Why Make This Recipe
Cinnamon Sugar Blondies are a delightful treat that combines the rich flavor of brown sugar with the warmth of cinnamon. They are chewy, sweet, and perfect for any occasion, from a simple snack to a dessert for a gathering. These blondies are easy to make and can disappear quickly, making them a great choice for anyone who loves baked goods.
How to Make Cinnamon Sugar Blondies
Ingredients:
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, mix melted butter and brown sugar until well combined.
- Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix granulated sugar and cinnamon together and sprinkle over the batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, cut into squares, and serve.
How to Serve Cinnamon Sugar Blondies
Cinnamon Sugar Blondies can be served warm or at room temperature. They are great on their own, but you can also pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Enjoy them with a cup of coffee or tea for a cozy afternoon snack.
How to Store Cinnamon Sugar Blondies
To keep your Cinnamon Sugar Blondies fresh, store them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer freshness. If you want to keep them for an even longer period, consider freezing them in an airtight container. Just make sure to thaw them at room temperature before serving.
Tips to Make Cinnamon Sugar Blondies
- Make sure to melt the butter and allow it to cool slightly before mixing it with the sugar to avoid cooking the eggs.
- Don’t overmix the batter; mix just until the ingredients are combined for the best texture.
- Experiment with different toppings by adding chopped nuts or chocolate chips for an extra twist.
Variation
If you want to change up the flavors, try adding a dash of nutmeg or swapping the cinnamon for pumpkin spice for a fall twist. You could also mix in some chocolate chips or dried fruit for added sweetness.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to omit the added salt in the recipe to balance the flavors.
2. Why did my blondies turn out dry?
Dry blondies can happen if the batter is overmixed or baked too long. Make sure to check them at the lower end of the baking time.
3. Can I make these blondies ahead of time?
Absolutely! You can make these blondies a day in advance and store them in an airtight container. They taste just as good the next day!
Cinnamon Sugar Blondies
Ingredients
Main Ingredients
- 1 cup unsalted butter, melted Make sure to cool slightly before mixing.
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Topping
- 1/2 cup granulated sugar For topping.
- 1 teaspoon cinnamon For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, mix melted butter and brown sugar until well combined.
- Beat in eggs and vanilla extract.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix granulated sugar and cinnamon together and sprinkle over the batter.
Baking
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, cut into squares, and serve.