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These Snickerdoodle Blondies have all the best fall flavors of cinnamon sugar mixed with melted, creamy white chocolate. They’re easy to make and simply irresistible!
Blondie Ingredients
One of the first desserts I ever made for this site were Gooey White Chocolate Blondies. They were so popular, the recipe made it into my cookbook. The inspiration came from me really missing a dense chocolate brownie while I was following a migraine diet. A lot of blondie recipes contain brown sugar or are more dry, or they use way too much sugar for my tastes.
White chocolate is allowed on a migraine diet because a lot of the triggers that can be contained in cocoa solids are removed. Many say that white chocolate isn’t chocolate at all, but actually cocoa butter. I’ve found some great brands over the years that don’t have a fake candy taste to them, but are rich feel when they melt in your mouth. Ghirardelli seems to be the most popular mass brand, but I’m also a fan of melting Divine white chocolate bars. When searching for white chocolate to use, remember that soy lecithin is an allowed ingredient.
For this recipe I was aiming for a texture that was dense and chewy, which comes from melting the butter with white chocolate. I also find white chocolate desserts, like blondies, can be overly sweet, so finding the perfect balance of sugar content is important.
Because there is no leavener in this recipe, the eggs are important and add some structure to these snickerdoodle blondies.
Cream of tartar gives snickerdoodles that signature tart taste that lingers in your mouth, and it’s used here to provide the same flavor. The crunchy cinnamon sugar topping provides a great compliment to the gooey texture of the blondies.
Tips for Baking
One of my favorite tips of all time for easy cleanup is to line the baking dish with parchment paper, so you can simply lift your blondies out of the pan. This also makes them much easier to cut into pretty little squares.
- Watch the melted butter and white chocolate carefully. If it gets too hot, the chocolate will seize up and not be melted properly. Remove from the heat as soon as its melted and combined and allow it to cool just a bit before mixing in the sugar.
- You can make your own double boiler by placing a heat-safe dish over top a smaller pot with simmering water. I just use my pyrex dishes over a small pot.
- They may appear underdone, but the old toothpick-inserted-till-it-comes-out-clean trick is useful. Remember you still want them to be gooey!
- If you’d like to make these snickerdoodle blondies gluten free, I’ve had some readers have great success with using their favorite 1:1 flour as a substitute for all purpose.
Other Fall Desserts
If you love these white chocolate snickerdoodle blondies, you may like these as well.
Gluten Free Snickerdoodle Cookies
White Chocolate Gooey Blondies
Pumpkin Cheesecake
Allergy Friendly Frozen Pumpkin Pies
Apple Cider Donuts
If you make this recipe, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!
Snickerdoodle Blondies
Ingredients
- 1/2 cup unsalted butter
- 1½ cups small white chocolate pieces, divided
- 1/2 cup white sugar
- 2 extra large eggs, lightly beaten
- 1½ teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1¼ cups all purpose flour
Cinnamon Sugar Topping
- 2 tablespoons white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square baking pan with parchment paper overhang (or just grease it well with butter). In a double boiler (see post for tips), heat 1 cup of the white chocolate chips and 1/2 cup of butter, stirring continuously with a whisk till just melted, thick, and glossy. Do not let it get too hot or it will separate. Remove from the heat and let it cool, stirring occasionally.
- Add sugar and whisk to combine, then add eggs and vanilla. Meanwhile mix salt, cream of tartar, cinnamon, and pinch of nutmeg with the flour. Add the flour mixture into the chocolate/egg mixture 1/4 cup at a time, stirring till just combined. Finally, fold in the reserved 1/2 cup of white chocolate pieces till just incoporated (or you can sprinkle them on top) - do not overmix.
- Transfer batter to the prepared baking pan and sprinkle with cinnamon sugar mixture just enough to coat the top (you may have some leftover). Bake until blondies are lightly browned on the edges and the center is set, it will look a bit underdone but that's what you want for the gooey texture - about 28-30 minutes. Cool in the pan at least 15 minutes before using the parchment paper to lift the blondies to a cutting board. Cut into 12 squares.
Notes
- Readers have had success substituting 1:1 gluten free flour for the all purpose flour. I used gold medal and the spoon and level method for measuring.
- Nutmeg is optional, but I do think it adds something!
- Blondies keep in an airtight, sealed container for about 3 days and they also freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are incredibly delicious and fun to make. Have made three batches in the last month. Everyone has loved them. Snickerdoodles are a favorite and the cinnamon in the topping can be adjusted to make them as cinnamon-y as you like! Best eaten after cooling for 15 min, right out of the oven!
LOVE these! I have made them twice this past week for two events. Super Bowl party and company on Friday night. They are a hit and easy to make.