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

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27 minutes minutes

Sweet Treat

Karly Campbell

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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)

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
Cinnamon Sugar Blondie Recipe | Buns In My Oven (4)

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Cinnamon Sugar Blondie Recipe | Buns In My Oven (5)

Recipe

Cinnamon Sugar Blondies

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

3.76 from 747 votes

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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:

Calories: 141kcal (7%)| Carbohydrates: 20g (7%)| Protein: 1g (2%)| Fat: 6g (9%)| Saturated Fat: 3g (19%)| Cholesterol: 26mg (9%)| Sodium: 59mg (3%)| Potassium: 30mg (1%)| Sugar: 14g (16%)| Vitamin A: 195IU (4%)| Calcium: 17mg (2%)| Iron: 0.5mg (3%)

Author: Karly Campbell

Course:Dessert

Cuisine:American

Keyword:easy bar recipes, easy dessert recipes, party recipes

Did You Make This?Tag Us On Instagram

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

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Cinnamon Sugar Blondie Recipe | Buns In My Oven (10)

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    • Karly Campbell says

      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

  1. Stephanie Newcomb says

    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

  2. Gina says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (11)
    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

      So glad you loved these! <3

      Reply

  3. Sonya says

    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

  4. Marissa says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (12)
    Really hard to tell when they are done and super sweet. Tastes like snickerdoodle cookie dough! Overall ok but not my favorite

    Reply

  5. Sabrina says

    The flavor is good but the texture is too soft and chewy to where you question if it’s done.

    Reply

  6. Jess says

    Can I use dark brown sugar not light brown sugar

    Reply

    • Karly Campbell says

      Sure!

      Reply

  7. Jamie De Rosa says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (13)
    Great recipe and easy to make!

    Reply

  8. Paola says

    Hi! Is a 10×6 pan the same as a 8×8?

    Reply

    • Karly Campbell says

      I have no idea. A 9 inch round pan should be the same though.

      Reply

  9. Linda Hess says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (14)
    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

      So glad you all enjoyed them!

      Reply

  10. Jess says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (15)
    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

      I’m so glad you enjoy these! Thanks for sharing!

      Reply

  11. Virginia Noll says

    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

      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

  12. DL says

    Cinnamon Sugar Blondie Recipe | Buns In My Oven (16)
    Had these at our church potluck and loved them, I asked for the recipe to make them myself!

    Reply

    • Karly says

      I’m so glad you enjoyed them! 🙂

      Reply

    • Kathy says

      Cinnamon Sugar Blondie Recipe | Buns In My Oven (17)
      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? ›

How to know when blondies are done. Remove the blondies from the oven when the edges look dry and set, but the center still looks slightly soft and underdone. If you have a toothpick, when you push it into the center, it should feel soft, but when you remove the toothpick, it should come out relatively clean.

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.

Why is my blondie dry? ›

If you add too much flour, you may end up with dry, dense, or even crumbly blondies. Chocolate chips or mix-ins of your choice – Your imagination is the limit here! I used semi-sweet chocolate chips, but you can use whatever you like that's a similar size and shape.

Why do my blondies sink in the middle? ›

Over mixing the eggs: If you over mix the eggs, that can incorporate more air into the batter and cause them to sink.

Are blondies supposed to be gooey in the middle? ›

This could be personal preference, but I say YES! A good blondie should be chewy, gooey in the middle and firm around the edges.

Can I put undercooked blondies back in the oven? ›

If your baked goods are undercooked:
  1. If they are only slightly undercooked, you can try returning them to the oven and baking for a few more minutes.
  2. If they are significantly undercooked, you may need to extend the baking time significantly.
Sep 14, 2023

How should blondies look in the middle? ›

This depends on the desired texture. For a chewy, gooey-centered blondie, look for golden edges and a just-set center. It shouldn't jiggle but it may look a bit underdone and feel soft when you press it. That's perfect as the blondie will continue to cook in the pan after you take them out of the oven.

What did blondies used to be called? ›

History. The first recipe for blondies ever was published in 1896 by Fannie Farmer. She was a pioneer of modern American cookery. Interestingly they were called “brownies” when the recipe first came out but it contained vanilla and molasses instead of cocoa. which gave the blondies their golden color.

Why is a blondie called a blondie? ›

Referring to blonde women as "Blondie" or "Blondy" is a colloquial and informal way of using a term based on their hair color. Here are a few potential reasons for this: Simplicity: Nicknames or terms of endearment are often simple and catchy. "Blondie" is a straightforward way of identifying someone with blonde hair.

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.

Why are my blondies spongy? ›

Unfortunately if the brownies have turned spongy then they have been overbaked. For fan ovens it is usual to turn the oven temperature down by 20C (50F) but fan ovens can still cook slightly more quickly than regular ones even at lower temperatures so the cooking time can be shorter.

How do you fix dry blondies? ›

On an electric stove turn off the heat, Put about 5 ml (1 teaspoon) of water in the pan, quickly put the brownies in and cover it with a lid. Let it sit about 5 minutes. For a gas stove, put the water in the pan before turning off the heat, but turn off the heat when you put the brownies in.

Is it okay for brownies to be gooey in the middle? ›

If the brownies still look wet or aren't pulling away, they aren't done. Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers.

Why does my cake get hard after cooling? ›

you over cooked it. the cakes become dense, rubbery, and dry. the most common mistake made is the over mixing. After three days your homemade cake is gonna become hard when you're leaving it out.

Can you eat a cake that has sunk in the middle? ›

If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.

How do you tell if brownies are fully cooked? ›

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe.

How do you know when something is fully Baked? ›

The trick is to make sure the edges are visibly browned and rigid, so it feels hard to the touch. To avoid under-baking to the point of rawness, ensure the center has lost its sheen and taken on a golden color, but unlike the edge, it will feel soft to touch.

How do I know if my brownies are cooked all the way? ›

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.

Are my brownies gooey or undercooked? ›

It's useful to know that the internal temperature of a regular cake should read 210°F for moist-but-not-fudgy fluffiness. So fudgy, gooey brownies will be done at around 165°F while cakey brownies will be done at around 210°F. The higher the temperature, the more cakey your brownies will be.

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