Fudgy Cinnamon Sugar Blondies My Secret Brown Butter Recipe for Autumn

Instructions:

1. Preheat oven to 350°F (175°C). Line the 8x8 pan with parchment paper, leaving an overhang on two sides for easy removal later.
2. Place the cubed butter in a heavy-bottomed saucepan over medium heat. Melt completely, stirring often. Continue cooking until the milk solids separate, sink, and brown, releasing a nutty aroma. Immediately pour the brown butter (including the browned bits) into a large bowl. Let cool for 10 minutes.
3. Whisk the brown butter, light brown sugar, and granulated sugar together until smooth and well combined.
4. Whisk the room-temperature eggs into the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should become thick and glossy.
5. In a separate medium bowl, whisk together the flour, baking powder, salt, and 1 teaspoon of ground cinnamon.
6. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until the last streaks of flour disappear. Do not overmix.
7. Scrape the batter into the prepared pan and spread evenly. Cover and chill in the refrigerator for 30 minutes. This chilling step is essential for the chewy texture.
8. While the dough is chilling, whisk together the topping ingredients (1/4 cup sugar and 2 teaspoons cinnamon) in a small bowl. Remove the pan from the fridge and evenly sprinkle the cinnamon sugar topping over the chilled batter.
9. Bake for 30–35 minutes, until the edges are set and beginning to pull away, and the center looks just slightly soft. A toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
10. Remove from the oven and allow the blondies to cool completely in the pan (about 2 hours) before lifting them out using the parchment overhang and cutting into squares.