Name: Recipe "Brown Butter Salted Caramel Snickerdoodle Blondies"
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup unsalted butter (cut into tablespoon pieces); 2 cup brown sugar; 2 large eggs; 1 tbsp vanilla extract; 2 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp ground cinnamon; 0.5 tsp kosher salt; 0.33 cup salted caramel sauce; flaky sea salt (for sprinkling on top); 2 tbsp granulated sugar; 1 tsp ground cinnamon

More ways to enjoy dessert: Pumpkin Chocolate Chip Bundt Cake, M&M Chocolate Chip Blondies, and Dorie’s Chewy Chunky Blondies.

Why These Brown Butter Snickerdoodle Blondies Are a Favorite

These brown butter snickerdoodle blondies are the bar version of my all-time favorite snickerdoodle cookie. The first time I made them for a holiday party, they disappeared in minutes. With a nutty browned butter base, a gooey salted caramel center, and a cinnamon sugar top, they’re everything you want in a dessert bar.

3 Reasons to Love These Salted Caramel Blondies

Nutty browned butter adds deep flavor without extra work.
Gooey salted caramel center stays soft and rich after baking.
Cinnamon sugar crust gives that classic snickerdoodle crunch with every bite.

Key Ingredients for Homemade Blondies

Unsalted butter: Browning it adds a nutty flavor that’s essential. Cut into tablespoon pieces so it browns evenly.
Salted caramel sauce: Use homemade or store-bought (like Trader Joe’s). If it’s cold, warm it briefly to make spreading easier.
Cinnamon and sugar topping: The classic snickerdoodle finish; don’t skip the flaky sea salt on top, it balances the sweetness.

Kitchen Tools for Blondie Success

9×9 metal baking pan (for even browning)
Medium saucepan (for browning butter)
Parchment paper (for easy removal)
Wooden spoon or spatula (for mixing)

Tips for Perfect Brown Butter Salted Caramel Snickerdoodle Blondies

When browning the butter, stir often and watch for a nutty aroma; let it cool for exactly 10 minutes so it doesn’t cook the eggs. For the caramel layer, warm cold caramel for just 10-15 seconds so it’s spreadable but not runny. Press the first layer of dough firmly and evenly, then dollop the remaining dough on top and gently spread, it doesn’t have to cover perfectly, it will spread as it bakes.

Bake until golden brown and mostly set, typically around 37 minutes, but check at 30. The bars will continue to set as they cool, so let them cool completely before cutting for clean squares.

Browning Butter Tips for Rich Nutty Flavor

To brown butter, melt it in a medium saucepan over medium heat, stirring constantly. After it melts, it will foam and then start to foam again. Watch for golden specks forming at the bottom and a nutty aroma, that’s your cue to remove it from the heat immediately so it doesn’t burn. This usually takes about 5 minutes. Let it cool for 10 minutes before using to avoid scrambling the eggs.

Simple Variations for Snickerdoodle Blondies

If you want to skip the caramel, these blondies are still delicious as plain brown butter snickerdoodle bars. You can also stir in white chocolate chips or cinnamon chips for extra sweetness and texture. Without the caramel layer, they may bake a little faster, so start checking around 30 minutes.

Best Ways to Serve Chewy Snickerdoodle Bars

Serve these blondies warm with a scoop of vanilla ice cream and an extra drizzle of salted caramel. They’re also great with a cold glass of milk or alongside a cup of coffee for an afternoon treat.

How to Store and Freeze Brown Butter Salted Caramel Blondies

Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a freezer bag for up to 2 months; thaw before serving.

Brown Butter Salted Caramel Snickerdoodle Blondies FAQs

Why do I need to brown the butter?

Browning the butter adds a deep, nutty flavor that complements the cinnamon and caramel. It’s a simple step that makes a big difference in taste.

Can I use salted butter instead of unsalted?

Yes, but reduce the added kosher salt to 1/4 teaspoon to avoid making the blondies too salty.

Can I use a glass or ceramic pan instead of metal?

Metal pans conduct heat better for even browning. If using glass or ceramic, you may need to increase baking time slightly, and the edges may not brown as well.

How do I know when the blondies are done?

The edges should be golden brown and the center should look mostly set but still slightly soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. They’ll firm up as they cool.

Can I double this recipe?

Yes, use a 9×13 pan and bake for about 35-45 minutes, checking early. The caramel layer may need adjusting; use up to 1/2 cup caramel if doubling.

Recipe

Brown Butter Salted Caramel Snickerdoodle Blondies

Brown butter snickerdoodle blondies with a salted caramel center, a sweet cinnamon sugar topping, and a sprinkling of flaky sea salt. The blondies are soft, chewy, gooey, and SO delicious!

mediumVegetarian

15 min

Prep Time

35 min

Cook Time

50 min

Total Time

Servings

Dessert

Course

American

Cuisine

352 kcal

Calories

Ingredients

Servings

1 cup unsalted butter, cut into tablespoon pieces
2 cup brown sugar
2 large eggs
1 tbsp vanilla extract
2 cup all-purpose flour

1 tsp baking powder
0.5 tsp ground cinnamon
0.5 tsp kosher salt
0.33 cup salted caramel sauce
flaky sea salt, for sprinkling on top

topping

2 tbsp granulated sugar

1 tsp ground cinnamon

Instructions

1
Preheat oven to 325 degrees F. Spray a 9×9″ metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the blondies out of the pan after baking. Set the pan aside.
2
Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 10 minutes.
3
Add the brown sugar to the brown butter and stir with a wooden spoon or spatula until smooth. The mixture will be thick. Add the eggs and vanilla. Stir until combined.
4
Add the flour, baking powder, cinnamon, and salt. Stir until just combined, don’t over mix.

5
Press half of the blondie dough evenly into the prepared pan. Spread the salted caramel sauce over the batter. Cover evenly with the remaining dough.
6
In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture on top of the blondies.
7
Bake for 30 to 40 minutes or until blondies are golden brown and mostly set. Mine always take about 37 minutes but check early to be safe. They will continue to set up as they cool.
8
Remove from the oven and sprinkle with flaky sea salt. Let the bars cool completely before cutting into squares and serving.

Nutrition (per serving)

352kcal

Calorie breakdown

Protein4%14 kcal

Fat32%115 kcal

Carbohydrates64%228 kcal

How this was calculated — 12 of 12 ingredients matched

unsalted butterButter, salted1721 kcal

brown sugarSugars, brown1824 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract43 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1757 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)11 kcal

kosher saltSalt, table0 kcal

salted caramel sauceSauce, barbecue136 kcal

flaky sea saltSalt, table0 kcal

granulated sugarSugars, granulated116 kcal

ground cinnamonCinnamon buns, frosted (includes honey buns)23 kcal

Serving size ≈ 84 g · 16 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: brown butter, caramel, cinnamon, dessert, nutFree, Oven Baked, vegetarian

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