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.
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 like my Facebook page! I’m sharing all of my new recipe videos there!
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 8x8 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.
Katrina says
These sound so easy!! Love the flavour!
Karly says
They really are easy!
Amy says
I have to admit, you had me with cinnamon sugar. Everything else after was great.
Karly says
Thanks, Amy!
CH says
It’s super simple to make but how are you getting that it makes 16 servings? How small are the pieces supposed to be?
Karly says
They’re pretty small…we generally cut them larger, but I based the serving size off of the cookbook author’s suggestion.
Medeja says
Cinnamon blondies! Yummy!
Shreyashi Ganguly says
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!
Karly says
Thanks so much! 🙂
Mary says
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 🙂
Karly says
Well, thank you, Mary! 🙂
jodi says
Karly, I loved the video! Aaaand I am dying to make those blondies!
Karly says
Thanks so much!
Kathy says
Do I have to use parchment paper or just grease and flour pan? I am so excited to make these!
Karly says
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!
Kayle (The Cooking Actress) says
LOVE the video!!! and these blondies are so fun, I love that they’re cinnamon sugary and they look SO tasty!
Karly says
Thanks, Kayle!
Willie says
I made these last night and they are wonderful, about to go make another batch right now!
Karly says
Glad to hear that!
vivian says
is something missing from this recipe? I made these and they’re flat as a pancake.
Karly says
Nope, the recipe is written correctly. I’m sorry you had trouble with it. Did you use the right sized pan?
vivian says
used the right size pan. shouldn’t there be baking soda or baking powder?
Karly says
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.
Lorraine says
Too much butter
Jennifer says
These are great! I used my gluten free flour mix since I am intolerant and added a little bit of ginger. So yummy!
Karly says
Ginger sounds like a great addition!
Martha says
Do u use plain, self rising or all purpose flour? Might be why one lady’s didn’t work out!
Karly says
All purpose flour should be used here.
Brittany says
I followed the recipe perfectly, but mine came out like bread/cake and not brownie 🙁 what went wrong? On a plus side, it has amazing taste! 🙂
Karly says
Hi Brittany! Did you add any leavening agents to the recipe? It doesn’t call for any, so I’m not sure how it would be lighter/fluffy like a cake and not dense/fudgy like a brownie.
Brittany says
Hey Karly! Thanks for getting back with me so fast. I did not add anything. I followed the recipe perfectly. We used all purpose flour.
Karly says
So strange! Sorry these weren’t quite what you were looking for. I’m not sure what went wrong.
Kim says
I am thinking of trying these, but my mom is more recently gluten free. Can you explain what flour you used and anything differently that you had to do. Some of the things she made did not turn out.
Thank you
Ruth says
No leavening?
Karly says
Nope!
Peggy says
These sound great! Did you use light or dark brown sugar?
Anne Zirkle says
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!
Karly says
So glad you like them!
Vickie Guthrie says
Baked this this morning and are delicious!! I added 1/2 cup of pecans. Thank you, Karly!
Karly says
I bet pecans were a great addition! 🙂
Carrie Gregg says
My family and I are having a Zootopia family movie night. These are perfect Sahara Squares!! Thank you!
Olivia says
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!!
kristen Ward says
How long did you bake it for? I doubled as well!
Jessica says
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.
Karly says
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?
Zhanet says
1 cup = 250gr or?
Karly says
I don’t use grams, so you’d want to look online for a converter.
Jessica says
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.
Karly says
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?
Emily says
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.
Karly says
I have doubled this recipe with a 9×13 pan. Just adjust the baking time as needed.
Emily says
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!!
Karly says
Hope these are the ones for you!
Olivia says
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.
Karly says
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.
Vicky Lynn says
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.
Karly says
Nutmeg and pecans sound like great additions!
cam says
do you use unsalted or salted butter?
Karly says
I always use salted unless otherwise noted. 🙂
Ella says
Would you put a drizzle on them?
Rachel says
I made these for work the other day- they were so good and disappeared so quickly!
Karly says
That’s always a good sign! Glad you enjoyed them!
Lori Mozingo says
So use plain flour or self rising?
Karly says
Regular all-purpose flour!
Chandra says
Should we sift the flour before we make the brownies?
Karly says
Nope, not necessary. 🙂
Shelby Lindsay says
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.
Karly says
So glad to hear that these were a hit! 🙂
Laura Johnson says
Making them now but they are taking FOREVER to bake!!
Tabinda says
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
Karly says
I’m not sure there is much you can do at this point. In the future, I wouldn’t triple the recipe. 🙂
Laura says
These were freaking phenomenal!!! I doubled the recipe and cooked in my convection oven for exactly 22 minutes. Delicious!
Lauren Allar says
Any suggestions on this recipe for High altitude baking? Thanks!!
Karly says
I’m afraid I don’t have any experience with high altitudes, so I can’t help.
Danielle says
Flat as a pancake. Did everything correctly, used the right sized pan…..super bummed.
Ann says
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!
Karly says
Glad you enjoyed the recipe!
Lou says
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.
M Smith says
Easy to make, but didn’t have much flavor in my opinion. And we’re very thin. Not trying to bash someone’s recipe! Just a heads up to anyone thinking of making these.
Julie says
These are DELICIOUS!!!! My hubby’s new fav!
Karly says
Love to hear that! Thanks!
Early Halligan says
Is it possible to make these without the Nutella? If not what would be an acceptable substitute?
Karly says
This recipe doesn’t call for Nutella. Are you thinking of a different recipe?
Nathalie Abreu says
Hi, loved this easy and practical recipe, but is there anyway I could make them less sweet without taking its texture away?
Karly says
I’ve only tested the recipe as written. If you make any changes, let us know how it works out! 🙂
Lindsey s says
Unfortunately these were undercooked even after adding 5 minutes of cook time. They were completely mush and did not solidify when cooled. Tried to pop them back in the oven and then the sugar topping burned but the bottom remained completely mush.
Karly says
I’m sorry you had issues with these Lindsey. I’ve made these countless times and the base recipe is from Mark Bittman’s book. I have no doubt that the recipe is solid, I’d have to assume that you either measured something incorrectly, forgot an ingredient, or your oven temperature was off. It’s so hard to say without being in the kitchen with you, but either way – I’m sorry they didn’t turn out for you.
Tara T says
Very easy recipe to follow and I had everything on hand! I added flax seed for lactation purposes! Tastes great!!
Katy says
I’ve made these twice this week! First batch, I made them exactly as the recipe states. They are delicious and chewy. Upon my 2nd attempt, I read through the comments. For those who want a fluffier blonde, add 1/2 tsp baking powder. I did exactly that for my 2nd batch and these were equally delicious. Either way you make them, serve them warm with some chocolate chip cookie dough ice cream on top. You can thank me later.
sylvia says
Love to make this. When a recipe calls for ‘brown sugar’…. do you mean Light or Dark brown sugar?
Karly says
You can use whichever you prefer. Dark will have a deeper molasses flavor than light. I normally use dark, because we like the intense brown sugar flavor, but either works fine.
Megan says
Made this the last two nights in a row because it’s so good! .. And because the two of us eat it all in one sitting ?? wouldn’t quite say there are 16 servings though, maybe only like 6 bars? Regardless, great recipe, thanks for sharing!
Karly says
Hi Megan! So glad you enjoyed the recipe! 16 bars is very tiny, but they’re pretty rich. You can definitely cut larger if you like. 🙂
Cambria Cox says
I doubled the recipe and made it for my friend who doesn’t like chocolate he absolutely loved it! This is now my favorite recipe to make! I’m going to do it again in a few days!
Jenny Y. says
Great recipe, yummy! I love cinnamon. I doubled the recipe and baked in 9×13 pan, and added 1/2 tsp cinnamon to the batter. Based on the comments about it coming out flat, I added 1/2 tsp baking powder. It turned out good. Thank you for sharing this recipe.
Ann says
Yum! We made these with a duck egg from our CSA. So yummy! They did take significantly longer than 22 minutes to
bake, but they were worth the wait.