Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Line a 9x9 baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment paper.
Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until the butter turns a golden brown color and gives off a nutty aroma. Remove from heat and let cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, white granulated sugar, and brown sugar. Whisk until smooth and creamy. Add the eggs, vanilla extract, and almond extract, then mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Transfer Batter: Pour the batter into the prepared baking dish, spreading it evenly.
Bake: Bake in the preheated oven for 28-32 minutes or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Cool: Allow the blondies to cool completely in the baking dish before lifting them out using the parchment paper overhang. Transfer to a cutting board and slice into 9 squares.
Serve: Serve the snickerdoodle blondies with a scoop of your favorite ice cream for an extra treat.
