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Brown Butter Whole Wheat Snickerdoodle Blondies

I can usually tell how much my family likes a new recipe by how quickly it gets eaten – and boy did these Brown Butter Whole Wheat Snickerdoodle Blondies disappear fast!  Brown butter, cream cheese swirl, crunchy cinnamon sugar topping –they’re like snickerdoodles, but taken to a whole other delicious level. And guess what?  They’re made with Hodgson Mill Whole Wheat Flour, so these treats are healthier than your average sweet.  Let’s get baking!

Browning the butter is first on the list.  Melt the butter in a medium-size saucepan and cook over medium-high heat until the butter is browned, about 4 minutes.  Immediately pour the brown butter into a small heatproof bowl and set it aside to cool.  Place the cooled butter in the refrigerator and chill until firm.  I set my bowl of brown butter inside a larger bowl filled with ice to speed up the process.  This step can be done up to a day in advance.

Next, beat the brown butter and brown sugar together in a large bowl with an electric mixer until creamy.  Add the egg, vanilla and milk and beat until well combined.  Set aside.

In a small bowl, whisk together the flour, cinnamon, baking powder and salt.  I used Hodgson Mill Naturally White Flour and Hodgson Mill Whole Wheat Flour in this recipe, but I bet these blondies would taste just as great with all whole wheat flour.  That’ll be next on my baking to-do list.


Add the flour mixture to the butter mixture and stir together until just combined.  Spread the batter in an 8- or 9-inch square baking pan that’s been lined with aluminum foil and sprayed with nonstick cooking spray.  Be sure to allow the aluminum foil to hang over the ends of the pan so it can be used as handles to remove the blondies later on.  Set aside.

In a medium bowl, beat the cream cheese until smooth and then add the sugar and egg, mixing until creamy and smooth. 

Pour the cream cheese mixture over the batter and gently swirl it into the top using a butter knife. 

In a small bowl, combine the turbinado sugar and cinnamon.  Sprinkle the cinnamon sugar evenly over the top of the blondies. I like the crunch from the turbinado sugar, but regular granulated sugar can be used instead. 

Bake in a 350°F oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 

Cool the blondies completely and then transfer the pan to the refrigerator for at least two hours before serving.  Once chilled, lift up on the foil ends and place the blondies onto a cutting board.  Peel the foil down around the edges and cut the blondies into as many pieces as desired.  Serve chilled or at room temperature. 

Be sure to set aside one of these delicious Brown Butter Whole Wheat Snickerdoodle Blondies for yourself because once your family or friends get a taste, they’ll be gone in no time.  I’m not sure if it’s the brown butter, sweet cream cheese swirl or crunchy cinnamon sugar topping that make these blondies such a hit, but when you put it all together, they’re one irresistible treat.   If you’re a fan of snickerdoodles and want to take the flavor up a notch as well as make them healthier, give Brown Butter Whole Wheat Snickerdoodle Blondies a try.  I know you’re going to love them!  Enjoy!  

Brown Butter Whole Wheat Snickerdoodle Blondies

Ingredients

  • 1/2 cup plus 1 Tbsp. unsalted butter
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 Tbsp. milk
  • 3/4 cup Hodgson Mill Whole Wheat Flour
  • 1/2 cup Hodgson Mill Naturally White Flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 oz. cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 Tbsp. turbinado sugar
  • 1/2 tsp. ground cinnamon

Instructions

Melt the butter in a medium-size saucepan and cook over medium-high heat until the butter is browned, about 4 minutes.  Immediately pour the butter into a small heatproof bowl and set aside to cool.  Place the cooled butter in the refrigerator and chill until firm. Beat the brown butter and brown sugar together in a large bowl with an electric mixer until creamy.  Add the egg, vanilla and milk and beat until well combined.  Set aside.

In a small bowl, whisk together the flour, cinnamon, baking powder and salt.   Add the flour mixture to the butter mixture and stir together until just combined.    Spread the batter in an 8- or 9-inch square baking pan that’s been lined with aluminum foil and sprayed with nonstick cooking spray.  Be sure to allow the aluminum foil to hang over the ends of the pan so the excess can be used as handles to remove the blondies from the pan later on.  Set aside.

In a medium bowl, beat the cream cheese until smooth and then add the sugar and egg, mixing until creamy and smooth.  Pour the cream cheese mixture over the batter and gently swirl it into the batter using a butter knife. 

In a small bowl, combine the turbinado sugar and cinnamon.  Sprinkle the cinnamon sugar evenly over the top of the blondies.  Bake in a 350°F oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 

Cool the blondies completely and then transfer the pan to the refrigerator for at least two hours before serving.  Once chilled, remove the blondies from the pan by lifting up on the foil ends and placing them onto a cutting board.  Peel the foil down around the edges and cut the blondies into as many pieces as desired.  Serve chilled or at room temperature.  Blondies can be stored in an airtight container for up to 5 days, but I doubt they’ll last that long. 

Notes

Browning the butter can be done up to one day in advance.  Additional whole wheat flour can be used in place of the naturally white flour if desired.

Servings

Makes 16 servings

Adapted from Lick the Bowl Good 


You can find Brown Butter Whole Wheat Snickerdoodle Blondies and other recipes from Hodgson Mill by visiting the Recipes page.




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Author: Holly






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