Brown Butter Churro Blondies

• 1/2 cup (1 stick) (113g) Unsalted Butter
• 1 cup (213g) Packed Brown Sugar
• 2 Eggs
• 1 TBSP Vanilla Extract
• 1/2 tsp Salt
• 1 1/2 cups (180g) All-Pupose Flour
• 1/2 tsp round cinnamon

Cinammon Sugar Mixture

• 1/4 cup (50g) Granulated or Cane Sugar
• 1 1/2 tsp ground cinnamon
• Pinch of Salt

1. In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes
2. ‍Preheat your oven to 350°F (175°C). Line an 8x8" pan with parchment paper.
3. After the brown butter has cooled whisk in the brown sugar until combined.
4. In a large bowl, combine the brown butter and brown sugar. Whisk until smooth.
5. Add eggs and vanilla extract, and whisk until well combined.
6. Stir in salt, cinnamon and flour until just combined — do not overmix!
7. Pour the batter into your prepared pan and smooth the top. ‍
8. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.
9. While the blondies are baking, mix together the cinnamon sugar mixture until combined and pour over warm blondies immediately out of the oven.
10. Let blondies cool in the pan for at least 5 mins, then remove from pan and transfer to a cooling rack.
11. Cool completely before slicing into squares.