Brown Butter Snickerdoodle Blondies

• 3/4 cup (170g) unsalted butter
• 3/4 cup (155g) packed light brown sugar
• 1/4 cup (50g) granulated or cane sugar
• 1 whole egg room tempreature
• 1 egg yolk room temperature
• 2 tsp pure vanilla extract
• 3/4 tsp kosher salt
• 1/4 tsp cream of tartar (increase to 1/2 tsp for a stronger tang) 
• 1 1/2 cups (180g) all-purpose flour, spooned and leveled
• 1/2 tsp ground cinnamon

Cinammon Sugar Mixture

• 2 TBSP  granulated or cane sugar
• 1/2 tsp ground cinnamon powder
• Pinch of Salt

1. In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a medium or large mixing bowl and let cool for at least 10–15 minutes.
2. In a small bowl mix all the ingredients from the cinnamon sugar mixture and set aside.
3. ‍Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
4. After the brown butter has cooled whisk in the brown and white sugars until combined. Mixture will look sandy.
5. Add eggs and vanilla extract, and whisk until well combined.
6. Stir in salt, cream of tartar and flour - use the spoon and level method (see notes ⚖️ ) until just combined — do not overmix!
7. Pour half of the batter into your prepared pan and smooth the top. Sprinkle half of the cinnamon sugar mixture onto the batter.
8. Smooth out the remaining batter on top till its even. The batter will be thick and this may take some time to even out the batter. Sprinkle the remaining cinnamon sugar mixture on top. ‍
9. Bake for 20-22 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.
10. Let blondies cool in the pan for at least 5 mins, then remove from pan and transfer to a cooling rack.
11. Cool completely before slicing into squares.

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Notes: 

⚖️ Flour Measuring Tip -

Too much flour is the most common reason cookies turn cakey or blondies taste dry and flour-forward. For best results, weigh your flour in grams using a kitchen scale. If measuring by cups, gently spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, which packs in extra flour and can change the final texture.

📦Storage -

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze well.

🔪Thicker Slices -

For even thicker slicers slightly underbake and cool completely before slicing.