Brown Butter Salted Caramel Snickerdoodle Blondies

Preheat oven to 325 degrees F. Spray a 9×9” metal baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the blondies out of the pan after baking. Set the pan aside.

Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool for 10 minutes.

Add the brown sugar to the brown butter and stir with a wooden spoon or spatula until smooth. The mixture will be thick. Add the eggs and vanilla. Stir until combined.

Add the flour, baking powder, cinnamon, and salt. Stir until just combined, don’t over mix.

Press half of the blondie dough evenly into the prepared pan. Spread the salted caramel sauce over the batter. Cover evenly with the remaining dough.

In a small bowl, combine the granulated sugar and cinnamon. Sprinkle the mixture on top of the blondies.

Bake for 30 to 40 minutes or until blondies are golden brown and mostly set. Mine always take about 37 minutes but check early to be safe. They will continue to set up as they cool.

Remove from the oven and sprinkle with flaky sea salt. Let the bars cool completely before cutting into squares and serving.