Ingredients
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Equipment Needed
- 8×8 inch pan
- Parchment paper
- Rubber spatula
- Hand mixer or stand mixer (not required)
- Food Processor
- Mixing bowls (medium & large)
Blondies
- 1 cup (227 g) unsalted butter, melted
- 1 cup (200 g) brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp (5 g) vanilla extract
- 2 cups (240 g) all-purpose flour
- ½ tsp (3 g) baking soda
- ½ tsp (2 g) baking powder
- 1 tsp (3 g) cornstarch
- ½ tsp (2 g) cream of tartar (or 1 tsp (5 ml) of white vinegar)
- ½ tsp (3 g) salt
Cinnamon Sugar Filing
- 5 tbsp (63 g) granulated sugar
- 2 tsp (5 g) cinnamon
What to do
1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving a little overhang (for easy removal later). In a small bowl, add the sugar and cinnamon topping, mix well. Set to the side.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, then mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, cream of tartar, and salt. Gradually fold the dry mixture into the wet ingredients until just combined (don’t overmix).
4. Spread half of the blondie batter evenly into the prepared pan. Sprinkle the cinnamon-sugar filling evenly over the batter. Gently spread the remaining batter on top (it helps to drop spoonfuls and smooth carefully with an offset spatula). Sprinkle the top with the extra cinnamon-sugar mixture.
5. Bake for 30-35 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Note: Ovens do vary, and these blondies are thick, so they could take up to 35 minutes, or even an additional minute or two.
6. Let blondies cool completely in the pan on a wire rack. Lift out with the parchment and cut into squares.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Brown sugar is the heart of blondies. It gives them their signature chewy texture and rich, caramel-like flavor. You can use light or dark brown sugar—dark gives a deeper flavor.
- Once you add the flour, mix until just combined. Overmixing develops gluten, which can make your blondies cakey instead of chewy.
- Using melted butter instead of creamed gives blondies that dense, gooey texture. Let the butter cool slightly before mixing in the eggs to avoid scrambling them.
- Blondies continue to cook in the pan after you take them out of the oven. Pull them when the edges are set, and it’s okay if the centers look a little soft. They’ll firm up as they cool.
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White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!