Dessert

Cinnamon Sugar Blondies Recipe

ByElla Hart November 18, 2025November 18, 2025

Introduction

If you love the warm, cozy flavors of cinnamon sugar, these Cinnamon Sugar Blondies will quickly become your new favorite treat! Soft and chewy with a crackly cinnamon-sugar crust, they offer a delightful twist on classic blondies. Perfect for any occasion, they are easy to make with just one bowl and no mixer.

A close-up image of two stacked squares of soft, crumbly brown sugar bars with a slightly cracked top layer sprinkled lightly with granulated sugar. The bars show a moist and dense texture with a rough, grainy surface, and the bottom layer is a little darker than the top. The background is blurred but shows more pieces of similar bars on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170g (¾ cup) unsalted butter, melted
200g (1 cup) brown sugar, packed
50g (¼ cup) granulated sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
190g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

2 tbsp granulated sugar
1 tsp ground cinnamon

Optional Add-ins:

White or dark chocolate chips
Chopped pecans or walnuts
A drizzle of caramel or white chocolate

Instructions

Step 1: Preheat your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper and lightly grease it.
Step 2: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Whisk until fully combined.
Step 3: Stir in the flour, baking powder, salt, and cinnamon until just combined. The batter will be thick—don’t overmix!
Step 4: Pour the batter into the prepared pan and smooth the top. Mix 2 tbsp sugar with 1 tsp cinnamon and sprinkle evenly over the batter.
Step 5: Bake for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let cool completely before slicing into bars.

Tips & Variations

Use melted butter for a soft and chewy texture without needing a mixer.
Don’t overbake; the center should be slightly underdone when removed from the oven, as it will firm up while cooling.
Add chocolate chips or nuts into the batter for extra flavor and texture.
Drizzle with caramel or melted white chocolate for a decadent finish.

Storage

Store blondies in an airtight container at room temperature for up to 4 days. To keep them moist longer, refrigerate for up to a week. Reheat gently in the microwave or enjoy them cold.

How to Serve

The image shows a close-up of a square-shaped, soft dessert bar with a crumbly texture, layered in two main parts: the top layer is a light brown, slightly grainy crust sprinkled with fine white sugar crystals, and the bottom layer is a darker, moist base with a dense texture. The edges are slightly rough, highlighting the crumbly nature of the bar. The background features more of these dessert bars stacked closely together on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty taste.

How do I know when the blondies are done baking?

The edges should be set and golden, and a toothpick tested in the center will come out with a few moist crumbs. The center should still be slightly soft to keep the blondies chewy.