Cinnamon Sugar Blondies
Blondie recipe that is perfectly chewy, ready in less than 30 minutes, and topped with crackly cinnamon and sugar!
Hello, friends.
I’m here today with something new and exciting and maybe a little terrifying.
I made a video. Of food. For you to watch.
My hands and arms (lots of arms, because I’m sorry, this was my first attempt at video and I didn’t realize how arm-y I was until I had already finished) are making their big debut. I hope you’re ready for it.
So, the video should hopefully show you how to make these cinnamon sugar blondies.
You actually don’t really need a video, because they are the easiest things in the world to make, but that’s why I chose them for my first video. Because I’m a chicken and I didn’t want to do hard things.
Blondie recipe with cinnamon sugar – can’t go wrong!
Anyway, that’s enough video talk. Watch it or don’t, but I’ll shut up about it now.
I will not, however, shut up about these blonde brownies.
I used Mark Bittman’s base recipe from his book, How To Cook Everything.
They 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 these blondies are, especially when you pair them with a crackly cinnamon sugar topping! Beyond delicious and perfect for adding to your holiday cookie trays.
Now go subscribe to my YouTube channel! I might just make another video one of these days!
Cinnamon Sugar Blondies
Blondie recipe that is perfectly chewy, ready in less than 30 minutes, and topped with crackly cinnamon and sugar!
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
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Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment.
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Add the butter and brown sugar to a medium mixing bowl and stir to combine.
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Stir in the egg and vanilla.
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Stir in the flour and salt until well combined.
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Spread into the prepared pan. Combine sugar and cinnamon and sprinkle over the batter.
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Bake for 22 minutes or until a tester comes out mostly clean.
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Cool before cutting.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
These sound so easy!! Love the flavour!
They really are easy!
I have to admit, you had me with cinnamon sugar. Everything else after was great.
Thanks, Amy!
Cinnamon blondies! Yummy!
Karly,
I liked your video (flying spoon and all). I hope you make more of such videos.
The recipe looks beautiful. I am pinning it for later use.
Cheers!
Thanks so much! 🙂
OMG , you did an awesome job sweetie, just loved your comments, you just stop beating yourself up, i think you are adorable and love the recipe.
Thank you so much and God bless , hugs to you 🙂
Well, thank you, Mary! 🙂
Karly, I loved the video! Aaaand I am dying to make those blondies!
Thanks so much!
Do I have to use parchment paper or just grease and flour pan? I am so excited to make these!
I always use parchment or foil, just because I like being able to pop the whole batch out and cut them neatly. But, you can definitely just spray with non-stick cooking spray. 🙂 Enjoy!
LOVE the video!!! and these blondies are so fun, I love that they’re cinnamon sugary and they look SO tasty!
Thanks, Kayle!
I made these last night and they are wonderful, about to go make another batch right now!
Glad to hear that!
is something missing from this recipe? I made these and they’re flat as a pancake.
Nope, the recipe is written correctly. I’m sorry you had trouble with it. Did you use the right sized pan?
used the right size pan. shouldn’t there be baking soda or baking powder?
No, there is no leavening agent in these. They should be chewy and fudgy, not at all like cake. I’m not sure what could have gone wrong as I use this base in all of my blondie recipes and it works perfectly every time. I’m sorry you had problems with it.
Too much butter
These are great! I used my gluten free flour mix since I am intolerant and added a little bit of ginger. So yummy!
Ginger sounds like a great addition!
No leavening?
Nope!
These sound great! Did you use light or dark brown sugar?
Thank you soooo much for this recipe! I have always liked blondies, but these take them to a whole new level. You have created the perfect amount of gooey dense caramelly deliciousness. With cinnamon & sugar. Seriously ridiculous!
So glad you like them!
Baked this this morning and are delicious!! I added 1/2 cup of pecans. Thank you, Karly!
I bet pecans were a great addition! 🙂
My family and I are having a Zootopia family movie night. These are perfect Sahara Squares!! Thank you!
These are so delicious!! I doubled the recipe and baked it in a larger cake pan and it turned out wonderful, I would definitely make again, so easy and so yummy!!
I’m sorry to tell you that these did not turn out for me. I followed the recipe and ended up with a greasy puddle.
That’s strange! Are you sure you measured everything correctly? I’ve made this recipe countless times without an issue. Sounds like maybe too much butter or not enough flour?
1 cup = 250gr or?
I don’t use grams, so you’d want to look online for a converter.
Made these tonight and they were yummy but turned out more like a cake. Any idea as to what I did wrong? I mixed everything in my kitchenaid. That was the only thing I did differently.
That’s strange! These are definitely dense and fudgy rather than light and airy. I wonder if over-mixing may have done it? Did you add any baking soda or baking powder?
Would it work to double the recipe and use a larger pan? Or should I just make two batches? I need larger quantities for a family gathering.
I have doubled this recipe with a 9×13 pan. Just adjust the baking time as needed.
Awesome! Thanks so much!! I tried another recipe for the same thing before I found this one and they weren’t.. cinnamony (pretty sure that’s not a word, haha!) enough! And they were too cake-like. These sound more like what I’m looking for.. Can’t wait to try them!!
Hope these are the ones for you!
Hi made these and were delicious but used vegan subsitutions. Loved the recipe and am wondering waht the nutrition facts are, calories per serving that jist.
I don’t calculate nutrition information, especially since you’ve made changes to the recipe. You’ll need to plug the recipe, with changes, into one of the free online calculators.
I found this link via a post on Facebook. I’ve been looking for something new to include in a care package dinner for neighbors with a brand new baby. This fit the bill and was very easy to make. I made them tonight as a trial run and loved them. I added a pinch of nutmeg and a handful of chopped pecans. I look forward to making these often.
Nutmeg and pecans sound like great additions!
do you use unsalted or salted butter?
I always use salted unless otherwise noted. 🙂
Would you put a drizzle on them?
I made these for work the other day- they were so good and disappeared so quickly!
That’s always a good sign! Glad you enjoyed them!
So use plain flour or self rising?
Regular all-purpose flour!
Should we sift the flour before we make the brownies?
Nope, not necessary. 🙂
Ok, so I’m a little crazy over cinnamon, and this recipe did not disappoint!! I love the gooey-ness. I served it warm with some vanilla cinnamon ice cream from talenti and it was perfection! Tasted just as great room temp with no ice cream. Thank you for sharing; won’t be my last time making it.
So glad to hear that these were a hit! 🙂
Making them now but they are taking FOREVER to bake!!
Hi I have tried this recipe before but this time I increased the quantity to 3x and used a big pan but it became thin that’s not the issue but base is firm top is firm Centre is bit soft n wet not very wet but sticky sort of. I have already eaten a hit of them should I rebake it for Centre or what to do its been half a day since I baked it. Plz HELP
I’m not sure there is much you can do at this point. In the future, I wouldn’t triple the recipe. 🙂
These were freaking phenomenal!!! I doubled the recipe and cooked in my convection oven for exactly 22 minutes. Delicious!
Any suggestions on this recipe for High altitude baking? Thanks!!
I’m afraid I don’t have any experience with high altitudes, so I can’t help.
Flat as a pancake. Did everything correctly, used the right sized pan…..super bummed.
This is a fantastic recipe for quick, chewy bar cookies. They aren’t meant to rise into cake-like brownies so I wasn’t disappointed and neither were my neighbors in who received them as a thank you gift. Will make these often! Thank you!
Glad you enjoyed the recipe!
I tried it with and extra half a cup of flour and some white chocolate chips, it was amazing!. Be careful to let the butter cool down before mixing it with the sugar, so you don’t end up with a greasy mess.