Snickerdoodle Blondies

4.91 from 10 votes

These gooey white chocolate snickerdoodle blondies have a dense and delicious texture with a crunchy cinnamon sugar dusting.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 258kcal

Author: Alicia

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 ½ 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 ¼ cup at a time, stirring till just combined. Finally, fold in the reserved ½ 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.

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.