The Better Than Brownies Cinnamon Sugar Swirl Blondies

The Better Than Brownies Cinnamon Sugar Swirl Bl

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:16 squares

Ingredients:

• cup (227g) unsalted butter, melted
• ½ cups (300g) light brown sugar, packed
• ½ cup (100g) granulated sugar
• large eggs, room temperature
• tablespoon vanilla extract
• ¾ cups (210g) all-purpose flour, spooned and leveled
• teaspoon baking powder
• ½ teaspoon fine sea salt
• tablespoons (56g) unsalted butter, softened (for topping)
• ¼ cup (50g) granulated sugar (for topping)
• ½ teaspoons ground cinnamon (for topping)

Instructions:

• Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring an overhang on two sides to act as handles.
• Prepare the Topping: In a small bowl, combine the 4 tablespoons softened butter, ¼ cup sugar, and 1 ½ teaspoons cinnamon until crumbly. Set this cinnamon sugar mixture aside.
• Mix Wet Ingredients: In a large bowl, whisk together the melted butter and both sugars until thoroughly combined and glossy.
• Incorporate Eggs & Vanilla: Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla extract until the mixture is smooth.
• Combine Dry Ingredients: In a separate, smaller bowl, whisk together the flour, baking powder, and salt.
• Fold in Dry: Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined. Do not overmix; a few flour streaks are acceptable.
• Assemble & Swirl: Press about two-thirds of the batter evenly into the prepared pan. Sprinkle the reserved cinnamon sugar topping evenly over the batter layer. Dollop the remaining one-third of the batter randomly over the topping. Use a knife or skewer to gently swirl the layers together just once or twice.
• Bake for 30–35 minutes. The edges should be set, but the centre should look slightly underdone. A toothpick inserted near the centre should come out with moist, fudgy crumbs attached.
• Cool Completely: Let the blondies cool completely in the pan on a wire rack (at least 2 hours is recommended) before lifting them out using the parchment handles and slicing. Cooling is vital for the chewy texture.

Nutrition Facts

Calories	238 kcal
Protein	1.7 g
Fat	11.1 g
Carbs	32.2 g
Fiber	3.5 g
Sodium	2519 mg

Recipe Info

Category	Dessert
Cuisine	American

Right then, settle down, grab a cuppa. We’re tackling something truly brilliant today. If you’ve ever thought brownies were the peak of baked goods, you haven't met their flashier cousin—the blondie. And not just any blondie, mind you. We are making Cinnamon Sugar Blondies . When you bake these, the aroma that fills your kitchen? Proper cosy, like a warm welcome home after a brisk walk across the common.

Why These Cinnamon Sugar Blondies Are Your New Favourites

These bars are criminally easy. Honestly, I usually start making them when I realise I need a Quick Fall Treat for unexpected guests. They are rich, buttery, and hit that spot perfectly if you are craving Fall Desserts Without Pumpkin . Seriously, who needs pumpkin spice overload when you have pure, buttery vanilla and sharp cinnamon doing the heavy lifting? They are fast, they are foolproof, and they are utterly addictive. That sugary, spiced crunch on top makes them feel a bit fancy, but trust me, the technique is dead simple.

The Sophisticated Cousin to the Brownie Explained

So, what makes a blondie different from a brownie that forgot to bring the chocolate? Simple: the flavour backbone. Brownies rely on cocoa; blondies sing with vanilla and, in our case, glorious brown sugar. That molasses in the brown sugar is the magic ingredient here. It gives the final product its depth of flavour and, crucially, that signature chewiness. If you're looking for a fantastic Brown Sugar Blondies Recipe , this is it, my friends.

Ideal Pairings: Tea, Coffee, or Just Your Fingers

These Cinnamon Sugar Blondies are brilliant because they fit any occasion. Pour yourself a mug of strong builders’ tea, dunk the corner in, and you’re set for the afternoon. They are sturdy enough not to crumble everywhere, which is a massive win when you’re rushing out the door. They also make wonderful little gifts. Everyone loves a good Easy Fall Sweet Treats option that doesn't require fancy piping bags.

The Perfect Chewy Centre: Unpacking the Blondie Magic

Getting that centre right is the make-or-break moment. We want fudge, not cake. If your blondies come out dry, nine times out of ten, it’s because you over-baked them or didn’t use enough brown sugar. That gooey foundation is everything when it comes to a top-tier Cinnamon Sugar Blondie Bar Recipe .

Guaranteeing That Gooey, Fudgy Foundation

The secret sauce, beyond the brown sugar, is how we treat the eggs and the mixing. We mix the wet ingredients until they are glossy—that means we’ve incorporated enough air and sugar into the butter base. When we fold in the flour, we stop immediately once it disappears. Over-mixing develops gluten, and gluten is the enemy of chewiness; it makes things tough. Remember this bit for any Brown Sugar Cinnamon Blondies you ever make: gentle folding is key. I learned this the hard way once when I nearly used my electric mixer for the final stage—disaster!

Bake them just until the edges look firm, but the centre wobbles slightly. Trust the process, even if your instincts scream, "They aren't done yet!" Cooling them completely is the hardest part, but essential for that perfect, dense bite. These Cinnamon Sugar Blondies Recipe instructions will get you there every time.

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Right then, let's get cracking on something truly smashing. Blondies, the sophisticated cousin to the brownie, deserve a little love, and when you wrap them up in that gorgeous, warm hug of cinnamon sugar? Chef’s kiss! This Cinnamon Sugar Blondies Recipe is what you need when you crave Fall Desserts Without Pumpkin . We are making Brown Sugar Cinnamon Blondies that are unbelievably chewy. Think of them as a warm hug on a chilly afternoon—perfect for dipping into a cup of strong builders’ tea.

What You'll Need for This Recipe

If you want your Cinnamon Sugar Blondie Bar Recipe to be a belter, the ingredients matter. You don’t need a cupboard full of weird stuff, just the basics done right. We’re aiming for that rich, buttery base and that spicy, crunchy topping. For equipment, an 8x8 inch metal pan is your best mate, lined with parchment paper—trust me on the handles!

Dry Components for Structure and Spice

These bits give our bars their body. You need 1 ¾ cups (210g) of all-purpose flour, spooned and leveled, mind you. We add 1 teaspoon (5g) of baking powder just for a tiny bit of lift; too much and you’ve got cake, not a blondie. Crucially, don't forget the salt—½ teaspoon (3g) of fine sea salt balances all that sugar. If you only have table salt, use slightly less. These dry elements form the backbone of our Brown Sugar Blondies Recipe .

Wet Ingredients: Achieving Ultimate Richness

This is where the chewiness happens. You’ll need 1 cup (227g) of melted unsalted butter, whisked with 1 ½ cups (300g) of light brown sugar and ½ cup (100g) of granulated sugar. That brown sugar is key; it’s what makes these Quick Fall Treats fudgy. Whisk in 2 large eggs, one at a time, followed by 1 tablespoon of vanilla extract. If you don't have vanilla, a splash of almond extract can work, but vanilla is best. This mix should be glossy before you even think about adding the flour.

Crafting the Signature Cinnamon Sugar Topping

This topping is what makes these Easy Fall Sweet Treats sing. For this layer, you need 4 tablespoons (56g) of softened butter—not melted, just soft enough to mash with a fork. Combine that with ¼ cup (50g) of granulated sugar and 1 ½ teaspoons of ground cinnamon. I’ve learned that using fresh, fragrant cinnamon makes all the difference here; the aroma alone is worth it. Once mixed, it should resemble coarse, spiced sand. Sprinkle this over the batter before you swirl it in for that fantastic sugary crust.

Right then, let's get cracking on something truly smashing. Blondies, the sophisticated cousin to the brownie, deserve a little love, and when you wrap them up in that gorgeous, warm hug of cinnamon sugar? Chef’s kiss! We are making the best Cinnamon Sugar Blondies you’ll ever taste. This Brown Sugar Blondies Recipe is my go-to for Easy Fall Sweet Treats . It’s a winner, honestly.

Step-by-Step Baking Protocol for Success

Making these Cinnamon Sugar Blondie Bar Recipe items is dead simple, but you need to follow the steps to nail that perfect chewy texture. Remember, we want a dense, satisfying bar, not a dry cake! These are brilliant Quick Fall Treats when you need something impressive fast.

Prep Work: Getting Your Pan and Oven Ready

First things first, get the oven sorted. Set your oven to 350° F ( 175° C) . Now, the pan prep is crucial. Grab that 8x8 inch baking pan. You must line it with parchment paper. Make sure you leave an overhang on two opposite sides. I always say this: those overhangs are your handles later. Trust me; trying to dig a warm blondie out of the tin is just asking for trouble. A little prep here saves a massive headache later on.

Mixing: The Gentle Art of Combining Wet and Dry

Get your large bowl ready. We’re mixing the melted butter with both sugars until they look glossy. Think shiny, like someone polished it. Then, bang in those eggs, one at a time, followed by the vanilla. Whisk it well. For the dry bits—flour, baking powder, salt—just whisk them together separately. When you combine them? Go easy. You are folding, not battering them into submission. Overmixing develops gluten, and gluten makes things tough. We want soft, fudgy Brown Sugar Cinnamon Blondies , not hockey pucks.

The Crucial Cinnamon Swirl Layer Application

This is where the magic happens for our Cinnamon Sugar Blondies Recipe . While the base batter is coming together, mix up that topping: softened butter, sugar, and cinnamon. You want a coarse, crumbly mix. Press about two-thirds of your batter into the prepared tin. Now, sprinkle that glorious cinnamon mix evenly over the top. Don't stop there! Dollop the remaining batter randomly over the cinnamon layer. Then, take a skewer or a small knife and gently swirl the layers. One or two passes is enough. If you swirl too much, you lose that stunning contrast.

Achieving the 'Just Right' Bake Time

Getting the bake time spot on is the difference between a brilliant blondie and a slightly disappointing one. These are brilliant Fall Desserts Without Pumpkin .

Cooling Protocol for Clean, Square Slices

Bake for 30 to 35 minutes . Here’s the sensory checkpoint: the edges should look set and smell wonderfully sweet, almost toasted. If you poke the centre, it should have moist crumbs clinging to the toothpick, but no wet batter. If the toothpick comes out clean, you’ve baked it too long! Pull them out immediately. Then comes the hardest part: waiting. You must let these Cinnamon Sugar Blondies cool completely, ideally for two hours or more. If you slice them hot, they will just collapse. Once totally cool, use those parchment handles to lift the slab out and slice into 16 neat squares. Store them tightly wrapped on the counter for up to four days—they taste even better the next day!

Right then, let's get cracking on something truly smashing. Blondies, the sophisticated cousin to the brownie, deserve a little love, and when you wrap them up in that gorgeous, warm hug of cinnamon sugar? Chef’s kiss! This blueprint is for our sensational Cinnamon Sugar Blondies . Forget fiddly cakes; these blondies are the ultimate one-bowl wonder! They strike that perfect balance between being wonderfully chewy in the centre and slightly crisp on the edges, thanks to a generous coating of spiced streusel. We’re taking the comforting warmth of classic cinnamon toast and baking it into a rich, buttery blonde bar. They are truly a showstopper without requiring you to wear your fancy chef whites. This Brown Sugar Blondies Recipe is a doddle to master, trust me.

Elevating Your Cinnamon Sugar Blondies: Advanced Tips

So, you’ve mastered the basic bake, lovely. Now, let’s give these beauties a bit of a glow-up. Making these Cinnamon Sugar Blondies truly shine is all about layering flavour and texture.

Flavor Twists: Beyond the Classic Spice Profile

If you fancy pushing the boat out beyond the usual, think complementary warm spices. A tiny pinch of freshly grated nutmeg works wonders. Honestly, it wakes up the cinnamon beautifully. Another winner for those searching for Easy Fall Sweet Treats is adding a teaspoon of ground cardamom to your cinnamon sugar mix. It gives a slightly floral, exotic lift that pairs brilliantly with the dark sugar. For a bit of a kick, try mixing in some finely chopped candied ginger right before baking. It’s unexpected but totally smashing. If you are looking for Fall Desserts Without Pumpkin , these spiced variations really hit the spot.

Storage Secrets for Lasting Freshness

These Cinnamon Sugar Blondie Bar Recipe squares keep brilliantly, which is ideal if you’re batch baking. Once completely cooled—and I mean stone cold , patience is key here—store them in an airtight container. I usually layer them with small squares of baking parchment between the layers so the sticky tops don’t glue together. They’ll stay wonderfully chewy at room temperature for about four days. If you manage to keep them that long, that is! Don't bother putting them in the fridge unless your kitchen is roasting; it dries them out something rotten.

Troubleshooting Common Baking Hurdles

Baking is never perfectly linear, is it? Even I mess up now and then. But with these Brown Sugar Cinnamon Blondies , there are a few common pitfalls to avoid.

Deciphering Doneness: Avoiding the Dry Blondie Disaster

This is the biggest challenge with any dense bar cookie. Too long in the oven, and you’ve got a biscuit, not a blondie. Remember what I said: treat them like brownies. If you insert a toothpick and it comes out bone dry, you’ve baked them too long. For that perfect fudgy centre, you want the toothpick to come out with moist, clinging crumbs, like damp sand. Check them at the 30-minute mark , even if the recipe suggests longer. Pull them out slightly early; they continue to cook on the hot tray as they cool. This slight under-baking is the secret to moist Quick Fall Treats .

I learned this the hard way years ago when trying to get a "clean" test—I ended up with rock-hard squares that tasted like sweet cardboard! Now, I always underbake slightly.

Serving and Pairing Notes

These Cinnamon Sugar Blondies Recipe are stellar warm. If you’ve stored them, just pop a square in the microwave for about 10 seconds to bring back that lovely melt-in-the-mouth texture. They are fantastic served simply alongside a mug of strong builders’ tea—the perfect afternoon pick-me-up. If you’re feeling proper posh, a drizzle of salted caramel sauce elevates them instantly. They are robust enough to handle a scoop of ice cream too, providing a wonderful hot/cold contrast. Making these ahead of time is brilliant; they taste even better the next day once the flavours have really married up.

The 'Properly Spiced' Cinnamon Sugar Swirl

Right then, let's get cracking on something truly smashing. Blondies, the sophisticated cousin to the brownie, deserve a little love, and when you wrap them up in that gorgeous, warm hug of cinnamon sugar? Chef’s kiss! Forget fiddly cakes; these Cinnamon Sugar Blondies are the ultimate one-bowl wonder! They strike that perfect balance between being wonderfully chewy in the centre and slightly crisp on the edges, thanks to that spiced topping. Think of them as a warm hug on a chilly afternoon—perfect for dipping into a cup of strong builders’ tea. This is where we take a regular Brown Sugar Blondies Recipe and make it absolutely sing.

Mastering the Cinnamon Sugar Hit

The secret weapon in this Cinnamon Sugar Blondie Bar Recipe isn't just the rich brown sugar base; it’s the spiced topping. We’re not just sprinkling sugar on top; we are creating a buttery, crunchy layer that melts slightly into the batter during baking. This is what elevates them into one of the best Easy Fall Sweet Treats you can make.

When I first tried making these, I made a rookie error. I used cold butter for the topping mix. Honestly, it turned into hard little lumps instead of a sandy crumble. Learn from my slip-up! For this swirl, you need that 4 tablespoons of butter to be truly softened—not melted, mind you, just soft enough to mash easily with a fork.

Combine it with the sugar and the cinnamon, and you should get something that looks like lovely, coarse sand. That texture is crucial for the final chew.

Why Brown Sugar Reigns Supreme

People often ask why we use so much brown sugar in a Brown Sugar Cinnamon Blondies recipe. Simple: texture. White sugar tends to make things cakey, and we absolutely do not want cakey blondies! We want fudgy, dense, satisfying squares. The molasses in the brown sugar is a humectant—it loves to hold onto moisture. This guarantees those irresistible chewy edges we all chase in the perfect Cinnamon Sugar Blondies Recipe .

My personal insight here is about mixing the wet ingredients. Once you add the eggs to the melted butter and sugars, whisk it well until it looks glossy and uniform. That initial incorporation is key to establishing the structure. If you rush it, you’ll end up with a slightly greasy base later on. We want smooth sailing into baking heaven, especially when aiming for great Quick Fall Treats .

Baking Low and Slow for Perfection

The bake time is where many people panic. When you pull these out, they will look slightly gooey in the middle, and you might think, "Oh dear, I've underbaked them." Stop! That slight wobble is exactly what you’re aiming for when making Fall Desserts Without Pumpkin .

We are aiming for 30– 35 minutes at 350° F ( 175° C) . If you bake them until a toothpick comes out totally clean, by the time they cool down, they will be dry and crumbly. Remember the rule: The toothpick should come out with moist, fudgy crumbs attached. Then, the most painful part of this entire process: you must let them cool completely . Seriously. Don't touch them for at least two hours. This allows the sugars and fats to settle, locking in that gorgeous chewiness we worked so hard for. Patience pays off, trust me! These Cinnamon Sugar Blondies are worth the wait.

Blondie Texture Secrets (Chewy vs. Cakey)

Right then, let's get cracking on something truly smashing. Blondies, the sophisticated cousin to the brownie, deserve a little love, and when you wrap them up in that gorgeous, warm hug of cinnamon sugar? Chef’s kiss!

This is where many bakers trip up. We all want those rich, dense, satisfying Cinnamon Sugar Blondies . But sometimes, you end up with something that tastes grand, but texturally reminds you of a slightly dry biscuit. We are aiming for fudgy, chewy squares that are utterly irresistible. Think of them as a warm hug on a chilly afternoon—perfect for dipping into a cup of strong builders’ tea. Achieving this perfect chew is all about understanding a couple of key ingredients.

The Brown Sugar Blueprint

If you want chewy, you need brown sugar. It’s as simple as that, honestly. White granulated sugar melts down and evaporates more cleanly, which is what cakes want. But our Brown Sugar Blondies Recipe needs structure and moisture retention.

Brown sugar contains molasses. That molasses is practically liquid gold for texture because it brings moisture and acidity. When we cream the butter and the sugars together for our Cinnamon Sugar Blondie Bar Recipe , that dark, sticky goodness locks in water. This stops the flour from fully developing its gluten structure, which means no tough, bready texture. I learned this the hard way when I tried substituting some of the brown sugar with white sugar in an early attempt; the resulting bars were lovely, but they snapped rather than bent. Stick to the proportions in this Cinnamon Sugar Blondies Recipe if you want that signature bend.

Egg Ratios and Baking Times

The second secret is deceptively simple: don't overbake them! I know, I know, everyone says this, but in blondies, it’s a death sentence for chewiness. Cakes have a high liquid to fat ratio, so they need more time to set up without collapsing. Blondies are much closer to fudge or a dense cookie.

We use fewer eggs than a standard cake, and those eggs bind things without adding too much extra moisture that needs baking out. When testing for doneness for these Easy Fall Sweet Treats , remember the toothpick rule. If the toothpick comes out clean, you’ve overshot it by about five minutes. You want it to come out with moist, sticky crumbs clinging to it. They will continue to set up on the cooling rack. If you pull them out slightly underdone, they firm up beautifully as they cool, resulting in some of the best Quick Fall Treats you’ll ever make.

Finishing with a Flour Fold

Finally, when you introduce the dry ingredients—that’s the flour, baking powder, and salt—be gentle. You are not making bread dough here. The moment the flour hits the wet ingredients, gluten starts forming. Too much mixing, and you’ll activate that gluten too much, giving you a dense, tough bar—the opposite of what we want for our Fall Desserts Without Pumpkin .

Fold it in until you just see the last streaks of flour disappear. Honestly, if there are one or two small white spots left, don’t worry about it; they’ll vanish during the bake. This gentle handling, combined with that rich brown sugar base, is what guarantees these Brown Sugar Cinnamon Blondies are perfectly gooey every single time. Trust me, once you nail this texture, you’ll never go back.

Baking Bliss for Everyone: Adapting Your Cinnamon Sugar Blondies

Right, now listen up. We’ve got this gorgeous Cinnamon Sugar Blondies Recipe down pat, promising that gooey middle and that crisp, spiced top. But sometimes life throws a curveball, doesn’t it? Maybe you’re baking for a friend with a dairy intolerance, or perhaps you’ve just run out of eggs—we’ve all been there, staring into the fridge like it’s a mystery novel.

Baking shouldn't be stressful, especially when dealing with allergies or dietary swaps. These Brown Sugar Blondies Recipe staples are super forgiving, but we need to treat substitutions with a bit of respect so we don't end up with a tray of sugary bricks. My goal here is to make sure everyone, no matter their needs, can enjoy these sensational Cinnamon Sugar Blondies .

Dairy-Free Swaps: Keeping It Rich Without the Milk

Dairy is often the first thing people need to swap out, and butter is key to the flavour of any good Cinnamon Sugar Blondie Bar Recipe .

For the butter in the base, a good quality vegan butter block works brilliantly. Don’t use the soft, spreadable stuff in a tub; that has too much water. You want the hard block style. It melts and incorporates just like the real thing.

I’ve used brands like Miyoko’s Kitchen or even a solid block of certain coconut oils (the refined kind so you don't taste the tropics!). Measure it exactly as written—baking is chemistry, after all.

For the topping, the same applies. If you use a vegan butter for the topping, make sure it’s very cold before you mix it with the sugar and cinnamon. This helps maintain that beautiful crumbly texture we’re after for these Easy Fall Sweet Treats .

Egg Alternatives: The Binder Dilemma

Eggs provide structure, lift, and richness. Replacing them is the trickiest bit when aiming for those chewy Fall Desserts Without Pumpkin . For this specific recipe, since we use melted butter and a high ratio of brown sugar, we can get away with a couple of clever fixes.

If you need to skip the two eggs, try the "flax egg" method. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Give it a good stir and let it sit for about 10 minutes until it gets gloopy, like thick wallpaper paste. That’s your binder for the whole batch. It adds a lovely, slightly nutty depth, which actually complements the cinnamon nicely in these Quick Fall Treats .

Alternatively, for a less noticeable swap, two tablespoons of unsweetened applesauce or mashed banana can work in a pinch, though this will make the final product slightly denser and may require an extra minute or two of baking time. Remember, if you adjust the baking time, always err on the side of underbaking for the perfect fudgy result in your Brown Sugar Cinnamon Blondies . These little tweaks ensure everyone gets a taste of this classic comfort bake.

If you're craving more ideas, explore Easy Sticky Cinnamon Buns Recipe Get Your Sticky On , Spiced Cinnamon Raisin Biscuits A Perfect TeaTime Treat and LowCarb Almond Cinnamon Butter Cookies GuiltFree Kisses .