Description
Whip up easy cinnamon sugar blondies! This sweet fall treat brings warm spice and chewy goodness. Simple to make, tastes like autumn.
Ingredients
Scale
- Base Ingredients:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (for batter)
- Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (for topping)
Instructions
- Prep Your Pan: First things first, get your 8×8 inch baking pan ready. I line mine with parchment paper, leaving an overhang on the sides. Trust me on this; it makes lifting the blondies out so much easier. I learned this the hard way after scraping a batch out with a spatula, which was not pretty. Preheat your oven to 350°F (175°C) too, because waiting is the hardest part!
- Melt the Butter & Sugars: In a medium microwave-safe bowl, melt your unsalted butter. Once it’s liquid gold, whisk in the light brown sugar and granulated sugar until it’s all smooth and glossy. This step is crucial for that chewy texture. I once didn’t whisk enough, and had little sugar granules in my blondies, which was, well, crunchy in the wrong way.
- Add Wet Ingredients: Let the butter-sugar mixture cool for just a minute or two – you don’t want to scramble your eggs! Then, whisk in your large eggs, one at a time, until fully incorporated. Follow with the vanilla extract. It should look rich and inviting, smelling sweet already, honestly.
- Combine Dry Ingredients: In a separate bowl, whisk together your all-purpose flour, baking powder, salt, and ground cinnamon. Just a quick whisk to make sure everything’s evenly distributed. This is where I always get a little flour puff on my nose, a baker’s badge of honor, I guess!
- Mix Batter & Bake: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Don’t overmix! Overmixing develops gluten, and we want fudgy blondies, not tough ones. Pour the batter into your prepared pan, spreading it evenly. It’ll look a little thick, that’s okay!
- Cinnamon Sugar Topping & Finish: In a small bowl, mix the extra granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the blondie batter in the pan. Pop it into your preheated oven and bake for 25-30 minutes. The edges should be golden brown, and a toothpick inserted into the center should come out with moist crumbs, not wet batter. Let them cool completely before cutting for the neatest squares. The smell filling your kitchen? Pure autumn bliss!