Cinnamon Sugar Blondie Recipe | Buns In My Oven (2024)

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27 minutes minutes

Sweet Treat

Karly Campbell

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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.

Cinnamon Sugar Blondie Recipe | Buns In My Oven (1)

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!

Cinnamon Sugar Blondie Recipe | Buns In My Oven (2)

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.

Cinnamon Sugar Blondie Recipe | Buns In My Oven (3)

Common questions about this recipe:

Should my blondies be gooey in the middle?

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.

Are blondies basically vanilla brownies? Or are they just square-shaped cookies?

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:

  • Millionaire Shortbread
  • Brookies
  • Homemade Brownies
  • Mississippi Mud Brownies
  • Peanut Butter Chex Bars
Cinnamon Sugar Blondie Recipe | Buns In My Oven (4)
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Cinnamon Sugar Blondie Recipe | Buns In My Oven (5)

Recipe

Cinnamon Sugar Blondies

Blondie recipe that is perfectly chewy, ready in less than 30 minutes, and topped with crackly cinnamon and sugar!

3.76 from 700 votes

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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:

Calories: 141kcal (7%)| Carbohydrates: 20g (7%)| Protein: 1g (2%)| Fat: 6g (9%)| Saturated Fat: 3g (19%)| Cholesterol: 26mg (9%)| Sodium: 59mg (3%)| Potassium: 30mg (1%)| Sugar: 14g (16%)| Vitamin A: 195IU (4%)| Calcium: 17mg (2%)| Iron: 0.5mg (3%)

Author: Karly Campbell

Course:Dessert

Cuisine:American

Keyword:easy bar recipes, easy dessert recipes, party recipes

Did You Make This?Tag Us On Instagram

This post was originally published in December 2015 and was updated in December 2020.

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Cinnamon Sugar Blondie Recipe | Buns In My Oven (10)

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  1. Liliya says

    Not sure what I did wrong because I followed all the instructions properly and my bloodies turned out dry. They taste okay but aren’t gooey whatsoever. I baked them for exactly 22 minutes

    Reply

    • Karly Campbell says

      Hi Liliya! That’s disappointing! It could be that your oven runs a bit hot, so they were done before the 22 minutes. Did you test them before the 22 minute mark to see if they were done? You also want to make sure you’re spooning flour into the measuring cup and leveling it off, not packing it in. Too much flour will make them dry as well.

      Reply

  2. Stephanie Newcomb says

    I haven’t eaten it yet – but it looks SO GOOD! I doubled the recipe and put it in the 9×13 Pyrex with parchment paper. I WILL SAY – in true scatterbrained fashion – i started with mixing the brown sugar and flour. *facepalm*. So then I mixed everything together EXCEPT for the eggs/vanilla/cinnamon. I scrambled those three together and then mixed with the others…spread it in the pan and baked it. Looks like the traditional blondie brownies!

    Reply

  3. Gina says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (11)
    This recipe is delicious! I loved it. It was like eating a snickerdoodle cookie that wasn’t baked all the way. Amazing. I could have eaten the entire pan.

    Reply

    • Karly Campbell says

      So glad you loved these! <3

      Reply

  4. Sonya says

    This was way to buttery for me, I mean like a layer of butter that was at the bottom.
    Tasted good, just won’t waste that much butter to make again.

    Reply

  5. Marissa says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (12)
    Really hard to tell when they are done and super sweet. Tastes like snickerdoodle cookie dough! Overall ok but not my favorite

    Reply

  6. Sabrina says

    The flavor is good but the texture is too soft and chewy to where you question if it’s done.

    Reply

  7. Jess says

    Can I use dark brown sugar not light brown sugar

    Reply

    • Karly Campbell says

      Sure!

      Reply

  8. Jamie De Rosa says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (13)
    Great recipe and easy to make!

    Reply

  9. Paola says

    Hi! Is a 10×6 pan the same as a 8×8?

    Reply

    • Karly Campbell says

      I have no idea. A 9 inch round pan should be the same though.

      Reply

  10. Linda Hess says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (14)
    Insanely good! I added a 1/2 cup of chocolate chips to the batter before spreading in the pan. My family inhaled them (including the “non-dessert” people)! Thank you for an amazing addition to my dessert repretoire.

    Reply

    • Karly says

      So glad you all enjoyed them!

      Reply

  11. Jess says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (15)
    My husband and I love this recipe! Perfect for the holiday season. We made it twice so far and are bringing it to game night with the fam. Will be keeping this one as a quick, easy and delicious go-to. Thanks! And happy holidays!

    Reply

    • Karly says

      I’m so glad you enjoy these! Thanks for sharing!

      Reply

  12. Virginia Noll says

    Mine didn’t seem to raise as high as yours. Thought it might be missing soda or powder but rechecked the recipe

    Reply

    • Karly says

      Nope, there is no leavening agent in these. They’re not very thick, and are meant to be chewy and a bit dense – fudgy. Did you use the same size pan as us? If your pan is larger that would make them thinner.

      Reply

  13. DL says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (16)
    Had these at our church potluck and loved them, I asked for the recipe to make them myself!

    Reply

    • Karly says

      I’m so glad you enjoyed them! 🙂

      Reply

    • Kathy says

      Cinnamon Sugar Blondie Recipe | Buns In My Oven (17)
      Loved them so much made a bigger. Batch turned out great

      Reply

Older Comments

Cinnamon Sugar Blondie Recipe | Buns In My Oven (2024)

FAQs

What is the difference between a brownie and a blondie? ›

Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa. Plus, brownies usually include white sugar instead of brown sugar.

Why are my blondies cakey? ›

These took 30 minutes in my fan oven. If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. One good tip if you aren't sure is to bake them till they have the wobble, and then once cooled, put them in the fridge for at least an hour to help 'set' them before cutting up!

How do you know when blondies are done baking? ›

Brownies and Blondies

The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter. The edges will feel firm to the touch (not just set but actually kind of firm and crispy) and the surface will feel soft when pressed but will not spring back.

Why is my blondie not cooking in the middle? ›

We want to make sure the blondies cook through completely but remain soft and gooey in the center. Avoid glass or ceramic pans as those materials take longer to heat up and cook. This often leads to the center being undercooked by the time the edges start to dry out.

Why do blondies have so much sugar? ›

People tend to think of blondies as lighter version of brownies, just without the cocoa. It's not that simple. Most blondie recipes have way more flour and they rely heavily on brown sugar for chewiness. In other words, the process is similar to making cookie dough, which is to say that it's SO easy.

How should blondies look in the middle? ›

Pour into loaf tin and smooth over. Place onto a baking tray on the middle shelf of oven and bake for 25 minutes. Check your Blondie, the centre should have a slight wobble, if very wobbly put back into the oven for a few minutes until it has firmed a little. Leave in loaf tin until cool.

Can I put undercooked blondies back in the oven? ›

If your baked goods are undercooked:
  1. If they are only slightly undercooked, you can try returning them to the oven and baking for a few more minutes.
  2. If they are significantly undercooked, you may need to extend the baking time significantly.
Sep 14, 2023

What can I use instead of baking powder in blondies? ›

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Can I eat undercooked blondies? ›

So if your blondies are very wet, then they're most likely undercooked. In the UK, eggs with the Red Lion seal of approval are safe to eat raw or undercooked. So you can slightly undercook blondies and brownies if you prefer a fudgier texture.

What temperature should blondies be when done? ›

Doneness: Determining the right time to take cookies out of the oven is always tricky—even more so for blondies and brownies. An internal temp of 205° F (taken in the middle with an instant-read thermometer) yields a cookie bar that's fully cooked yet still perfectly moist and fudgy every single time.

Can you put blondies straight in the fridge? ›

Yes. But seal them as airtight as possible so they don't dry out in the refrigerator. Yes, it certainly is OK. Just make sure you wrap them in plastic, or put them in a sealed container first.

What does toothpick comes out clean mean? ›

If the recipe calls for “few moist crumbs attached,” there should be a scattering of wet crumbs on the toothpick. But if the recipe calls for the toothpick to come out “clean,” then there shouldn't be any crumbs adhering to the toothpick. It's OK if the toothpick looks a little moist or greasy.

Why are my blonde brownies dry? ›

Do not over-bake the brownies. This recipe shouldn't take longer than 26 minutes to bake so make sure you check on them at 23 minutes. If over-baked, the blondie portion will be dry and crumbly instead of soft and tender.

Can you use baking soda instead of baking powder? ›

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

How do you soften blondies? ›

Heat a non stick pan on medium heat for about 5 minutes. On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes.

Why is the brownie called blondie? ›

Chocolate was an early-20th-century innovation that quickly became the norm. At about mid-century, molasses brownies became known as blonde brownies. Soon after, the name shortened to blondies, giving the confection its own identity outside the brownie's shadow.

What are the three types of brownies? ›

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Why is it called a blondie brownie? ›

This means the original brownies were blondies but blondies get their name from brownies. And where do brownies get their name from? Not their colour. Brownies take their name from the mischievous little creatures - called 'brownies'' - that featured in the cartoons and poems of the Candian author Palmer Cox.

Which came first blondies or brownies? ›

Unlike cakes, because blondies are classified as finger foods, they fall under the category of a cookie bar. And it's believed that blonde brownies actually predate chocolate brownies by about 10 years.

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