This BLONDIE RECIPE is perfectly chewy, ready in less than 30 minutes, and topped with crackly cinnamon and sugar! My family can’t get enough of these little treats and I love how simple they are to make for any occasion.
We make lots of brownies in this house, but sometimes you just need a change!
But not a big change…a small change. A blonde brownie instead of a…well…brown brownie. 😉
These blondies are the best dang blondies I’ve ever eaten and they are beyond easy. One bowl, no mixer, ready in less than 30 minutes.
I love how exceptionally chewy they are, especially when you pair them with a crackly cinnamon sugar topping!
We love bar desserts. These peanut butter and jelly bars are another favorite!
Why we love these blonde brownies:
One Bowl! Who doesn’t love an easy clean up?
No Mixer Needed! The butter is melted, so all you need is a spoon and some elbow grease.
Six Ingredients! Bet you have everything you need in your kitchen!
Chewy! There’s nothing like biting into a gooey, chewy blondie – especially one topped with a crackly cinnamon sugar topping.
Common questions about this recipe:
Yes, that is one of the best parts! In order to achieve this, the blondies should cook until they are almost done, and then finish cooking while cooling. You can test this by sticking a toothpick in the blondies one to two inches from the edge of the pan. If the toothpick comes out mostly clean, pull them from the oven.
Yep. Both. Haha! There is no chocolate in them, which is why they aren’t brownies. They have that fudgy texture of a brownie, though. They have the flavor of a cookie going on at the same time!
More bar recipes:
Cinnamon Sugar Blondies
Ingredients
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 cup flour
- Pinch of salt
- 5 teaspoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment.
- Add the butter and brown sugar to a medium mixing bowl and stir to combine.
- Stir in the egg and vanilla.
- Stir in the flour and salt until well combined.
- Spread into the prepared pan. Combine sugar and cinnamon and sprinkle over the batter.
- Bake for 22 minutes or until a tester comes out mostly clean.
- Cool before cutting.
Nutrition Information:
This post was originally published in December 2015 and was updated in December 2020.
April Abeyewardene says
Question: would you recommend a dark nonstick or glass baking dish? Those are the two 8×8 I have, or I have a 9×13 “Caphalon gold” as well. Thanks!
Karly says
Hi April! We normally use a metal pan for baking things like this, but either would work. If you use a 9×13 you’ll want to double the recipe.
Annabell says
This recipe was pretty good but I didn’t use the right size dish so they were very thin.
Tammy Doty says
These are the yummiest cookie bars and stays soft-a little chewy but omg they are scrumptious!!!!
I added butter, scotch and white chocolate chips, a little bit of sugar and toffee bits!
I love making these cookies they’re my go to and I know you know what happen over here with everybody’s houses oh my Lordy so so I can do this much to give to somebody and still eat a couple of them. Yes, Aunt Byp can join a little cookie while you work Thank you so much for doing that and sharing your recipe. It’s delicious.
Karly says
So glad you enjoy the recipe, Tammy! 🙂
Rachael says
So easy and a huge hit in my house!
Avern Johnson says
I dont have butter on hand. Can you margarine like “I can’t believe it’s not butter?
Karly says
No, I would not use margarine. It doesn’t generally bake quite the same as butter.
Tina says
I just got done making and eating these, lol. Possibly my new favorite dessert! Followed the recipe as written and they turned out amazing! Thank you for sharing this!
Karly says
So glad you enjoyed them! 🙂
Jane says
Made these this evening and man they are amazing! Hubby walked in the door and he mentioned how good the house smelled and asked if I had made cinnamon rolls lol. I doubled the batch and baked it for 25 minutes in a 9 x 13 pan. They were so quick and easy to stir together that this will become one of my favorite recipes!
Jane says
Shoot, forgot to rate the recipe!
Karly says
So glad you enjoyed them, Jane! Thanks for the rating and review! 🙂
Kelly Anderson says
These were amazing!! I ended up putting white chocolate chips into the recipe and it reminded me of a cookie I use to make that I loved! They cooked really well too!!
Karly says
So glad you enjoyed these!
Lindsay Reyes says
Delicious! Teenage boys ate them right up. Next time I will need to triple the recipe though. Makes 8×8 pan as is.
Karly says
So glad you enjoyed these! 🙂
Haley says
This recipe was exactly what I wanted. I doubled it, baked it 25 minutes, and it was the perfect, chewy blondie!
Karly says
So glad you enjoyed these! 🙂
rk says
are these supposed to be super gooey? I baked an extra 15 minutes and they still came out gooey
Karly says
They should be fudgy, like brownies.
Alex says
I followed the recipe to a T except for the flour. I used Almond flour since we did not have all-purpose flour. Will this affect the consistency of the blondie?
22 mins in and it definitely is goey but it’s breaking apart. Not really solidifying
Karly says
Unfortunately, almond flour really doesn’t work the same as all purpose and they can’t generally be exchanged like that. This will definitely affect the consistency. Not sure if they’ll still turn out okay or not, but they likely won’t be a soft, chewy cookie bar.
Melanie says
I made this in a 9″ round and it took about 20 minutes and produced a delicious Blondie! I tried them tonight in mini muffin form and this recipe filled all 24 minis. I baked for 10 minutes and they turned out great! All edges, just like I like.
Karly says
Thanks for sharing! So glad you enjoyed the recipe!
Cathy M. says
QUESTION: Can these blondies be frozen? If so, for how long? Thank you.
Karly says
Hi Cathy! They should freeze like any other cookie recipe – probably around 3 months.
Amelia W says
It’s really nice and easy to make. I was a bit skeptical about it not containing a rising agent, but it turned out to be delicious and gooey. I added a bit of cinnamon to the batter as well to make it more flavorful.
Autumn A says
I made these for my husband to take to work and they were a huge hit! A doubled recipe went perfectly into a 9”x13” pan and it was gone within a few hours. I was skeptical because there’s no leavening agent but apparently they’re amazing! They’ve been requested again!
Karly says
So happy they were a hit! 🙂
Megan says
How long did you bake it for since you doubled it ?!
Autumn says
Hi!! I baked them for 25 minutes!
Donna says
Do you use plain or self-raising flour
Autumn says
I used all purpose!
Karly says
You’ll want all-purpose flour.
Sue Bloomfield says
I loved these. Made them for a catering. Men working to build our garage/shop. They were a hit from everyone!