Brown Butter Blondies with Snickerdoodle Topping

Chewy brown butter blondies with a snickerdoodle crackle topping, made with LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion for rich, toasted flavor without the extra step of stovetop browning. Yield: One 9x13-inch pan (about 18-24 bars, depending on size)

Ingredients

WET INGREDIENTS
1 cup (227 g) unsalted butter, melted and slightly cooled
21/4 cups (495 g) packed light brown sugar
2 large eggs + 1 egg yolk
11/2 tsp (7.5 g) vanilla extract
11/2 tsp (7.5 g) LorAnn® Better Than Extracts™ Brown Butter Bakery Emulsion
3/4 tsp kosher salt or 1/2 tsp table salt (added with the wet ingredients for even distribution and flavor balance)
DRY INGREDIENTS
2 1/4 cups (280 g) all-purpose flour
1/2 tsp (2.5 g) baking powder
SNICKERDOODLE CRACKLE TOPPING
3 Tbsp (38 g) granulated sugar
2 tsp (5 g) cinnamon
OPTIONAL MIX-INS
Choose one, if desired:
1 cup (170 g) milk chocolate chips (Milk chocolate is softer, creamier, and sweeter, so it blends into the buttery blondie base.)
1 cup (170 g) mini semi-sweet chocolate chips (Miniature chips distribute more evenly and add a hint of traditional chocolate-chip flavor without overpowering the brown-butter's toasted flavor.)

Recipe PDF

Download PDF

Directions

Preheat oven to 325°F (165°C). Line 9x13 pan with parchment paper and/or lightly grease.

Whisk the melted butter and brown sugar until smooth.

Add the eggs, egg yolk, vanilla, LorAnn Brown Butter Bakery Emulsion, and salt. Whisk until combined.

Gently fold in the flour and baking powder just until combined. Do not overmix.

Fold in your chosen chocolate chips, if using. optional mix-in listed above, if desired.

Spread the batter evenly in the prepared pan. In a small bowl, mix the 3 Tbsp granulated sugar and 2 tsp cinnamon, then sprinkle evenly over the batter.

Place the pan on the center rack and bake for 26-28 minutes, until the center is still slightly soft and just set (insert a toothpick near the center; it should come out with moist crumbs, not clean). The topping should look melted and lightly crackled (the internal temperature of the center should be 200-205°F).

Let the bars cool in the pan for 15-20 minutes, then lift them out using the parchment and continue cooling on a flat surface. This helps release steam and prevents the bottom from becoming soft or gummy. The bars will continue to set as they cool, while the topping firms into a crackly cinnamon-sugar crust.

Store tightly covered at room temperature for up to 4 days, or freeze (well wrapped) for up to 2 months.