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Cinnamon Sugar Blondies

These easy cinnamon sugar blondies are the perfect fall treat, combining the chewy texture of a blondie with the warm, comforting flavors of cinnamon and sugar. They are incredibly simple to make and will fill your kitchen with a delightful aroma.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons granulated sugar for topping
  • 1/2 teaspoon cinnamon for topping

Equipment

  • 8x8 inch baking pan
  • Parchment paper (optional)
  • Medium bowl
  • Large bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife or skewer
  • Oven
  • Toothpick

Method
 

  1. Preheat oven to 350°F (175°C). Grease and lightly flour an 8x8 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Be careful not to overmix.
  6. In a small bowl, mix together 1 teaspoon of cinnamon with a few tablespoons of the blondie batter.
  7. Pour the blondie batter into the prepared baking pan. Use a knife or skewer to gently swirl the cinnamon batter throughout the rest of the batter.
  8. In a small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon of cinnamon. Sprinkle evenly over the top of the blondie batter.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Let cool in the pan for at least 15 minutes before cutting into squares. For cleaner cuts, refrigerate for a bit longer.

Notes

For best results, use room temperature eggs. Don't overmix the batter to avoid tough blondies. Store the blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage. For a variation, add 1/2 cup of chopped nuts or chocolate chips to the batter.