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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.
Unhappy baker says
Will never make this again!!!! I flow recipes to a T as I did with this one and this came out veryyy uncooked . The only thing that came out was the cinn and sugar on the top. Waste of my time and grocieries.
Karly says
Sorry to hear this didn’t work out for you. The instructions do state to leave it in the oven until a tester comes out mostly clean
Andrea says
Can I make this in a 9×9?
Karly says
You can, but they’ll be very thin.
HeatherM says
Very tasty treat with few ingredients! I topped mine with pumpkin whipped cream I just happened to have!
Karly says
Sounds like the perfect topping!
nat says
Just tried making these blondies! They were very chewy & very fudgey. I followed the recipe exactly how it’s supposed to be I just personally didn’t like the flavor so much. I am a huge fan of the cinnamon & sugar mixture but the flavor wasn’t there for me.
Kate says
I love blondies and wanted to love this recipe. I read all the comments and made sure I did it just like it said. They tasted sort of eggy to me, and I didn’t love the flavor. It seems you can either hit or miss this recipe, and unfortunately I missed.
Pancake says
I’ve read a lot of comments saying that the middle would t bake, well if your are like me and read the reviews AFTER you make the recipe and are wondering what to do with the yummy, gooey, goodness that just won’t bake…. I simply cut up a bunch of apples, threw them in a pan with some cinnamon, sugar, and a little butter. The used the blondie as a crumble and stuck it back in the oven! I’m waiting on it to finish now but I’ll come back and let you know how it turned out!
Sarah says
I read all of the other comments, and I understand people’s concern with no leveling agent in the recipe. But I’m assuming they are suppose to be a thinner bar (like lemon bars for example). I made these today as written and mine turned out 1/2” thick. They were very good and I loved how the bottom was a little more chewy rather than cakey. I think I may try drizzling them with icing next time!
Lisa says
There is something missing from this recipe. It bakes up about 1/4” thick, nothing like the photos.
Karly says
Hi Lisa! The recipe works as written. The base of the recipe comes from Mark Bittman’s book and has been tested thoroughly by me and thousands of others. Are you sure you used an 8×8 pan? If you put them in a 9×9 or bigger, they’d be very thin. Either way, they’re not super thick to begin with. No more than a 1/2 inch. 🙂
Grace Fuller says
Good taste! Because there is no leavening agent in this recipe, the blondies are very dense and thin. I think I will try adding some baking powder or soda next time. Overall, they were very quick and easy to make, and tasted delicious!
Alyshia says
Bake at what temp?
Karly says
Step 1: Preheat oven to 350 degrees. 🙂
Lexi says
Love these!! After reading the other reviews I decided to add 1/2 teaspoon of baking powder. They turned out delicious!! Will definitely be making these again.
Diane says
WOW…. just wow!
I was worried that the batter seemed to thick when I poured it into the baking dish, and I’m glad I followed the direction about putting down parchment (normally I just skip that step and really grease the pan well).
THESE WERE AMAZING! Didn’t last until the end of the day, and even my husband who rarely eats sugar (he’s on a lifestyle- I mean diet) ate 2 large pieces one after another.
I didn’t have an 8×8 pan, so I used a 7x10ish and it still worked fine. These chewy, goey blondies WILL become a staple in the house!
Karly says
Love to hear that, Diane! 🙂
Joyce says
Very easy
Joyce says
Tasted great. Made for woman at work who can’t eat chocolate.
Karly says
That was sweet of you, Joyce! 🙂
Ann says
Yum! We made these with a duck egg from our CSA. So yummy! They did take significantly longer than 22 minutes to
bake, but they were worth the wait.
Jenny Y. says
Great recipe, yummy! I love cinnamon. I doubled the recipe and baked in 9×13 pan, and added 1/2 tsp cinnamon to the batter. Based on the comments about it coming out flat, I added 1/2 tsp baking powder. It turned out good. Thank you for sharing this recipe.
Cambria Cox says
I doubled the recipe and made it for my friend who doesn’t like chocolate he absolutely loved it! This is now my favorite recipe to make! I’m going to do it again in a few days!