Blondies

These blondies are buttery, soft, and satisfying with a cinnamon-sugar ribbon that melts into the tender crumb. The top bakes to a light golden brown while the interior stays moist and slightly chewy, with pockets of sweet, creamy white chocolate throughout. The aroma while baking is warm and comforting, filled with butter and cinnamon with hints of vanilla and white chocolate. These bars are perfect for a cozy afternoon treat, a bake sale, or a dessert to bring to a potluck. If you enjoy cinnamon-swirled bars, you may also like this Cinnamon Sugar Blondies variation for another take on the same flavor profile.

Ingredients

• 3/4 cup unsalted butter, softened to room temperature
  Softening the butter makes it easier to cream with the sugars and yields a tender texture.

• 3/4 cup granulated sugar
  Adds sweetness and helps create a slightly crisp top.

• 3/4 cup packed light brown sugar
  Provides moisture and a mild caramel flavor from the molasses.

• 2 large eggs, room temperature
  Eggs bind the batter and add richness. Room temperature eggs blend more smoothly.

• 2 teaspoons pure vanilla extract
  Enhances the overall flavor with warm, sweet notes.

• 2 and 1/3 cups all-purpose flour
  The structure for the blondies. Measure by spooning into the cup and leveling for accuracy.

• 1 and 1/2 teaspoons baking powder
  Gives a modest lift for a light, tender crumb.

• 1/2 teaspoon cream of tartar
  Adds a slight acidity that helps with texture and browning.

• 1/2 teaspoon salt
  Balances sweetness and highlights flavors.

• 1 cup white chocolate morsels
  Melts into pockets of creamy sweetness throughout the blondies.

• 1 tablespoon white chocolate morsels (for topping)
  A few extra morsels on top add visual appeal and a little extra white chocolate in each bite.

• 1/4 cup granulated sugar (for cinnamon-sugar filling)
  Mixed with cinnamon to form the sweet ribbon.

• 2 teaspoons ground cinnamon
  Adds warm spice for the cinnamon-sugar layer.

For another sweet twist, see this take on chewy blondies in Grandmas Chewy Butterscotch Blondies.

Step-by-step Instructions

1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring there is an overhang for easy removal.
   Tip: Leave enough overhang on two opposite sides so you can lift the blondies from the pan after cooling.

2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until fluffy, about 3 minutes.

3. Add the eggs and vanilla extract to the mixture; beat until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
   Tip: Stop mixing as soon as the flour is incorporated to avoid overworking the batter.

6. Gently fold in the white chocolate morsels.

7. Press half of the dough into the prepared baking pan to create an even layer.

8. In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon to make the cinnamon-sugar filling; sprinkle this mixture evenly over the layer of dough in the pan.

9. Flatten the remaining dough and layer it over the cinnamon-sugar filling, pressing it gently to adhere.

10. Press the additional tablespoon of white chocolate morsels on top and sprinkle with any leftover cinnamon-sugar mixture.

11. Bake in the preheated oven for 32-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

12. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang and cutting them into squares.
    Tip: Cooling fully in the pan helps the cinnamon ribbon set so slices are cleaner.

For a lighter take using a mix-in swap, check this recipe idea featuring Greek yogurt and peanut butter in Healthy Greek Yogurt Peanut Butter Blondies.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 32 to 35 minutes
• Total Time: About 47 to 50 minutes
• Servings: 16 squares
• Calories: Approximately 305 kcal per square

Tips, Storage & Variations

• Tips:

  • Use room temperature eggs and butter to ensure even mixing.
  • Press the dough gently into the pan so the cinnamon-sugar layer spreads evenly without tearing through.
  • If your white chocolate morsels are large, chop a few so they distribute more evenly.

• Storage:

  • Store cooled blondies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate up to 7 days. Bring to room temperature before serving for best texture.

• Freezing:

  • Wrap cooled squares individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

• Variations using only the existing ingredients:

  • Extra white chocolate pockets: fold in an additional 1 tablespoon of white chocolate morsels into the batter and reserve the same amount for topping.
  • Double cinnamon ribbon: increase the cinnamon-sugar filling by mixing 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and use half between layers and half on top for a stronger cinnamon presence.
  • Thinner bars: press the layers slightly thinner in a larger pan for thinner, more cookie-like blondies.

For a salty-sweet contrast idea, see an inspired recipe for salted caramel and pretzel combinations at Salted Caramel Pretzel Blondies.

Frequently Asked Questions

Q1: How do I know when blondies are fully baked?
A1: They are done when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Q2: Can I use brown butter instead of softened butter?
A2: Yes, brown butter will add a nutty flavor, but be sure to cool it slightly before mixing so it does not cook the eggs.

Q3: Can I make these in a different size pan?
A3: You can change pan size, but baking time will vary. Use a larger pan for thinner bars and a smaller pan for thicker bars and adjust time accordingly.

Q4: Why is cream of tartar included?
A4: Cream of tartar adds a touch of acidity that helps texture and promotes gentle rise and browning.

Q5: Can I substitute dark or milk chocolate for the white chocolate morsels?
A5: Yes, swapping in milk or dark chocolate morsels will change the flavor profile but works well.

Q6: How should I cut clean squares?
A6: Chill the cooled blondies briefly or use a sharp knife warmed with hot water, wiping it between cuts for clean edges.

People Also Ask

Q: Can I mix the cinnamon and sugar directly into the batter instead of layering?
A: You can, but layering creates a distinct ribbon of cinnamon-sugar that melts and pockets between the layers, which gives a different texture and look.

Q: Will using melted butter change the texture?
A: Melted butter will produce a denser, fudgier blondie, while softened butter creamed with sugar yields a lighter crumb.

Q: How should I measure flour for this recipe?
A: Spoon the flour into the measuring cup and level it off with a straight edge to avoid packing and too much flour.

Q: Can I add nuts to these blondies?
A: Yes, you can fold in chopped nuts, but they are not included in the ingredient list and will alter the texture.

Q: Is it better to cool in the pan or on a wire rack?
A: Cool completely in the pan first so the cinnamon-sugar layer sets, then transfer to a wire rack if desired.

Q: Are blondies the same as brownies?
A: Blondies are similar to brownies in shape and method but flavored with brown sugar and vanilla rather than cocoa.

Q: Can I halve the recipe?
A: Halving is possible, but use a smaller pan and adjust baking time; watch closely because time will decrease.

Q: How do I prevent the top from cracking?
A: Avoid overmixing and do not overbake. Mix until just combined and remove when a few moist crumbs cling to a toothpick.

Conclusion

These blondies bring together buttery richness, a cinnamon-sugar ribbon, and pockets of creamy white chocolate for a comforting bar that is simple to make and crowd pleasing. If you want another popular take on blondies, try The Best Blondie Recipe – Sugar Spun Run for a different method and tips. For a classic, reliable approach, see Classic Blondies – Simply Recipes which offers background and variations. I hope you bake a batch soon and enjoy sharing them with friends and family.

Cinnamon Sugar Blondies

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These blondies are buttery, soft, and satisfying with a cinnamon-sugar ribbon that melts into the tender crumb.

• Author: daniel-kim
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 and 1/3 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup white chocolate morsels
• 1 tablespoon white chocolate morsels (for topping)
• 1/4 cup granulated sugar (for cinnamon-sugar filling)
• 2 teaspoons ground cinnamon

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Instructions

1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
2. Beat the softened butter, granulated sugar, and brown sugar together until fluffy, about 3 minutes.
3. Add the eggs and vanilla extract; beat until well combined.
4. Whisk together the flour, baking powder, cream of tartar, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the white chocolate morsels.
7. Press half of the dough into the prepared baking pan.
8. Combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon; sprinkle over the layer of dough.
9. Layer the remaining dough over the cinnamon-sugar filling.
10. Press the additional white chocolate morsels on top.
11. Bake for 32-35 minutes, until golden brown.
12. Allow to cool completely before lifting out and cutting into squares.

Notes

Use room temperature ingredients for best results.

Nutrition

• Serving Size: 1 square
• Calories: 305
• Sugar: 22g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg