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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.
Megan says
Made this the last two nights in a row because it’s so good! .. And because the two of us eat it all in one sitting ?? wouldn’t quite say there are 16 servings though, maybe only like 6 bars? Regardless, great recipe, thanks for sharing!
Karly says
Hi Megan! So glad you enjoyed the recipe! 16 bars is very tiny, but they’re pretty rich. You can definitely cut larger if you like. 🙂
sylvia says
Love to make this. When a recipe calls for ‘brown sugar’…. do you mean Light or Dark brown sugar?
Karly says
You can use whichever you prefer. Dark will have a deeper molasses flavor than light. I normally use dark, because we like the intense brown sugar flavor, but either works fine.
Katy says
I’ve made these twice this week! First batch, I made them exactly as the recipe states. They are delicious and chewy. Upon my 2nd attempt, I read through the comments. For those who want a fluffier blonde, add 1/2 tsp baking powder. I did exactly that for my 2nd batch and these were equally delicious. Either way you make them, serve them warm with some chocolate chip cookie dough ice cream on top. You can thank me later.
Tara T says
Very easy recipe to follow and I had everything on hand! I added flax seed for lactation purposes! Tastes great!!
Lindsey s says
Unfortunately these were undercooked even after adding 5 minutes of cook time. They were completely mush and did not solidify when cooled. Tried to pop them back in the oven and then the sugar topping burned but the bottom remained completely mush.
Karly says
I’m sorry you had issues with these Lindsey. I’ve made these countless times and the base recipe is from Mark Bittman’s book. I have no doubt that the recipe is solid, I’d have to assume that you either measured something incorrectly, forgot an ingredient, or your oven temperature was off. It’s so hard to say without being in the kitchen with you, but either way – I’m sorry they didn’t turn out for you.
Nathalie Abreu says
Hi, loved this easy and practical recipe, but is there anyway I could make them less sweet without taking its texture away?
Karly says
I’ve only tested the recipe as written. If you make any changes, let us know how it works out! 🙂
Early Halligan says
Is it possible to make these without the Nutella? If not what would be an acceptable substitute?
Karly says
This recipe doesn’t call for Nutella. Are you thinking of a different recipe?
Julie says
These are DELICIOUS!!!! My hubby’s new fav!
Karly says
Love to hear that! Thanks!
M Smith says
Easy to make, but didn’t have much flavor in my opinion. And we’re very thin. Not trying to bash someone’s recipe! Just a heads up to anyone thinking of making these.
Lou says
I tried it with and extra half a cup of flour and some white chocolate chips, it was amazing!. Be careful to let the butter cool down before mixing it with the sugar, so you don’t end up with a greasy mess.
Ann says
This is a fantastic recipe for quick, chewy bar cookies. They aren’t meant to rise into cake-like brownies so I wasn’t disappointed and neither were my neighbors in who received them as a thank you gift. Will make these often! Thank you!
Karly says
Glad you enjoyed the recipe!
Danielle says
Flat as a pancake. Did everything correctly, used the right sized pan…..super bummed.
Lauren Allar says
Any suggestions on this recipe for High altitude baking? Thanks!!
Karly says
I’m afraid I don’t have any experience with high altitudes, so I can’t help.
Laura says
These were freaking phenomenal!!! I doubled the recipe and cooked in my convection oven for exactly 22 minutes. Delicious!
Tabinda says
Hi I have tried this recipe before but this time I increased the quantity to 3x and used a big pan but it became thin that’s not the issue but base is firm top is firm Centre is bit soft n wet not very wet but sticky sort of. I have already eaten a hit of them should I rebake it for Centre or what to do its been half a day since I baked it. Plz HELP
Karly says
I’m not sure there is much you can do at this point. In the future, I wouldn’t triple the recipe. 🙂