Description

These Irresistibly Chewy Cinnamon Swirl Snickerdoodle Blondies combine the soft chewiness of classic blondies with the warm, spicy cinnamon swirls of snickerdoodles. With a buttery base and a delightfully sweet cinnamon-sugar swirl layered throughout, these blondies deliver a perfect balance of flavors and textures, making them an irresistible treat for any occasion.

Ingredients

Scale

Blondie Batter

1 cup unsalted butter (melted and slightly cooled)
1 1/4 cups light brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt

Cinnamon Swirl

1/3 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter (melted)

Topping

2 tablespoons granulated sugar (mixed with 1/2 teaspoon ground cinnamon)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, allowing an overhang for easy blondie removal after baking.
Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and well combined. Add eggs and vanilla extract, whisking thoroughly until the mixture is fully incorporated and creamy.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution of leavening agents and smooth batter texture.
Add Dry to Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can make blondies tough.
Prepare Cinnamon Swirl: In a small bowl, mix the granulated sugar and ground cinnamon for the swirl. Stir in the melted butter until the texture resembles wet sand, which will allow for an even swirl throughout the blondies.
Layer Batter and Swirl: Spread half of the blondie batter evenly into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Dollop the remaining batter on top and gently spread it to cover the cinnamon layer.
Create Swirls: Using a butter knife, gently swirl the cinnamon mixture through the batter, creating a marbled effect without fully blending it in to retain flavor contrasts.
Add Topping (Optional): Sprinkle the cinnamon-sugar topping mixture over the surface of the blondie batter to add a sweet, crunchy finish.
Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs, ensuring the blondies remain chewy.
Cool and Slice: Allow the blondies to cool in the pan for 20 minutes. Use the parchment paper overhang to lift them out of the pan, transfer to a cutting board, and slice into squares for serving.

Notes

Use room temperature eggs to help the batter come together smoothly and avoid lumps.
Do not overmix the batter once the flour is added to keep the blondies tender and chewy.
For easy removal, make sure the parchment paper hangs over the sides of the baking dish.
Use a toothpick test to avoid overbaking; a few moist crumbs ensure a chewy texture.
Optional cinnamon-sugar topping adds an extra layer of sweetness and crunch but can be omitted if preferred.
Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon blondies, Snickerdoodle blondies, Chewy blondies, Cinnamon swirl dessert, Blondie recipe, Easy dessert bars