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Cinnamon Sugar Blondies

Enjoy these delicious, buttery Cinnamon Sugar Blondies that combine soft, chewy textures with a sweet cinnamon-sugar topping for a warm, comforting treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Blondie Base
  • 1 cup unsalted butter, melted Ensure it’s unsalted for the right balance of flavor.
  • 1.5 cups packed brown sugar Light brown sugar for a deeper flavor profile, dark brown works too.
  • 0.5 cup granulated sugar This adds just the right amount of sweetness.
  • 2 large eggs Bring them to room temperature for better integration.
  • 2 teaspoons vanilla extract A high-quality vanilla will elevate the flavor!
  • 2 cups all-purpose flour Sift it for a light, airy texture.
  • 1 teaspoon baking powder Fresh baking powder ensures proper rising.
  • 0.5 teaspoon salt Balances the sweetness perfectly.
  • 1 tablespoon ground cinnamon Use freshly ground for a warm kick.
For the Topping
  • 0.25 cup granulated sugar Additional sugar for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Mix until smooth and shiny, about 2 minutes.
  3. Add the eggs and vanilla extract, stirring until fully incorporated and glossy.
  4. In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. A few floury streaks are okay.
  6. Pour the batter into the prepared baking dish and spread evenly.
  7. Mix the additional sugar with a pinch of cinnamon and sprinkle generously over the batter.
Baking
  1. Bake for 25-30 minutes. Check doneness with a toothpick inserted in the center.
  2. Allow to cool in the pan for about 10-15 minutes before slicing into squares.

Notes

For a richer flavor, consider browning the butter before mixing. Store in an airtight container for up to 3 days, or freeze for up to 3 months.