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.
Alyshia says
Bake at what temp?
Karly says
Step 1: Preheat oven to 350 degrees. 🙂
Lexi says
Love these!! After reading the other reviews I decided to add 1/2 teaspoon of baking powder. They turned out delicious!! Will definitely be making these again.
Grace Fuller says
Good taste! Because there is no leavening agent in this recipe, the blondies are very dense and thin. I think I will try adding some baking powder or soda next time. Overall, they were very quick and easy to make, and tasted delicious!
Lisa says
There is something missing from this recipe. It bakes up about 1/4” thick, nothing like the photos.
Karly says
Hi Lisa! The recipe works as written. The base of the recipe comes from Mark Bittman’s book and has been tested thoroughly by me and thousands of others. Are you sure you used an 8×8 pan? If you put them in a 9×9 or bigger, they’d be very thin. Either way, they’re not super thick to begin with. No more than a 1/2 inch. 🙂
Sarah says
I read all of the other comments, and I understand people’s concern with no leveling agent in the recipe. But I’m assuming they are suppose to be a thinner bar (like lemon bars for example). I made these today as written and mine turned out 1/2” thick. They were very good and I loved how the bottom was a little more chewy rather than cakey. I think I may try drizzling them with icing next time!
Pancake says
I’ve read a lot of comments saying that the middle would t bake, well if your are like me and read the reviews AFTER you make the recipe and are wondering what to do with the yummy, gooey, goodness that just won’t bake…. I simply cut up a bunch of apples, threw them in a pan with some cinnamon, sugar, and a little butter. The used the blondie as a crumble and stuck it back in the oven! I’m waiting on it to finish now but I’ll come back and let you know how it turned out!
Kate says
I love blondies and wanted to love this recipe. I read all the comments and made sure I did it just like it said. They tasted sort of eggy to me, and I didn’t love the flavor. It seems you can either hit or miss this recipe, and unfortunately I missed.