Cinnamon Sugar Blondies
These one-bowl cinnamon sugar blondies are soft, chewy, and warmly spiced—perfect for potlucks, after-school snacks, or a cozy fall dessert. With pantry staples and no mixer required, you’ll have buttery, cinnamon-kissed squares with a crisp cinnamon-sugar top in under 40 minutes.
Ingredients
Blondie Batter
- 1 cup unsalted butter melted
- 1.5 cups light brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 tbsp ground cinnamon
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or lightly grease.
- Mix wet: In a large bowl, whisk melted butter and brown sugar until smooth. Whisk in eggs and vanilla.
- Add dry: To the same bowl, add flour, baking powder, salt, and cinnamon. Stir just until combined; batter will be thick.
- Spread & top: Scrape batter into pan and smooth. In a small bowl, mix sugar and cinnamon; sprinkle evenly over the top.
- Bake: 25–30 minutes, until edges are golden and center is just set. Do not overbake.
- Cool & slice: Cool completely in pan, then cut into 16 squares.
Notes
Expert tips: Use room-temperature eggs, avoid overmixing, line your pan for clean edges, and let blondies cool fully before slicing.
Variations: Stir in 1/2 cup chocolate chips, nuts, or dried fruit; drizzle with cream cheese glaze or maple icing; dust with powdered sugar.
Storage: Keep airtight at room temperature up to 4 days (layer with parchment). Freeze individually wrapped squares up to 2 months; thaw at room temp or warm 15–20 seconds in the microwave.