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.
Shannon says
So good! I broiled it for a couple minutes at the end to make the sugar crisp up. Turned out great!
Alex M says
Just to clarify is this 1/2 stick of butter melted or 1/2 cup of butter already melted? Thanks for sharing!
Karly says
We melt 1/2 cup (1 stick) of butter.
Cherie says
Not very good won’t make them again
Cherie says
They measurement for cube and melted are the same
Kim says
Trying to figure out how to savage the dough, definitely too wet and sticky for a brownie.
Karly says
Have you baked them yet? If you follow the recipe as directed, they’ll bake up just fine.
Tabitha Pangman says
We’ll THAT sure was a delicious snickerdoodle cookie in the shape of a brownie! I am not mad about it at all… absolutely delicious, and SUPER SIMPLE!
I did add a bit more like 2 1/2 “pinches” of salt, because I was using unsalted butter (The recipe doesn’t specify) and I thought it would need a little more to offset the sweet. And I think you measure those things with your heart, lol!
Great recipe, I am saving it for future use!
Karly says
So glad you enjoyed these! Thanks for the review! 🙂
Thaathu says
I made this today, followed the recipe to a T but it came out like a hard cake and sugar on top didn’t melt. Oven at 350, 22 mins. Im not sure what went wrong
Karly says
Hello! I’m sorry to hear these didn’t work out for you. They should be soft and chewy, like a cookie in bar form. The sugar on top doesn’t melt, however. Sounds like they were overbaked if they were hard. Your oven may run a bit hot or you just needed less time. Use a tester and pull them out when just a few moist crumbs come out on the tester.
Bricia says
Easy and convenient!
I just made these and they came out great. I doubled the recipe for a 9×9 at 25 minutes. The texture is soft and chewy. I got scared with I put in my toothpick and it came out clean even in the middle but so far they have stayed soft. I think it needed more salt but my husband tired them and he enjoyed it. I plan to add a salted caramel to the top which I think will fix it. Otherwise, quick and easy recipe. I cut mine into 12 pieces. Thanks!
Sarah says
Sounds delicious! I would like to make these for a potluck. Do you think the recipe could be modified to make a 9×13?
Karly says
Yep, you’d just want to double everything. 🙂
lynn G. says
all purpose flour or self rising? thank u
Karly says
All purpose flour. 🙂
Dannette Cruz says
This is one of my favorite recipes. I use my brownie pan, so it makes 12 individual ones!
Karly says
Whoops, hit reply too soon! Double everything and keep an eye on the bake time. It’ll take a bit longer, but not sure how much long. I’d just start watching at the original time and keep an eye on things.
Emma Richter says
They always turn out so good!
Karly says
Thanks, Emma!
Leslie S. says
Everyone loves these blondies! So easy and tastes so good.
Karly says
hanks, Leslie!
Sonia says
This came out very chewy. Went straight into the trash.
Karly says
Hmm, blondies are supposed to be chewy. They’re basically a cookie bar.
Sherri says
Right!! They look good and now that I know they’re chewy I really wanna make them!
Erica says
Do these freeze well?
Karly says
They should freeze fine, though we’ve never tried.
Jen says
So quick and easy! Added butterscotch chips to batter and sprinkled kosher salt on top instead of cinnamon sugar
Karly says
Delicious!
Kristel says
They turned out amazing! I drizzled white chocolate on top too and it was perfect. Thank you for sharing this recipe.
Karly says
Ooh, white chocolate sounds like a great addition! 🙂