Oh my goooooodness…there are so many amazing things going on today! Not only is it Thursday (which means we are one day closer to the weekend), there’s a giveaway for a handful of moola towards holiday cards at Minted.com, and then there are these brown butter snickerdoodle blondies with Nutella caramel. Do I even have to go on? Do we just end here? I mean what else is there to say except these snickerdoodle blondies are quite possibly the best sweet treat I have ever made…in my entire…life.
Before you drool all over your computer keys, let’s talk about these bad boys for a sec. I’m not going to beat around the bush here. It’s going to take a little bit of patience and maybe even a little self control, but it’s all so very worth it.
There are a couple of steps involved, but I think you guys can handle it.
The bars themselves are extremely easy and take almost no time at all.
The Nutella caramel is where things can get a little tricky. If you’ve never made caramel, it can sometimes be a very daunting process, but I hope I have provided a recipe that makes it easy for just about anyone. If it doesn’t work the first time, just dust yourself off and try again. Practice makes perfect, and in this case, you have an end product that’s just irresistible.
These snickerdoodle blondies are a must-have this holiday season. Add them to your baking menu! Do it, do it!
So, when I tell you that these brown butter snickerdoodle blondies are rich, they are richhhhhhh. I really wanted something malty, but I didn’t want a beer that was so rich that it took away from the taste of the snickerdoodle blondies. That’s where a porter comes into play. A porter has such a lovely balance of flavor and rich, malty notes without being “knock you off your feet bold.” It was the perfect pairing for these snickerdoodle blondies. Here are some lovely examples of porters that I adore for these sweet treats.
So, let’s talk about this giveaway for a minute! I have teamed up with some fellow blogger buddies to give away $250 towards holiday cards at http://www.minted.com! I just can’t get over how many ADORABLE designs they have for holiday cards this year! Their simple-to-use format makes designing your holiday cards so easy, especially when this time of the year tends to get insanely busy.
Feel free to give them a follow over on social media before you enter!
Preheat your oven to 375 degrees F and spray an 8x8 inch baking dish with a non-stick spray. Line the dish with parchment paper, and spray it again with non-stick spray. Set aside.
In a medium-sized skillet, add the 1/2 cup of butter. Cook over medium-low heat, stirring occasionally, until brown bits begin to form on the bottom of the pan, and a nutty aroma fills the air. This should take approximately 7-8 minutes. Be careful, as the butter can quickly go from brown to burnt in seconds. Remove from heat and set aside.
In the bowl of your stand mixer, with paddle attachment fixed, cream together the brown butter and brown sugar until smooth and creamy. Add the egg and beat again to incorporate. Add the vanilla extract and beat again. In a medium bowl, whisk together the flour, salt and baking soda. With the mixer speed set on low, slowly add the flour mixture to the sugar mixture. Mix until just incorporated. Do not overmix. Fold in the white chocolate chops and pour the batter into the prepared pan. Smooth out the top.
In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle the cinnamon, sugar mixture on top of the blondies in an even layer.
Bake the blondies at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Remove from heat and set aside to cool.
While your blondies are cooling, prepare your Nutella caramel. To a heavy bottomed large saucepan, add the granulated sugar, and heat over medium heat. Constantly stir the mixture with a spatula. Eventually, the sugar will turn a golden amber color, forming clumps. Once the sugar has completely melted, add the butter and continue to stir. The mixture will bubble, but watch as the mixture is subject to burn. Continue to stir until the butter has melted. Very, very slowly drizzle the heavy cream into the sugar and butter mixture. It will bubble and this is ok. This happens when you add a cold product to something as hot as the sugar mixture. Boil for 1 minute, then remove from heat. Immediately, whisk in the Nutella, vanilla extract and salt. Set aside to cool for a couple of minutes.
Once the caramel has cooled, pour on top of the blondies, smoothing out the top with an offset spatula. Set aside.
In a small bowl, whisk together the confectioner's sugar, milk, vanilla extract and salt for the glaze. Once smooth and creamy, drizzle on top of the blondies. Cover and place in the refrigerator for 15-20 minutes before you cut into bars.
The snickerdoodle blondies will store in an airtight container for about a week. Enjoy!