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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.
Melissa Paul says
This recipe needs a leavener. Most cookies even have baking powder or baking soda. I added 1 tsp of baking powder and it really helps. Otherwise, it’s flat as a pancake.
Karly Campbell says
These aren’t cookies – they’re blondies, which are meant to be dense and fudgy, like brownies. The recipe doesn’t call for a leavener on purpose. 🙂
Debra Simmons says
Love the recipe!
Do you think these would freeze well after baking?
Karly Campbell says
Yes, they should freeze great!
Debra Simmons says
Thank you for getting back to me.
Tab O says
AP or self rising flour??
Karly Campbell says
All purpose flour!
Nicola says
Can this be made with gluten free flour? Sounds delicious. Newly diagnosed coeliac
Karly Campbell says
Hi Nicola! I haven’t tried this with gluten free flour, so I’m not sure how it would work out. I’d test it with a 1:1 flour and my guess is it would work fine.
Alyssa says
Very good, however took much longer to bake.
Jean says
The cookies were very dense and chewy. Tasted great though.
Karly Campbell says
Yes, they’re meant to be dense and chewy – like a fudgy brownie without the chocolate.
Rebekah says
Can this be mixed and frozen to bake at a later time? I was thinking of making the “cookie” part, freezing it and then topping and baking when needed.
Karly Campbell says
Hi Rebekah! I think that would work fine, since I freeze raw cookie dough all the time. I haven’t tested it with this one though so I’m not sure how it would affect the bake time.
S. Moon says
My kids favorite.
Rae says
Still cooking after 60 minutes and the middle is raw!!!
Karly Campbell says
Hi Rae, I’m sorry but it sounds like maybe you mismeasured something or your oven is off? These are basically just cookies pressed out into a pan. There is just no way for them to still be raw after an hour. We make these often with no issues so I know the recipe is solid as written.
Andrea says
Flavor is great however, I am a very seasoned baker and after measuring mixing exactly as directed, mine came out very loose after baking according g to the directions as well. Maybe this has to do with the altitude or something. I threw them back in to bake longer. Fingers crossed they firm up.
Karly Campbell says
Yes, if you’re at a higher altitude, you’d likely need to make changes.
Andrea says
Update: as far as altitude, I am in Florida so not a high altitude. I believe there isn’t enough flour in this recipe. After baking for an additional 10 min, and allowing to cool, these never set up. I had to use a spoon to scoop out. The consistency is more like caramel with a crunchy top than a brownie.
Karly Campbell says
Sorry to hear they didn’t work out for you. They do sometimes take longer than 22 minutes, but we’ve never had to add more flour to the recipe. It’s based off of Mark Bittman’s butterscotch brownies which is a pretty popular, well tested recipe. I’m really not sure why some people have issues with these. So frustrating because they always work great for us. 🙁
Diane Clark says
Have made these about 10 times in the past month. So easy to make and everybody’s requesting them. I do add a tsp of cream of tartar and a tsp of almond extract.
Lisa G says
YUMSCIOUS as always.
Doubled the recipe and put on a cookie sheet for 24 minutes.
We can’t wait for them to cool and eat them warm.
A “go to” recipe!
Thanks