Irresistible Easy Cinnamon Sugar Blondies in 30 Minutes

Oh my gosh, if you’re looking for the easiest, most delicious treat to whip up when a sweet craving hits – these cinnamon sugar blondies are IT. I can’t tell you how many times I’ve made this exact recipe when friends drop by unexpectedly or when my kids beg for “something yummy” after school. The smell of brown sugar and cinnamon wafting through my kitchen? Pure magic.

What I love most about these blondies is how they deliver that perfect chewy-crisp texture with just a handful of pantry staples. No fancy techniques, no weird ingredients – just simple, comforting goodness. Last Thanksgiving, I made three batches because my sister kept sneaking them off the cooling rack! That’s when I knew this recipe had to be shared.

Why You’ll Love These Easy Cinnamon Sugar Blondies

Trust me, once you try this recipe, you’ll understand why these blondies have become my go-to dessert for every occasion. Here’s what makes them absolutely irresistible:

• Faster than ordering takeout: From bowl to oven in under 10 minutes – I’ve timed it! Perfect for those “I need dessert NOW” emergencies.
• That magical texture: Crispy sugar crust on top with a soft, chewy center that makes you close your eyes and sigh with every bite.
• Cinnamon-sugar perfection: Just enough spice to make it interesting without overpowering the rich brown sugar flavor – my kids call it “grown-up candy.”
• Always disappears first: Whether it’s a potluck or book club meeting, my blondies are the first treat gone. I’ve started making double batches!

Seriously, these blondies are like edible hugs – simple, comforting, and guaranteed to make everyone happy. The hardest part? Waiting for them to cool before cutting!

Ingredients for Easy Cinnamon Sugar Blondies

Here’s the beautiful part – you probably have everything you need for these blondies in your pantry right now! I’ve made this recipe so many times I could probably recite the ingredients in my sleep. Just gather these simple things (and yes, packing that brown sugar properly makes ALL the difference – I learned that the hard way when my first batch turned out flat).

• 1 cup all-purpose flour – Spoon and level it, don’t scoop! That was my first baking lesson from my grandma.
• 1/2 teaspoon baking powder – Make sure yours is fresh – I test mine with hot water before baking.
• 1/4 teaspoon salt – Just enough to make all the flavors pop without tasting salty.
• 1/2 cup unsalted butter, melted – I let mine cool slightly so it doesn’t cook the egg. Learned that trick after a scrambled egg incident!
• 1 cup packed brown sugar – Really pack it in there – this is what gives that amazing chewiness.
• 1 large egg – Room temperature blends better, but I’m not above microwaving it (in the shell!) for 10 seconds when I forget.
• 1 teaspoon vanilla extract – The good stuff makes a difference here, but use what you’ve got.
• 1 teaspoon ground cinnamon – Smell it first – if it doesn’t make you think of apple pie, it’s too old!
• 1 tablespoon granulated sugar – For that irresistible sparkly top – regular white sugar works perfectly.

See? Nothing weird or complicated – just simple ingredients making magic together. Now grab your favorite mixing bowl (mine’s the chipped blue one my mom gave me) and let’s get baking!

How to Make Easy Cinnamon Sugar Blondies

Okay, let’s get to the good part – turning these simple ingredients into golden, cinnamon-kissed perfection! I’ve made these blondies so often I could probably do it blindfolded (though I don’t recommend trying that with melted butter involved). Follow these steps exactly like I do, and you’ll have the most irresistible treats ready in no time.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your trusty 8×8-inch pan and give it a quick grease. I use butter or baking spray – whatever’s closest when the craving strikes!

Now, in a small bowl, whisk together your flour, baking powder, and salt. This is where I always take a deep breath – that floury scent means something delicious is coming! Set this aside.

Here comes the magic: in a bigger bowl, mix your melted (but slightly cooled) butter with that packed brown sugar. Stir until it looks like liquid caramel – no sugar lumps allowed! This is when my kitchen starts smelling like a bakery.

Crack in your egg and add the vanilla. Stir gently but thoroughly – you want everything fully combined, but don’t go crazy whisking. Overmixing leads to tough blondies, and we want them tender!

Gradually add your dry ingredients to the wet mixture. I use a wooden spoon and fold gently until just combined. A few flour streaks are fine – they’ll disappear when you spread the batter.

Baking and Topping

Pour that gorgeous batter into your prepared pan. The back of a spoon works great for spreading it evenly into the corners – though I’ll admit I sometimes use my (clean!) fingers for precision.

Now for the crowning glory: sprinkle that cinnamon and granulated sugar mixture over the top. Don’t be shy here – this creates that irresistible crackly crust we all love!

Slide your pan into the oven and set a timer for 20 minutes. At this point, my family usually starts hovering like vultures – resist the urge to open the oven door!

After 20 minutes, do the toothpick test. It should come out with a few moist crumbs (not wet batter) when they’re perfect. If needed, bake another 2-5 minutes – but watch closely! Overbaked blondies lose that heavenly chewiness.

Here’s the hardest part: let them cool completely before cutting. I know, I know – but trust me, waiting means you get clean squares instead of gooey blobs. I distract myself by licking the bowl during this torture!

Tips for Perfect Easy Cinnamon Sugar Blondies

After making these blondies more times than I can count (seriously, my neighbors now expect them every Friday), I’ve learned all the little tricks that take them from good to “Oh my gosh, can I have the recipe?” amazing. Here are my best secrets for blondie success:

• Egg temperature matters: That room-temperature egg isn’t just a suggestion! Cold eggs can make your butter seize up, leading to dense blondies. No time to wait? Place your egg in warm water for 5 minutes – it works like a charm.
• The toothpick lie: Don’t wait for a clean toothpick – you want a few moist crumbs clinging to it when you pull them out. They’ll keep cooking as they cool, and that’s what gives you that perfect chewy center.
• Cooling is cruel but necessary: I know it’s torture, but let them cool completely before cutting. I set a timer for 30 minutes to stop myself from diving in too soon. Warm blondies fall apart, while cooled ones give you those picture-perfect squares.
• Brown sugar packing technique: When measuring brown sugar, really press it into the cup with the back of a spoon. Loose sugar means less moisture, and that affects the texture. My grandma taught me this, and she was always right!
• Spice it up: For a fun twist, I sometimes add a pinch of nutmeg or cardamom with the cinnamon. Just a tiny bit – enough to make people say “What’s that delicious flavor I can’t quite place?”

One last tip from my many blondie experiments – if you want extra gooey centers, pull them out at exactly 20 minutes, no matter what the toothpick says. They’ll firm up as they cool, but stay wonderfully soft inside. Just don’t tell my kids I told you that – they think I’m magic for making them that way!

Ingredient Substitutions and Notes

Look, I get it – sometimes you’re halfway through a recipe and realize you’re out of something crucial. Don’t panic! I’ve tried every possible variation of these blondies (sometimes on purpose, sometimes not), and here’s what works when you need to improvise:

• Butter alternatives: Coconut oil works beautifully as a 1:1 substitute for butter – just make sure it’s the refined kind unless you want coconut flavor. I’ve even used half applesauce in a pinch when trying to lighten them up (though my kids could tell the difference).
• Brown sugar swap: Out of brown sugar? For every cup, mix 1 cup white sugar with 1 tablespoon molasses. It’s not quite the same, but it’ll do in an emergency. Just don’t tell my grandma I suggested it!
• Spice adjustments: More cinnamon? Less? Go wild! I’ve done everything from a light dusting to a full tablespoon – just know the flavor intensifies as they bake. Nutmeg or pumpkin spice make fun seasonal twists too.
• Flour options: Need gluten-free? I’ve successfully used a 1:1 GF blend, though the texture gets slightly more crumbly. Whole wheat flour works if you replace half the all-purpose – any more and they get too dense.

A few important notes from my many kitchen experiments: melted butter must cool slightly before adding the egg (unless you want sweet scrambled eggs), and always pack that brown sugar like you’re punishing it – loose sugar means flat blondies. Oh, and that vanilla? The real stuff makes a noticeable difference, but I won’t judge if you use imitation in a pinch. We’ve all been there!

Storing and Reheating Easy Cinnamon Sugar Blondies

Now, let’s talk about what to do with these glorious blondies when (miracle of miracles) there are actually leftovers! I say “when” because in my house, they usually disappear within hours. But just in case you have more self-control than my family, here’s how to keep them tasting fresh.

First, let them cool completely – I mean totally, completely cool. Trapped steam turns your perfect blondies into a sticky mess in storage. Learned that the hard way when I packed some warm ones for my daughter’s lunchbox – let’s just say her sandwich wasn’t the only thing that got squished!

Once cooled, store them in an airtight container at room temperature. My favorite trick? Layer them between parchment paper so that cinnamon-sugar topping doesn’t rub off. They’ll stay delicious for about 3 days this way – if they last that long!

Need to revive day-old blondies? A quick 10-second zap in the microwave makes them taste fresh-from-the-oven again. For that just-baked crispness, pop them in a 300°F oven for 5 minutes. My husband swears this method brings back the magic – he should know, since he “tests” my batches so often!

Freezing works great too! Just wrap individual squares tightly in plastic wrap, then tuck them into a freezer bag. They’ll keep for up to 3 months this way. Thaw at room temperature when the craving strikes – or eat one slightly frozen if you like that ice cream sandwich texture (my guilty pleasure!).

Pro tip from someone who’s made this mistake: don’t store them with strongly scented foods. My blondies once tasted like garlic bread for a week after sitting next to a leftover pizza container. Some flavor combinations just shouldn’t exist!

Nutritional Information for Easy Cinnamon Sugar Blondies

Now, I’ll be honest – we don’t make these blondies because they’re health food! But I know some folks like to keep track of what they’re eating (or at least pretend to before taking a second helping). Here’s the nutritional scoop per blondie, based on cutting the pan into 9 perfect squares:

• Calories: 180 (but who’s counting when it’s this delicious?)
• Sugar: 18g (that’s the brown sugar and cinnamon magic working!)
• Sodium: 85mg (just a pinch of salt to make flavors pop)
• Fat: 8g (thank you, butter – it’s worth every gram)
• Saturated Fat: 5g (the good kind of indulgence)
• Carbohydrates: 25g (mostly from that fabulous brown sugar)
• Fiber: 0.5g (hey, it’s something!)
• Protein: 2g (the egg doing its part)
• Cholesterol: 35mg (worth it for that perfect texture)

Remember, these values are estimates and may vary based on your specific ingredients. I once made them with coconut oil instead of butter and the numbers changed slightly – but the smiles they created were exactly the same!

My philosophy? Everything in moderation, including moderation. One of these blondies with a cup of coffee or cold milk is pure happiness in a square – and that’s nutrition for the soul if you ask me!

Frequently Asked Questions

Can I freeze these blondies?
Absolutely! I freeze them all the time for emergency dessert situations. Just make sure they’re completely cooled first, then wrap individual squares tightly in plastic wrap and pop them into a freezer bag. They’ll keep beautifully for up to 3 months. Thaw at room temperature when the craving hits – though I’ll admit I sometimes eat one still slightly frozen. It’s like a chewy, cinnamon-y ice cream sandwich!

Can I use white sugar instead of brown sugar?
Oh honey, I wouldn’t recommend it if you want that signature chewy texture and deep flavor. Brown sugar’s molasses content is what makes these blondies so special – it adds moisture and that caramel-like richness. In a real pinch, you could mix 1 cup white sugar with 1 tablespoon of molasses as a substitute, but it’s just not the same as the real deal. Trust me, it’s worth running to the store for proper brown sugar!

Why did my blondies turn out cakey instead of chewy?
This usually happens if you overmix the batter or use too much flour. Remember my rule: stir until just combined, and spoon-and-level your flour! Also, check your baking powder isn’t past its expiration date. And don’t overbake them – pull them out when there are moist crumbs on the toothpick, not when it’s completely clean. They continue to set as they cool, giving you that perfect chewiness.

Can I double this recipe?
You bet! I double it all the time for potlucks. Just use a 9×13-inch pan instead and add about 5-7 minutes to the baking time. Keep an eye on them though – all ovens behave differently. The toothpick test never lies! Doubling is actually easier than making two separate batches, since you’re already making a mess anyway.

My cinnamon-sugar topping sank into the batter – what happened?
Ah, the great sinking topping mystery! This usually means your batter was too wet when you sprinkled it on. Make sure you’re using packed brown sugar (not loose) and that your melted butter has cooled slightly before mixing. Also, sprinkle the topping right before baking, not before the batter sits around. If it still sinks, try mixing the cinnamon with the granulated sugar first – the larger sugar crystals help it stay on top better!

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