinkle batter with reserved cinnamon-sugar.
  3. Bake for 24 minutes, until set in the middle and a toothpick comes out clean. Cool completely in baking dish on a wire rack. Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over blondies; chill in the freezer for 15 minutes to set chocolate. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.


  • Calories: 225