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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.
Julie Wells says
This was delicious!
Vanessa G says
I am now known for these blondies…after years of my dish going uneaten at parties, I finally found a hit! Everyone loves them and they’re so easy to make! 10/10
Karly Campbell says
Oh gosh, I love that! <3
Hannah crouch says
I made them cooked 350 44min and mine are still like I didn’t even cook them straight dough other then a crunchy sugar top . What did I do wrong?
Karly Campbell says
Hi Hannah!! Did you add or change any ingredients? These are just like brownies without the cocoa, so they would set up the same. They’re meant to be chewy and soft, but they do need to cool a bit after baking to set up. My guess is that after these cool, they’ll be quite hard and crunchy from over baking.
Hannah crouch says
I did not change any ingredients followed the recipe as I wanted to try something new. This morning ( the next day) there still like I never even baked them? though they are till delicious eaten with a spoon.
Karly Campbell says
Hi Hannah! That’s so weird. I don’t understand how any baked good could still be totally raw after 45 minutes in the oven. I’m sorry – I’m not sure what happened!
Karly Campbell says
One thing you might want to test is your oven temp. I hate blaming a recipe failure on someone’s oven, but we make these alllll the time and they have so many good reviews from other readers, so I know the recipe is solid. You might try popping an oven safe thermometer in your oven to make sure it’s coming up to temp. Or just try these again and make sure it wasn’t some mismeasurement or weird fluke? 🙂
Lindsay says
So yummy! Can I freeze these?
I used dairy free margarine instead of butter since my son is dairy intolerant. I love having something on hand to thaw for him when we’re going to have something he can’t eat!
Karly Campbell says
I think these would freeze just fine, but I haven’t tried it myself. 🙂
Char Carlson says
Easy and quick but not a lot of taste.
Char says
These were divine! Absolutely easy and delicious.
Karly Campbell says
I’m so glad you loved them! Thanks, Char!
Paulette Beasley says
Just wondering about baking powder or self rising flour? I tend to over think about everything!?
Karly Campbell says
Nope, there is no leavening agent needed. They’re meant to be fudgy and chewy, not light and airy. 🙂
Georgie says
Cannot wait to make these, yum.
Christina E says
These are sinful and I’m here for it. I made them with my boys for the first time today and they are definitely part of the dessert rotation from now on. So much yum in each bite!
Addisson wall (bicknell) says
This ressepy is really good,I’m 12 and I think this is easy 🙂
Leah says
I LOVEEEEEE this recipe!!!! It is so amazing and isn’t overly sweet!!! Highly recommend!!
Rebekah Brown says
This was a big hit at our church small group. Everyone kept saying they tasted like snickerdoodle bars.
Christine Seckler says
Wow! This recipe was easy and tasted Amazing! It tasted like fresh Carmel with a chewy texture! Will definitely make agin! Thanks Karly!
Karly Campbell says
I’m so glad you enjoyed it!
Alice L says
Perfect!
M says
Easy to make and so delicious!