Snickerdoodle Blondies with White Chocolate Chips (Print version)
Buttery snickerdoodle blondies studded with white chocolate chips and finished with a crackly cinnamon-sugar crust. Bakes in one pan.
# Ingredients:
For the blondies
01 -
1/2 cup (115 g) unsalted butter, melted and slightly cooled
02 -
3/4 cup (150 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
2 large eggs, room temperature
05 -
1 1/2 teaspoons pure vanilla extract
06 -
1 cup (125 g) all-purpose flour
07 -
1/2 teaspoon baking powder
08 -
1/4 teaspoon fine sea salt
09 -
3/4 cup (130 g) white chocolate chips
For the topping
10 -
2 tablespoons granulated sugar
11 -
1 teaspoon ground cinnamon
# Instructions:
01 -
Melt the butter and let it cool for 5 minutes so it is warm but not hot.
02 -
Whisk the melted butter with both sugars until well combined. Beat in the eggs and vanilla until glossy.
03 -
Stir in the flour, baking powder, and salt until just combined and no dry streaks remain.
04 -
Fold in the white chocolate chips, reserving a few to press on top if desired.
05 -
Line an 8x8-inch pan with parchment, leaving an overhang. Spread the batter evenly and smooth the top.
06 -
Mix the cinnamon and sugar, then sprinkle evenly over the batter. Bake at 350°F (175°C) for 25 to 30 minutes until the edges are golden and a toothpick comes out with moist crumbs.
07 -
Cool in the pan on a wire rack for at least 45 minutes, then lift out and cut into squares.
# Good to know:
01 -
For the cleanest slices, cool the blondies completely before cutting.
02 -
Line the pan with parchment overhangs for easy lifting.