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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.
Melody says
I’m definitely not a baker but I made this and it turned out pretty good! I followed the directions exactly except after reading the comments I added 1/2 tsp of baking powder.
I followed the directions about using a toothpick to check the doneness and it came out mostly clean when I poked the middle, but only the outside edges set up. Next time I’ll probably bake for a few more minutes.
None of that affected the flavor though. It’s so good! I think I’m just going to take the middle part and eat it with some vanilla ice cream and it’ll be perfect. Thanks for the recipe!
Kathy says
I made these and they are so good! If I were to double the recipe to a 9 x 13 do I need to increase the cooking time?
Karly says
It may increase a bit, but probably not by much. Just keep an eye on them.
Linda Kolmodin says
Delicious and easy to whip together-my husband likes these and he is picky about dessert!
Karly says
So glad you both enjoyed it! Thanks, Linda!
Jess says
They were OK texture was more like butter cake definitely not a brownie texture which was disappointing very very mushy but i mean it’s sugar and butter so that’s what it tasted like maybe paired with icecream would be better
Karly says
Hi Jess, I wonder if they were underbaked a bit? They should be chewy, not mushy.
Janet Davis says
It turned out great! It was so easy I used pumpkin pie spice instead of cinnamon it was delicious!
Karly says
Oh, a pumpkin topping sounds amazing! 🙂
Shay says
Can’t wait to make! What pan size could I use if not 8×8? Standard brownie pan 9×13 work?
Karly says
Hi Shay! You’d need to double the recipe if you use a 9×13 pan.
Karla says
These are amazing!!! Super easy to make and are seriously delicious!!
Maciah L says
This recipe is so Tasty and Convenient! My family loved it!!
ShayShay says
This recipe is so easy and so loved by all no matter where I take them! I NEVER have leftovers!! Easy to double recipe.
Karly says
I’m so happy to hear that! <3
Rachel says
I haven’t even cooked the batter and I know this is going to be a winner! The batter is phenomenal!
Karly says
Haha, I’m so glad you taste the batter too! 🙂 Enjoy!
Anonymous says
This recipe was super! I didn’t have any vanilla extract so I went for more of a sea salt route and it was fantastic!
Karly says
So glad you enjoyed these!
Bree says
These are so good! Took more like 30 minutes of cook time for me but they were irresistible once ready.
Karly says
I’m so glad you enjoyed them!
Makayla Nickels says
Im wanting to make this recipe but confused because there is no baking powder or baking soda. How does it rise?
Karly says
Hi Makayla! These are blonde brownies, so they’re meant to be more dense like a brownie, not cakey. They get a little bit of rise from the egg, but they’re not light and airy at all.
Corinna says
Love this recipe! I’ve made it three times for different events in the last two weeks. It comes together really quick and is delicious.
Reese says
would gluten free flour be good with this?
Karly says
I don’t really have any experience working with gluten free flour blends, so I’m not sure.
MEverett says
I use almond flour when i bake its gluten free and i takes just as good as all purpose flour to me.
Karly says
Almond flour is a great option, but it doesn’t usually work 1:1 for all purpose flour.