Cinnamon Sugar Blondies

The Sweetest Treat You Didn’t Know You Needed

Ever walked into a bakery and instantly sniffed out the smell of cinnamon and sugar wafting through the air? Now imagine being able to create that heavenly aroma right in your own kitchen with Cinnamon Sugar Blondies! These delightful bars are not just quick to whip up but also deliver a warm, comforting taste that makes every bite absolutely irresistible. Picture a buttery, chewy base, crowned with a sprinkle of cinnamon sugar – it’s dessert perfection!

Why Make This Recipe

Why grab a box mix when you can make these bars from scratch in one bowl?

• Easy Cleanup: Just one pan! You’ll have more time binge-watching your favorite shows instead of washing heaps of dishes.
• Family-Friendly: Who wouldn’t want soft, chewy blondies hanging around? Kids and adults alike will be sneaking them after dinner (and maybe breakfast, too… no judgment here!).
• Affordable Ingredients: You probably already have most of these in your pantry, making this a budget-friendly treat.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Directions

Ready to whip up some magic? Let’s dive into these simple steps:

1. Preheat the oven to 350°F (180°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs and vanilla extract, whisking until smooth.
4. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool before cutting into bars and serving.

How to Make Cinnamon Sugar Blondies (Overview)

Creating these cinnamon sugar blondies is like a sweet dream. You start by mixing your wet ingredients until they sing with flavor, then combine them with dry ingredients for that perfect batter. Pro tip: Don’t overmix! You want those lovely blondies to stay soft and chewy, not dense. Bake, cool, and voilà! You’ve got a treat that’s just waiting to be devoured.

How to Serve Cinnamon Sugar Blondies

Imagine pulling these golden-brown blondies from the oven, the warm cinnamon aroma filling your kitchen. You can serve them as is, or elevate the experience:

• Dust with additional cinnamon sugar for extra sweetness.
• Pair them with a scoop of vanilla ice cream for a delightful contrast of temperature and taste.
• Drizzle with a little caramel sauce for that decadent touch.

How to Store Cinnamon Sugar Blondies

These blondies can easily last up to a week if stored in an airtight container at room temperature. Feeling ambitious? You can also freeze them for up to three months! Just make sure to wrap them securely, and when you’re ready to indulge, reheat them for a few seconds in the microwave to bring back that freshly baked goodness.

Tips to Make Cinnamon Sugar Blondies

Want to up your blondie game? Check out these insider tricks:

• Timing is key: Make sure not to overbake. Remove them when they’re just set.
• Swap it up: Try brown sugar for a deeper flavor, or use a mix of white and brown for that perfect sweetness.
• Add-ins: Toss in some chocolate chips or nuts for extra texture and flavor.
• Chill before cutting: For cleaner cuts, chill the cooled blondies in the fridge for about 30 minutes before slicing.

Variation

Feeling adventurous? You can easily switch things up!

• Vegan Blondies: Swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use vegan butter.
• Flavor Twist: Add a pinch of nutmeg for a warm autumn flavor or throw in some dried fruits for a chewy surprise.

FAQs

1. Can I use whole wheat flour instead of all-purpose?
Sure! Whole wheat flour will give a nuttier flavor but may make the blondies a bit denser.

2. How can I make these blondies gluten-free?
Simply substitute with a gluten-free flour blend and you’re good to go!

3. Can I make these ahead of time?
Absolutely! You can make these up to two days in advance, just keep them covered at room temperature.

📌 Pin this recipe for your next cozy dinner night!

Cinnamon Sugar Blondies

These delightful cinnamon sugar blondies are quick to make and deliver a warm, comforting taste that makes every bite irresistible. A buttery, chewy base topped with a sprinkle of cinnamon sugar creates a perfect dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup unsalted butter, melted Melted for easy mixing.
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Method

 

Preparation

1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish.
2. In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined.
3. Add the eggs and vanilla extract, whisking until smooth.
4. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool before cutting into bars and serving.

Notes

These blondies can be stored in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. For best results, reheat in the microwave before serving.