Introduction
There is nothing quite as comforting and nostalgic as the smell of cinnamon sugar. These Cinnamon Sugar Blondies take the classic, chewy, butterscotch-flavored blondie base and marry it with the irresistible warmth of a snickerdoodle cookie. Unlike a dense brownie, a blondie relies on melted butter and a high ratio of brown sugar to achieve its signature fudgy center and crisp, chewy edges. This recipe is simple, requiring no mixer, and delivers a stunning treat, crowned with a crackly, caramelized cinnamon-sugar swirl that makes it absolutely irresistible.
Ingredients
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon Sugar Topping:
- ¼ cup (50g) granulated sugar
- 1 ½ teaspoons ground cinnamon
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, allowing the edges to hang over the sides to create a “sling” for easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until smooth. The melted butter is key to achieving that perfectly chewy texture. Whisk in the eggs one at a time, followed by the vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Be careful not to overmix, which can develop gluten and result in tough blondies.
- Prepare the Topping: In a small bowl, mix the granulated sugar and cinnamon until well combined.
- Assemble and Swirl: Pour the blondie batter into the prepared pan and spread evenly. Sprinkle the cinnamon sugar mixture evenly over the top of the batter. Using a toothpick or a butter knife, gently swirl the topping into the batter—don’t swirl too aggressively; you want distinct ribbons of cinnamon sugar.
- Bake: Bake for 25 to 30 minutes. The edges should look set and slightly golden, but the center should still look slightly soft and glossy. *Tip: Overbaking is the enemy of a fudgy blondie. Remove them when a toothpick inserted near the center comes out with moist crumbs attached, not clean.*
- Cool Completely: Let the blondies cool completely in the pan before lifting them out using the parchment sling. Cooling is essential for the blondies to set and achieve their optimal chewy texture. Cut into 12 to 16 squares.
Nutritional Information
A typical serving (1/16th of the pan) contains approximately 280-320 calories, 15g fat, and 35g carbohydrates. While rich in flavor and sugar, these blondies offer a quick energy boost. Cinnamon is known for its anti-inflammatory and antioxidant properties. Enjoying this treat in moderation allows you to savor the homemade goodness without guilt.
Storage
Store leftover Cinnamon Sugar Blondies in an airtight container at room temperature for up to 4 days. If you prefer a firmer texture, they can be stored in the refrigerator for up to 7 days, though this may slightly dry them out. Blondies freeze exceptionally well; wrap individual squares tightly in plastic wrap and place them in a freezer bag. They will keep for up to 3 months. Thaw overnight at room temperature before serving.
Conclusion
These Cinnamon Sugar Blondies are the perfect dessert for parties, potlucks, or simply a cozy evening at home. Serve them warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce for an elevated experience. For a fun variation, try adding ½ cup of chopped pecans or walnuts to the batter before baking. The combination of the rich butterscotch base and the aromatic cinnamon sugar ensures this recipe will be a permanent fixture in your baking rotation.