Brown Butter Salted Caramel Snickerdoodle Blondies? Let's go! (Full Recipe)

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.

Or follow below:

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.
- 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.
- Once cooled, mix the brown sugar into the brown butter. It will become quite thick.
- Add the eggs, vanilla, baking powder, cinnamon and salt, mixing well.
- Mix in the flour, stirring until just combined to avoid over mixing.
- 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.
- 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.
- Let cool and then cut into squares to serve.

Enjoy!

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