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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.
Lemon Squeeza says
I added an additional egg yolk and 1/2 teaspoon baking soda. Perfection!
Karly Campbell says
Sounds delicious!
Emerson says
Didn’t work for me 🙁 I was so enthused by the easy ingredients and recipe, followed it, but ended up with an inedible pan. I may try again and incorporate the egg differently; it tasted very eggy.
Briana says
My family loved this!
Karly Campbell says
So glad to hear that!
Amanda Huot says
omg this recipe is amazing! it’s like French toast married a brownie. they’re not the risen full brownies you’re used to, but they’re still so delicious!
Karly Campbell says
I’m so glad you like them! 🙂
Alyssa Williams says
I was so looking forward to these, but they just didn’t turn out good – they were flat and greasy. I bake for a living and followed the recipe, but it was a fail. Any ideas of what may have gone wrong? Thanks!
Karly Campbell says
No idea why they would be greasy…were they just underdone in the middles or were they actually greasy on top? Weird! As for the flatness, they don’t rise much. They’re meant to be dense, like a brownie.
Alyssa Williams says
They were definitely underdone, although the toothpick came out clean and not greasy on the top. I’ll have to give them another try because there’s nothing bad about cinnamon sugar!
Ayshea Robertson says
Is there a version with metric measures instead? These sound so good!
Karly Campbell says
No, sorry. But you could always run it through an online converter. 🙂
Paul says
Is there a good substitute of eggs for this recipe?!
Karly Campbell says
Sorry, I don’t have any experience with egg substitutes, so I’m not sure what might work here.
Rosetta Zook says
I think a flax egg would work great in this recipe!
Amy says
This is a new favorite that we’ll make again and again!
Kayla says
Any advice for doubling this recipe? I was thinking a 9×13 pan should be good, I’m not sure how to adjust the bake time though.
Karly Campbell says
Yes, a 9×13 will be perfect here! I’m not sure how it will affect the bake time though. I’d start checking at the 25 minute mark and use a tester. 🙂
Kayla Keeler says
Thanks!
Vanna Reid says
These have become weekly needs in my house my husband would live off them if he could and they have been a huge hit for crowds I’ve gotten to the point I have the recipe memorized!
Karly Campbell says
I love that! So glad these are a favorite.
Alix L says
The taste of this recipe is super good . I use a different and smaller baking tray but kept all of the same measurements of the ingredients. When it came to the baking part, I couldn’t cook it for the full 20 minutes but after about 10 minutes, it came out a little bit more thin and crisp than expected but the taste was there and it was immaculate.