Soft Cinnamon Sugar Blondies
These blondies skip the chocolate and double down on brown butter and cinnamon instead. You get chewy edges with an almost gooey center that tastes like snickerdoodle cookies in bar form.
The secret is pulling them out when they still look slightly underbaked.
Brown Butter Creates Deep Flavor
Browning your butter first makes all the difference here. Cook it until it smells nutty and turns golden amber. Those browned milk solids add a caramel-like depth that regular melted butter can’t match. Let it cool for 10 minutes before mixing with your sugars or you’ll scramble the eggs.
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Mix Gently for Tender Results
Once you add flour, stir just until combined. Overmixing develops gluten and turns your soft blondies into tough, cake-like bars. The batter should look slightly lumpy and rough. Stop stirring the moment you don’t see dry flour streaks.
Underbaking Keeps Them Chewy
Pull these out when the center still jiggles slightly and looks wet. They’ll continue cooking in the hot pan for another 10 minutes. A toothpick should come out with moist crumbs, not clean. Trust the process – they firm up as they cool.
Getting Perfect Gooey Centers
- Press a piece of plastic wrap directly onto the surface of cooled blondies before storing to keep them from drying out.
- Swap half the all-purpose flour for almond flour to make them extra tender and add subtle nutty flavor.
Frequently Asked Questions
Why did my blondies turn out dry?
You likely overbaked them. The center should still jiggle slightly when you remove them from the oven. They continue cooking in the hot pan.
Can I double this recipe?
Yes, use a 9×13 pan and increase baking time to 28-32 minutes. Check for doneness the same way – slightly underbaked center.
Will salted butter work instead?
Sure, just reduce the added salt to 1/4 teaspoon. The brown butter flavor will still come through beautifully with salted butter.
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Soft Cinnamon Sugar Blondies
Ingredients
Topping
Equipment Needed
- 8×8 inch baking pan
- Medium saucepan
- Large mixing bowl
- Whisk
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Place butter in a medium saucepan over medium heat. Cook, swirling occasionally, until butter turns golden amber and smells nutty, about 5-7 minutes. Pour into a large bowl and let cool for 10 minutes.
- Mix wet ingredients: Whisk brown sugar and 1/4 cup granulated sugar into the cooled brown butter until combined. Add egg and vanilla, whisking until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, salt, and baking powder. Add dry ingredients to wet ingredients, stirring just until combined. Don’t overmix.
- Add cinnamon topping: Spread batter evenly in prepared pan. Mix cinnamon with remaining 3 tablespoons granulated sugar, then sprinkle over top.
- Bake and cool: Bake for 22-25 minutes, until edges are set but center still looks slightly underbaked. Cool completely in pan before cutting into squares.
Nutrition Facts
Per Serving (1 blondie)
