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.
PKMN says
Absolutely delicious! Turned out perfect. The only thing not great is it doesn’t make very much…just a small square pan. Wish it was 9×13…because it’s an awesome recipe!!!
Karly says
Hi there! You can double the recipe and bake in a 9×13. 😉 So glad you enjoyed them!
PKMN says
Thank you Karly. These are chewy and delicious just like the recipe said they would be!
Karly says
So glad to hear that! 🙂
Nancy says
Could I double (or triple?) recipe and cook in a 10×15 jelly roll pan?
Karly says
I haven’t tested this one in a 10×15 pan. We double for a 9×13, so tripling might work for a 10×15.
Kiki says
Would this recipe also work with margarine or only with butter?
Karly says
We always recommend butter. I’ve never tested it with margarine.
Jan davis says
Our were gooey. I placed back in the oven for several more mins. They has the consistency of uncooked cookie dough. We loved the favor
We have bauble ovens and I was cleaning the top one. I am not sure if that was the problem or not
Sherri Harmon says
My daughter made these. What a great flavor! Will be one our new favorite treats to eat. Taste is so good
Karly says
Thanks, Sherri!
Fiona Rogers says
Hi these look so good! I’m trying to eat less animal products and was wandering if I can make these vegan? I know I can get vegan butter but do you have an idea what or if I could replace the egg with?
Karly says
Hi Fiona! I have no personal experience with using vegan products, but I do know flax eggs are sometimes used in place of real eggs. Might be worth looking into that. 🙂
Clarissa Cope says
One egg = one banana
Kristi says
Best blondies ever!
Karly says
Thanks, Kristi!
Mary says
Made it one day, had to make again, 2nd time grandson helped! A new fav!
May try a double recipe next time 🙂
Karly says
Thanks, Mary!
Marge says
I’m glad I tried making these, but we didn’t really care for the results – the texture of ours wasn’t really chewy, not really like a brownie by any means. It was more like eating a partially fallen cookie, and it was extremely sweet. Maybe it needs some baking soda or something to give it some lift. I baked it for the 22 minutes and even though it tested done, I left it in for another 5 minutes. Still it was very dense.
KG says
I agree with your results. I followed these directions to a T and still found the results to be inconsistent with what was posted. I was looking for more chewy consistency, this is a dry cake like desert. Still good, will add some baked apples and vanilla ice cream.
Florentina says
Very good write-up. I definitely love this website. Thanks!
Laurie Allan says
I have made these 4 times now. We love them. This is my favorite blondie recipe now, and I have made many through the years. I made exactly as recipe, except I doubled and made in a 9×13. Did not add any baking powder..it does not need it. My brownie recipe has none either.
Karly says
Thanks, Laurie!
Liberty nelkie says
I love this! I made it for my parents! I would add a LITTLE bit of baking power to make it if you want a thicker blondie??
Liberty says
Sorry for the spelling errors!
Lindsay Adams says
We made this for Thanksgiving because we don’t like pumpkin pie. It was a huge hit, we didn’t have any leftovers.
Karly says
So glad you enjoyed it!
Microwaved buns says
I love it?
Melissa Faircloth says
What type of flour did you use? All purpose or self rising?
Karly says
All purpose.