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

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27 minutes minutes

Sweet Treat

Karly CampbellPosted:12/1/15Updated:1/23/21

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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)

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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

Follow me on social for more recipe ideas & inspiration!

Recipe

Cinnamon Sugar Blondies

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

3.74 from 776 votes

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Prep5 minutes minutes

Cook22 minutes minutes

Total27 minutes minutes

Serves 16 bars

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:

Author: Karly Campbell

Course:Dessert

Cuisine:American

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@bunsinmyoven

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

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LK says
Posted on 3/28/2024 at 2:06PM

So easy to make and delicious every time!
Reply
Liliya says
Posted on 3/4/2024 at 8:36PM
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
See Also
Ultra Creamy Vegan Cookie Dough Cheesecake Recipe
- Karly Campbell says
  Posted on 3/5/2024 at 4:43AM
  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
Stephanie Newcomb says
Posted on 3/2/2024 at 5:00PM
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
Gina says
Posted on 2/25/2024 at 6:14PM

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
  Posted on 2/26/2024 at 8:22AM
  So glad you loved these! <3
  Reply
Sonya says
Posted on 2/4/2024 at 3:18PM
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
Marissa says
Posted on 1/18/2024 at 6:44AM

Really hard to tell when they are done and super sweet. Tastes like snickerdoodle cookie dough! Overall ok but not my favorite
Reply
Sabrina says
Posted on 1/7/2024 at 9:21AM
The flavor is good but the texture is too soft and chewy to where you question if it’s done.
Reply
Jess says
Posted on 11/22/2023 at 9:58AM
Can I use dark brown sugar not light brown sugar
Reply
- Karly Campbell says
  Posted on 11/22/2023 at 11:13AM
  Sure!
  Reply
Jamie De Rosa says
Posted on 11/19/2023 at 6:28PM

Great recipe and easy to make!
Reply
Paola says
Posted on 11/15/2023 at 10:38AM
Hi! Is a 10×6 pan the same as a 8×8?
Reply
- Karly Campbell says
  Posted on 11/16/2023 at 7:18AM
  I have no idea. A 9 inch round pan should be the same though.
  Reply
Linda Hess says
Posted on 11/4/2023 at 6:26AM

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
  Posted on 11/4/2023 at 8:02AM
  So glad you all enjoyed them!
  Reply
Jess says
Posted on 10/28/2023 at 1:17PM

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
  Posted on 10/29/2023 at 5:36AM
  I’m so glad you enjoy these! Thanks for sharing!
  Reply
Virginia Noll says
Posted on 10/28/2023 at 12:50PM
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
  Posted on 10/29/2023 at 5:37AM
  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
  - Rhonda S says
    Posted on 3/24/2024 at 5:26PM
    
    This recipe tastes great but mine turned out thinner as well. Was wondering what elevation you’re at. I’m at 7000′ and usually add some extra flour and/or baking soda to compensate. I may need to experiment a bit. Thanks!
  - Karly Campbell says
    Posted on 3/25/2024 at 5:39AM
    Hi Rhonda! We’re at 500′ and I don’t really have any experience with baking at higher elevations, but that may be it? Also want to be sure you’re using an 8×8 and not a 9×9 dish as that would affect it as well.
DL says
Posted on 10/25/2023 at 5:27PM

Had these at our church potluck and loved them, I asked for the recipe to make them myself!
Reply
- Karly says
  Posted on 10/26/2023 at 5:43AM
  I’m so glad you enjoyed them! 🙂
  Reply
- Kathy says
  Posted on 3/7/2024 at 8:13AM
  
  Loved them so much made a bigger. Batch turned out great
  Reply

Older Comments

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

FAQs

How do you know when blondies are done baking? ›

Visual cues: Blondies are done baking when the middle is slightly jiggly and shiny on top, but the edges look solidified. Be careful not to overbake or they will become dry and crumbly. Remember: residual heat will continue to cook the blondies.

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

Both have chewy textures. However, blondies have a much lighter and softer taste than brownies. The ingredients used in brownies are where the two recipes diverge the most. Blondies use vanilla extract and brown sugar instead of cocoa powder to get their flavor, while brownies use chocolate and cocoa.

Keep Reading ›

How can you tell if a blondie is raw? ›

In the case of brownies and blondies, most of the time you want to intentionally under-bake them to achieve that ideal moist, fudgy texture. The key is not under-baking them too much or too little. The toothpick test should produce a few errant crumbs stuck to the tester but not a smooth smear of batter.

Get More Info ›

Why are my blondies cakey? ›

Cakey blondies can be a result of too much liquid in the batter, over-baking, or under-stirring. First and foremost, follow the recipe instructions and only add 1 egg plus 1 egg yolk. That means you'll have an extra egg white leftover when making this recipe.

Keep Reading ›

Are blondies supposed to be gooey in the middle? ›

Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

Tell Me More ›

Why won't my blondies cook in the middle? ›

If your blondies are raw in the middle, it's important to consider the baking temperature and the type of pan you're using. We recommend using an 8×8-inch metal square pan (ours is from USA Pans), as it provides consistent heat distribution and baking results.

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How should blondies look in the middle? ›

A toothpick or knife inserted in the center of the pan should come out slightly moist, possibly with a few crumbs. It it has wet batter, bake your blondies for a few more minutes. If they are looking dark, cover thrm with foil to prevent further browning.

Discover More Details ›

What did blondies used to be called? ›

And before chocolate brownies came about, blondies were call brownies or molasses brownies... which to be honest is a bit confusing.

Show Me More ›

Why is a blondie called a blondie? ›

Chocolate brownies quickly became the norm and came to be known simply as 'brownies'. Around the mid-1900s the original molasses brownies became known as blonde brownies, which in turn became 'blondies'.

Know More ›

Why are my blondies still gooey? ›

If your blondies are still a little gooey for your liking after they've cooled, let them sit on a cooling rack overnight, lightly covered with plastic wrap. This period of time will help them solidify even more. Also, be sure your oven is actually at the temperature it says it is.

Know More ›

What temperature are blondies 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.

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.

How do you keep blondies moist? ›

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy.

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Can I use soda instead of baking powder? ›

Remember that baking soda is stronger than baking powder, so you'll want to use a quarter of the amount of baking soda as powder. So if the recipe calls for 1 tsp. baking powder, use ¼ tsp. baking soda.

View Details ›

How do you tell if brownies are fully cooked? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

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