Description
Indulge in the perfect fusion of two classic favorites with these Best Snickerdoodle Brownies. Featuring a soft and chewy snickerdoodle cinnamon layer atop rich, fudgy chocolate brownies, this dessert combines cinnamon spice and chocolate decadence in every bite. Perfect for cinnamon lovers and brownie fans alike, these treats are simple to make and guaranteed to satisfy your sweet tooth.
Ingredients
Scale
Snickerdoodle Layer
- 3/4 cup plus 2 tbsp all-purpose flour
- 1 egg (room temperature)
- 1 pinch salt
- 1 tsp ground cinnamon (freshly ground preferred)
- 1/2 tsp vanilla extract
- 1/2 cup sugar
- 1/4 cup softened butter (preferably Kerrygold unsalted for richness)
- 1/4 tsp baking powder
Brownie Layer
- 1 cup sugar
- 1/2 tsp vanilla extract
- 2/3 cup all-purpose flour
- 2 large eggs
- 1 cup semi-sweet chocolate chips (such as Nestlé)
- 1/2 cup salted butter
- 1 pinch salt
- 2 tbsp sugar
- 2 tsp ground cinnamon
Instructions
- Prepare the Brownie Batter: In a mixing bowl, melt the 1/2 cup salted butter and stir in 1 cup sugar and 1/2 tsp vanilla extract until smooth. Add the 2 large eggs one at a time, beating well after each addition. Incorporate 2/3 cup all-purpose flour and a pinch of salt, mixing until just combined. Fold in 1 cup semi-sweet chocolate chips to complete the brownie batter.
- Prepare the Snickerdoodle Dough: In a separate bowl, cream together the 1/4 cup softened unsalted butter and 1/2 cup sugar until light and fluffy. Beat in 1 egg and 1/2 tsp vanilla extract. Combine 3/4 cup plus 2 tbsp all-purpose flour with 1 tsp ground cinnamon, 1/4 tsp baking powder, and a pinch of salt and gradually add to the wet ingredients until a dough forms.
- Assemble the Layers: Preheat your oven to 350°F (175°C). Grease or line a baking pan. Spread the prepared brownie batter evenly in the pan. Then, break up the snickerdoodle dough into small pieces and scatter them evenly over the brownie layer. Sprinkle with 2 tbsp sugar mixed with 2 tsp ground cinnamon on top for added crunch and cinnamon flavor.
- Bake: Place the pan in the preheated oven and bake for approximately 40 minutes or until the snickerdoodle layer is golden and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
- Cool and Serve: Remove from the oven and allow the brownies to cool completely in the pan. Once cooled, cut into 4 generous squares and serve. These brownies can be enjoyed at room temperature or warmed slightly for an extra gooey experience.
Notes
- Using room temperature eggs helps the batter and dough mix more evenly.
- Freshly ground cinnamon in the snickerdoodle layer enhances the flavor depth.
- Feel free to add chopped nuts like walnuts or pecans into the brownie layer for added texture.
- Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate to keep longer.
- These brownies can be reheated briefly in the microwave for a warm treat.
