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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.
Vickie Guthrie says
Baked this this morning and are delicious!! I added 1/2 cup of pecans. Thank you, Karly!
Karly says
I bet pecans were a great addition! 🙂
Anne Zirkle says
Thank you soooo much for this recipe! I have always liked blondies, but these take them to a whole new level. You have created the perfect amount of gooey dense caramelly deliciousness. With cinnamon & sugar. Seriously ridiculous!
Karly says
So glad you like them!
Peggy says
These sound great! Did you use light or dark brown sugar?
Ruth says
No leavening?
Karly says
Nope!
Jennifer says
These are great! I used my gluten free flour mix since I am intolerant and added a little bit of ginger. So yummy!
Karly says
Ginger sounds like a great addition!
Martha says
Do u use plain, self rising or all purpose flour? Might be why one lady’s didn’t work out!
Karly says
All purpose flour should be used here.
Brittany says
I followed the recipe perfectly, but mine came out like bread/cake and not brownie 🙁 what went wrong? On a plus side, it has amazing taste! 🙂
Karly says
Hi Brittany! Did you add any leavening agents to the recipe? It doesn’t call for any, so I’m not sure how it would be lighter/fluffy like a cake and not dense/fudgy like a brownie.
Brittany says
Hey Karly! Thanks for getting back with me so fast. I did not add anything. I followed the recipe perfectly. We used all purpose flour.
Karly says
So strange! Sorry these weren’t quite what you were looking for. I’m not sure what went wrong.
Kim says
I am thinking of trying these, but my mom is more recently gluten free. Can you explain what flour you used and anything differently that you had to do. Some of the things she made did not turn out.
Thank you
vivian says
is something missing from this recipe? I made these and they’re flat as a pancake.
Karly says
Nope, the recipe is written correctly. I’m sorry you had trouble with it. Did you use the right sized pan?
vivian says
used the right size pan. shouldn’t there be baking soda or baking powder?
Karly says
No, there is no leavening agent in these. They should be chewy and fudgy, not at all like cake. I’m not sure what could have gone wrong as I use this base in all of my blondie recipes and it works perfectly every time. I’m sorry you had problems with it.
Lorraine says
Too much butter
Willie says
I made these last night and they are wonderful, about to go make another batch right now!
Karly says
Glad to hear that!
Kayle (The Cooking Actress) says
LOVE the video!!! and these blondies are so fun, I love that they’re cinnamon sugary and they look SO tasty!
Karly says
Thanks, Kayle!
Kathy says
Do I have to use parchment paper or just grease and flour pan? I am so excited to make these!
Karly says
I always use parchment or foil, just because I like being able to pop the whole batch out and cut them neatly. But, you can definitely just spray with non-stick cooking spray. 🙂 Enjoy!
jodi says
Karly, I loved the video! Aaaand I am dying to make those blondies!
Karly says
Thanks so much!
Mary says
OMG , you did an awesome job sweetie, just loved your comments, you just stop beating yourself up, i think you are adorable and love the recipe.
Thank you so much and God bless , hugs to you 🙂
Karly says
Well, thank you, Mary! 🙂
Shreyashi Ganguly says
Karly,
I liked your video (flying spoon and all). I hope you make more of such videos.
The recipe looks beautiful. I am pinning it for later use.
Cheers!
Karly says
Thanks so much! 🙂
Medeja says
Cinnamon blondies! Yummy!
Amy says
I have to admit, you had me with cinnamon sugar. Everything else after was great.
Karly says
Thanks, Amy!
CH says
It’s super simple to make but how are you getting that it makes 16 servings? How small are the pieces supposed to be?
Karly says
They’re pretty small…we generally cut them larger, but I based the serving size off of the cookbook author’s suggestion.
Katrina says
These sound so easy!! Love the flavour!
Karly says
They really are easy!