Why You’ll Love These Brown Butter Churro Blondies

If a snickerdoodle and a warm churro made a soft, chewy dessert bar — this would be it. These brown butter churro blondies are ultra-buttery, chewy in the center, golden at the edges, and coated in a sparkling cinnamon sugar shell while they’re still warm.

Thanks to rich brown butter and a touch of cinnamon baked right into the dough, every bite is layered with cozy, caramel-like depth. These are easy to make, perfect for fall or holiday baking, and absolutely irresistible with coffee, cocoa, or just by the handful.

Love blondies? You’ll also want to try my Brown Butter Toffee Blondies — rich, chewy, and full of caramelized crunch. Want to try a chocolatey version? My Brown Butter Brownies have that same nutty depth but with rich cocoa flavor.

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Ingredients You’ll Need To Make Brown Butter Churro Blondies

For the Blondie Batter:

• ½ cup (1 stick / 113g) Unsalted Butter
• 1 cup (213g) Packed Brown Sugar
• 2 Eggs
• 1 tablespoon Vanilla Extract
• ½ teaspoon Salt
• 1½ cups (180g) All-Purpose Flour
• ½ teaspoon Ground Cinnamon

For the Cinnamon Sugar Topping:

• ¼ cup (50g) Granulated or Cane Sugar
• 1½ teaspoons Ground Cinnamon
• Pinch of Salt

‍How to Make Brown Butter Churro Blondies

1. Brown the Butter

In a saucepan over medium heat, melt the butter, stirring constantly. It will foam, then the milk solids will turn golden and smell nutty — this takes about 5–7 minutes. Immediately pour the brown butter into a large mixing bowl and let it cool for 10–15 minutes.

2. Prep the Pan & Oven

Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy lifting later.

3. Mix the Blondie Batter

Once the brown butter is cooled, whisk in the brown sugar until fully combined. Add the eggs and vanilla extract, and whisk until smooth and glossy. Stir in the salt, cinnamon, and flour just until no streaks remain — don’t overmix!

4. Bake

Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.

5. Cinnamon Sugar Topping

While the blondies bake, whisk together the cinnamon sugar mixture. As soon as the blondies come out of the oven, sprinkle the mixture evenly over the top while they're still hot — it’ll stick and melt into a churro-like crust.

6. Cool & Slice

Let the blondies cool in the pan for 5 minutes, then lift them out and place on a wire rack. Cool completely before slicing into squares.

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Pro Tips for Perfect Blondies

• Don’t skip browning the butter — it’s what gives these blondies that rich, nutty depth.
• Sprinkle the cinnamon sugar while the blondies are still warm for the best crust.
• Optional: Add a drizzle of dulce de leche or chocolate ganache for s’mores-churro fusion.
• Want extra crunch? Add a handful of chopped toasted pecans or white chocolate chips to the batter.

Storage Tips

These keep well at room temperature in an airtight container for up to 4 days. You can also freeze them (unsliced or sliced) for up to 2 months — just thaw at room temperature before serving.

Save & Share

These are the perfect treat for:

• Bake sales
• Cozy weekends
• Friendsgiving or holiday cookie boxes
• That one person who always asks for “something cinnamon-y”