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Gooey Snickerdoodle Blondies Recipe – Easy Homemade Cinnamon Swirl Bars

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These Gooey Snickerdoodle Blondies are soft, dense, and perfectly gooey in the middle, with a crackly cinnamon-sugar top and a buttery, chewy texture. They come together quickly with simple pantry ingredients and are sure to be a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (67g) granulated sugar (for cinnamon swirl)
  • 1 1/2 tablespoons ground cinnamon (for cinnamon swirl)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper.
  2. In a large bowl, whisk together melted butter and packed light brown sugar until smooth and glossy, about 1 minute.
  3. Add eggs and vanilla extract. Whisk until fully combined and the mixture lightens in color (about 30 seconds).
  4. In a separate bowl, stir together flour, baking powder, and salt.
  5. Gradually fold the dry mixture into the wet ingredients using a rubber spatula. Mix just until no more flour streaks remain.
  6. In a small bowl, mix granulated sugar and ground cinnamon for the cinnamon swirl.
  7. Spread half of the blondie batter evenly into the prepared pan.
  8. Sprinkle half the cinnamon-sugar mixture evenly over the batter layer.
  9. Drop spoonfuls of the remaining batter on top, then gently spread to cover.
  10. Top with the remaining cinnamon-sugar mixture.
  11. Using a butter knife or skewer, swirl the cinnamon mixture into the batter with gentle figure-eight motions.
  12. In a small bowl, mix granulated sugar and ground cinnamon for the topping. Sprinkle evenly over the top.
  13. Bake for 28-32 minutes. The edges should be set and lightly golden, but the center will still seem soft. A toothpick inserted in the middle should come out with a few moist crumbs.
  14. Let the blondies cool in the pan on a rack for at least 1 hour.
  15. Lift out using the parchment overhang, then cut into 16 squares (or 9 for jumbo pieces).

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. Do not overmix the batter for best texture. Swirl the cinnamon gently for visible ribbons. Cool completely before cutting for neat squares. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: snickerdoodle blondies, cinnamon swirl bars, gooey blondies, easy dessert, homemade bars, chewy blondies, cinnamon sugar, potluck dessert, bake sale recipe

Find it online: https://fuzzyforker.com/gooey-snickerdoodle-blondies-recipe-easy-homemade-cinnamon-swirl-bars/