BROWN BUTTER SNICKERDOODLE BLONDIES (recipe pinned)

[recipeincaption]

BROWN BUTTER SNICKERDOODLE BLONDIES 🫠

The ULTIMATE dessert that you can whip up with ease. Fail-proof, fudgey and simple.
Ingredients

Blondies
-3/4 cup salted butter
-1/4 cup apple butter or maple syrup (because options are always nice)
-1 cup brown sugar
-1 large egg
-2 tsp vanilla extract/paste
-2 1/3 cups all-purpose flour
-1 tsp baking powder
-1 tsp cinnamon
-1 tsp salt
-1/2 cup semi-sweet chocolate chips (optional, not needed)
-2 tbsp cinnamon sugar
For the Cinnamon Sugar Chunks:
-1/2 cup brown sugar
-4 tablespoons salted butter, at room temperature
-2 teaspoons cinnamon

Homemade Salted Caramel:
-1 cup granulated sugar
-6 tbsp, unsalted butter
-1/2 cup heavy cream
-1 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a 8x8 or 9x9-inch baking dish with parchment paper.
2. In a bowl make the cinnamon sugar chunks by mixing the 4 tbsp room temperature butter, 1/2 cup brown sugar, and 2 tsp cinnamon into a heavenly paste. Spread little chunks of this cinnamon goodness on a parchment-lined baking sheet. Pop it into the freezer for 10 minutes, just enough time to firm up.
3. In a skillet over medium heat, melt the butter and let it do its thing until it turns a lovely golden brown and smells like heaven (or toasted nuts). This should take 2-3 minutes. Don’t walk away—it’s butter, not Netflix. Pour the browned butter into a mixing bowl and let it cool slightly.
4. To the brown butter, add brown sugar, apple butter (or maple syrup), egg, and vanilla. Beat aggressively. Stir in the flour, baking powder, cinnamon, nutmeg, and salt. Fold in the chocolate chips and about two-thirds of your frozen cinnamon chunks.
5. Spread the dough into your prepared baking dish. Press the remaining cinnamon chunks into the top. Finally, sprinkle the cinnamon sugar all over.
6.Bake for 19-23 minutes. The edges should be just set, and the center can stay a little gooey. Let the blondies cool.
7. Heat granulated sugar in a stainless steel saucepan over medium heat, stirring constantly until it melts into a thick amber liquid (about 6 minutes). Avoid burning. Stir in butter immediately once sugar melts. Expect rapid bubbling. If the butter separates, remove from heat and whisk vigorously until smooth. Slowly pour in heavy cream while stirring. Expect bubbling. Let it boil for 1 minute without stirring then remove from heat, stir in salt, and let cool slightly. Caramel thickens as it cools. Store in the fridge for up to 1 month and reheat as needed.

[DishedDelicious]

Oh my gosh this is an EXTREMELY underrated video. It was so relaxing and the blondies look SO good keep going! 🎉❤

[mohammadbuhamad]

Hyperglycemia intensifies. But great vid