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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.
Laura Johnson says
Making them now but they are taking FOREVER to bake!!
Shelby Lindsay says
Ok, so I’m a little crazy over cinnamon, and this recipe did not disappoint!! I love the gooey-ness. I served it warm with some vanilla cinnamon ice cream from talenti and it was perfection! Tasted just as great room temp with no ice cream. Thank you for sharing; won’t be my last time making it.
Karly says
So glad to hear that these were a hit! 🙂
Chandra says
Should we sift the flour before we make the brownies?
Karly says
Nope, not necessary. 🙂
Lori Mozingo says
So use plain flour or self rising?
Karly says
Regular all-purpose flour!
Rachel says
I made these for work the other day- they were so good and disappeared so quickly!
Karly says
That’s always a good sign! Glad you enjoyed them!
Ella says
Would you put a drizzle on them?
cam says
do you use unsalted or salted butter?
Karly says
I always use salted unless otherwise noted. 🙂
Vicky Lynn says
I found this link via a post on Facebook. I’ve been looking for something new to include in a care package dinner for neighbors with a brand new baby. This fit the bill and was very easy to make. I made them tonight as a trial run and loved them. I added a pinch of nutmeg and a handful of chopped pecans. I look forward to making these often.
Karly says
Nutmeg and pecans sound like great additions!
Olivia says
Hi made these and were delicious but used vegan subsitutions. Loved the recipe and am wondering waht the nutrition facts are, calories per serving that jist.
Karly says
I don’t calculate nutrition information, especially since you’ve made changes to the recipe. You’ll need to plug the recipe, with changes, into one of the free online calculators.
Emily says
Would it work to double the recipe and use a larger pan? Or should I just make two batches? I need larger quantities for a family gathering.
Karly says
I have doubled this recipe with a 9×13 pan. Just adjust the baking time as needed.
Emily says
Awesome! Thanks so much!! I tried another recipe for the same thing before I found this one and they weren’t.. cinnamony (pretty sure that’s not a word, haha!) enough! And they were too cake-like. These sound more like what I’m looking for.. Can’t wait to try them!!
Karly says
Hope these are the ones for you!
Jessica says
Made these tonight and they were yummy but turned out more like a cake. Any idea as to what I did wrong? I mixed everything in my kitchenaid. That was the only thing I did differently.
Karly says
That’s strange! These are definitely dense and fudgy rather than light and airy. I wonder if over-mixing may have done it? Did you add any baking soda or baking powder?
Zhanet says
1 cup = 250gr or?
Karly says
I don’t use grams, so you’d want to look online for a converter.
Jessica says
I’m sorry to tell you that these did not turn out for me. I followed the recipe and ended up with a greasy puddle.
Karly says
That’s strange! Are you sure you measured everything correctly? I’ve made this recipe countless times without an issue. Sounds like maybe too much butter or not enough flour?
Olivia says
These are so delicious!! I doubled the recipe and baked it in a larger cake pan and it turned out wonderful, I would definitely make again, so easy and so yummy!!
kristen Ward says
How long did you bake it for? I doubled as well!
Carrie Gregg says
My family and I are having a Zootopia family movie night. These are perfect Sahara Squares!! Thank you!