Chewy Cinnamon Sugar Blondies – The One-Bowl Cozy Treat

Ever hit a craving so hard you sprint to the kitchen with no plan except “sugar now”? I totally get that. I fell in love with cinnamon sugar blondies the first time I underbaked one on purpose and discovered heaven: chewy edges, soft middle, and that little crunchy cinnamon sugar top that makes your jaw do a happy dance.

I test recipes in my tiny, dangerously well-stocked kitchen and tweak them until they behave. Today I’ll share a straightforward, friendly recipe that delivers chewy, buttery blondies with a warm cinnamon kick. Want a quick follow-up dessert idea? I recently paired these with a bright salad—yeah, weird combo but it worked—see my take on a cinnamon apple grape salad if you want something fresh alongside your sugar hit.

Why You’ll Love This Recipe

• Fast and forgiving: You bake this in one bowl and only mess one pan. No drama.
• Perfect texture: Chewy edges and a tender center — not cakey, not rock-hard.
• Cinnamon-forward flavor: The cinnamon in both batter and topping gives a double-hit of warmth.
• Customizable: Add nuts, chocolate chips, or swirl in some caramel if you feel fancy.
• Crowd-pleaser: Kids, neighbors, and that coworker who judges your lunch all approve.

Ingredients You’ll Need

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 cup granulated sugar (for topping)

I bolded the important ingredients so your eyes don’t glaze over while grocery-listing. FYI, use real butter — margarine thinks it belongs, but it does not.

How to Make (Step-by-Step)

STEP 1

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. I like to line the pan with parchment and leave an overhang to lift the blondies out easily.

STEP 2

In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined. Whisk like your mixer broke and you still want those tiny lumps gone.

STEP 3

Add the eggs and vanilla extract, and mix until smooth. Don’t overmix; a few streaks disappear and you’re done.

STEP 4

In another bowl, whisk together flour, baking powder, salt, and cinnamon. Make sure the cinnamon spreads evenly so you don’t get cinnamon clumps that taste like mouthwash.

STEP 5

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stop when you still see a few streaks; the batter will relax into itself while baking.

STEP 6

Pour the batter into the prepared pan and spread evenly. Use an offset spatula or the back of a spoon for neatness, or don’t — rustic works.

STEP 7

In a small bowl, mix the cinnamon and remaining granulated sugar, then sprinkle it over the batter. That crunchy top gives personality. Don’t skip it.

STEP 8

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. I prefer a slightly underbaked center for chewiness.

STEP 9

Let cool before cutting into squares. I know you want to inhale one immediately, but letting them set prevents a big crumbly mess.

Pro Tips for the Best Results

• Measure flour correctly: Spoon flour into the cup and level it off. No packing.
• Room-temp eggs blend more smoothly and help the batter come together.
• Use real vanilla extract for depth. Artificial vanilla tastes like regret.
• Underbake slightly for a fudgier center; bake a bit longer for firmer bars.
• Line your pan with parchment for clean edges and easy removal.
• Cool completely before slicing if you want perfect squares; I sometimes don’t, and my kitchen looks like a war zone of crumbs.

Fun Variations & Topping Ideas

Variations:

• Chocolate Chip Cinnamon Blondies: Stir 1 cup of semi-sweet chips into the batter.
• Nutty Upgrade: Add 1 cup chopped pecans or walnuts for crunch.
• Caramel Swirl: Drop spoonfuls of caramel sauce on top and swirl with a knife before baking.
• Pumpkin-Spiced: Replace 1 tablespoon cinnamon with 2 teaspoons pumpkin spice for autumn vibes.

Toppings:

• Glazed Cinnamon: Mix powdered sugar, milk, and a pinch of cinnamon; drizzle when cool.
• Sea Salt: Sprinkle flaky sea salt right after they come out for a sweet-salty contrast.
• Powdered Sugar Dusting: Keep it classic and pretty.
• Vanilla Ice Cream: Warm blondie + cold ice cream = instant applause.

Storing and Reheating

• To refrigerate: Place blondies in an airtight container. They keep for up to 5 days.
• To freeze: Wrap slices individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
• To reheat: Microwave a single square for 10–15 seconds for a warm, gooey treat. Or reheat in a 325°F oven for about 8–10 minutes if you prefer oven-warmed texture.

I often pop them in the microwave because I live for convenience, but the oven gives a better chewy restoration.

Leftover ideas

• Blondie a la mode: Warm a square and top with vanilla ice cream and a drizzle of caramel.
• Blondie Crumble: Crumble leftover pieces over yogurt or pudding for texture.
• Breakfast Twist: Chop a blondie and stir into oatmeal with a splash of milk — yes, I do this and I won’t apologize.
• Milkshake Magic: Blend with milk and a scoop of ice cream for a dessert milkshake.

Want a lighter side to serve with these? I recommend a fresh salad — check out this bright cinnamon apple grape salad for balance and crunch. IMO the combo surprises guests in a good way.

Frequently Asked Questions (FAQ)

How long do cinnamon sugar blondies last?

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for longer storage as needed.

Can I use salted butter instead?

Yes, reduce added salt by half if you use salted butter. I usually stick with unsalted butter so I control the seasoning.

Can I make these gluten-free?

Replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The texture changes slightly but still tastes great.

Can I make smaller (or larger) batches?

Yes. Halve the recipe for an 8×8 pan (reduce bake time slightly) or double for two pans. Keep an eye on baking time since size affects it.

Can I skip the cinnamon sugar topping?

You can skip it, but I don’t recommend it. The topping adds texture and that pretty cinnamon sparkle.

Conclusion

These Cinnamon Sugar Blondies deliver buttery chew, cinnamon warmth, and a crisp, sugary top — all in one easy, one-bowl recipe. They work for bake sales, last-minute dessert emergencies, or when you need to bribe someone with baked goods. Love the simple technique and the flexible add-ins; I encourage you to experiment and find your favorite twist.

If you want a slightly different vanilla-forward blondie inspiration, I used a similar texture trick from this excellent Cinnamon Sugar Blondie Recipe | Buns In My Oven while experimenting with underbaking times — gave me that chewy center I crave.

Please leave a comment and a rating if you try this recipe — tell me what twist you add or whether you ate three in one sitting (no judgment). Happy baking and may your oven always behave!