Name: Cinnamon Sugar Blondies recipe
Ingredients: Unsalted Butter: 1 cup (2 sticks) of unsalted butter, melted. Butter is the foundation of flavor and texture in blondies. Using unsalted butter allows you to control the salt level in the recipe. Melting the butter is key to achieving that signature chewy texture.; Granulated Sugar: ¾ cup of granulated sugar. Granulated sugar provides sweetness and contributes to the blondies’ crisp edges and crackled top. It works in tandem with brown sugar for a balanced sweetness profile.; Light Brown Sugar: ¾ cup of packed light brown sugar. Brown sugar is crucial for blondies. It adds moisture, chewiness, and a rich, molasses-like flavor that complements the cinnamon beautifully. Packing the brown sugar ensures you use the correct amount.; Large Eggs: 2 large eggs, at room temperature. Eggs provide structure, richness, and moisture to the blondies. Room temperature eggs emulsify better with the other ingredients, resulting in a smoother batter and a more tender final product.; Vanilla Extract: 2 teaspoons of pure vanilla extract. Vanilla extract enhances the overall flavor profile and adds a warm, aromatic note that complements both the cinnamon and brown sugar. Use pure vanilla extract for the best flavor; avoid imitation vanilla.; All-Purpose Flour: 2 cups of all-purpose flour. Flour provides structure to the blondies. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and lead to dry blondies.; Baking Powder: 1 teaspoon of baking powder. Baking powder is a leavening agent that helps the blondies rise slightly and become light and airy. Ensure your baking powder is fresh for optimal results.; Salt: ½ teaspoon of salt. Salt is essential in baking. It balances the sweetness and enhances all the other flavors in the blondies, preventing them from tasting flat or one-dimensional.; Granulated Sugar: ¼ cup of granulated sugar. This is for the cinnamon sugar mixture that creates the beautiful crackled topping.; Ground Cinnamon: 2 teaspoons of ground cinnamon. Cinnamon is the star of the topping, providing warmth, spice, and that classic cinnamon sugar flavor. Use good quality ground cinnamon for the best aroma and taste.

Ingredients

Unsalted Butter: 1 cup (2 sticks) of unsalted butter, melted. Butter is the foundation of flavor and texture in blondies. Using unsalted butter allows you to control the salt level in the recipe. Melting the butter is key to achieving that signature chewy texture.

Granulated Sugar: ¾ cup of granulated sugar. Granulated sugar provides sweetness and contributes to the blondies’ crisp edges and crackled top. It works in tandem with brown sugar for a balanced sweetness profile.

Light Brown Sugar: ¾ cup of packed light brown sugar. Brown sugar is crucial for blondies. It adds moisture, chewiness, and a rich, molasses-like flavor that complements the cinnamon beautifully. Packing the brown sugar ensures you use the correct amount.

Large Eggs: 2 large eggs, at room temperature. Eggs provide structure, richness, and moisture to the blondies. Room temperature eggs emulsify better with the other ingredients, resulting in a smoother batter and a more tender final product.

Vanilla Extract: 2 teaspoons of pure vanilla extract. Vanilla extract enhances the overall flavor profile and adds a warm, aromatic note that complements both the cinnamon and brown sugar. Use pure vanilla extract for the best flavor; avoid imitation vanilla.

All-Purpose Flour: 2 cups of all-purpose flour. Flour provides structure to the blondies. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and lead to dry blondies.

Baking Powder: 1 teaspoon of baking powder. Baking powder is a leavening agent that helps the blondies rise slightly and become light and airy. Ensure your baking powder is fresh for optimal results.

Salt: ½ teaspoon of salt. Salt is essential in baking. It balances the sweetness and enhances all the other flavors in the blondies, preventing them from tasting flat or one-dimensional.

For the Cinnamon Sugar Swirl Topping:

Granulated Sugar: ¼ cup of granulated sugar. This is for the cinnamon sugar mixture that creates the beautiful crackled topping.

Ground Cinnamon: 2 teaspoons of ground cinnamon. Cinnamon is the star of the topping, providing warmth, spice, and that classic cinnamon sugar flavor. Use good quality ground cinnamon for the best aroma and taste.

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the pan with parchment paper, leaving an overhang on the sides, to easily lift the blondies out after baking. This is especially helpful for clean cuts.

Melt Butter and Combine Sugars: In a large, microwave-safe bowl, melt the butter in the microwave or in a saucepan over low heat. Once melted, remove from heat and stir in both the granulated sugar and the light brown sugar. Mix until well combined and the sugars are mostly dissolved into the melted butter. The mixture may still appear slightly grainy, which is fine.

Cool Slightly: Let the butter and sugar mixture cool slightly for a few minutes. This is important to prevent the heat from cooking the eggs in the next step.

Add Eggs and Vanilla: Whisk in the eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the vanilla extract. The mixture should be smooth and glossy at this stage.

Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour.

Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer or gently folding with a spatula until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tougher blondies. Mix until just a few streaks of flour remain, then stop mixing and gently fold to incorporate any remaining flour. The batter will be thick.

Prepare Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Mix well to ensure the cinnamon is evenly distributed throughout the sugar.

Pour Batter into Pan and Sprinkle Topping: Pour the blondie batter into the prepared baking pan and spread it evenly to the corners. Sprinkle the cinnamon sugar mixture evenly over the top of the batter.

Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Blondies should be golden brown around the edges and slightly soft in the center. Be careful not to overbake, as overbaked blondies can be dry.

Cool Completely: Let the blondies cool completely in the pan on a wire rack before cutting into squares. Cooling completely allows the blondies to set up properly and makes them easier to cut cleanly. For cleaner cuts, you can even chill them in the refrigerator for about 30 minutes after they have cooled to room temperature.

Cut and Serve: Once cooled, cut the Cinnamon Sugar Blondies into squares. They are delicious served warm or at room temperature.

Nutrition

Serving Size: one normal portion
Calories: 180-220
Sugar: 15-20 grams
Sodium: 80-100 mg
Fat: 8-10 grams
Saturated Fat: 5-6 grams
Carbohydrates: 25-30 grams
Fiber: Less than 1 gram
Protein: 2-3 grams
Cholesterol: 30-40 mg