Cinnamon Sugar Blondies Recipe – Easy Fall Dessert with Brown Sugar & Cinnamon Spice
These Easy Cinnamon Sugar Blondies are the ultimate fall treat—soft, chewy, and layered with warm cinnamon spice and sweet brown sugar goodness. With a buttery base and a crackly cinnamon-sugar topping, they’re simple to make and perfect for cozy afternoons, bake sales, or holiday dessert tables. No mixer needed, just pantry staples and a love for autumn flavors. Whether you’re baking for friends or treating yourself, these blondies deliver comfort in every bite.
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Parchment paper
- Serrated knife (for clean slicing)
Ingredients
Blondie Base
- ½ cup (1 stick) unsalted butter, melted
- 1 cup brown sugar
- 1 large egg (or flax egg)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 175°C (350°F). Line an 8x8-inch pan with parchment paper.
- Mix wet ingredients: In a bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla; mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
- Fold dry into wet: Stir until just combined—do not overmix.
- Spread batter evenly in prepared pan.
- Make topping: Mix sugar and cinnamon. Sprinkle evenly over batter or swirl in gently.
- Bake for 22–25 minutes, until edges are golden and center is set.
- Cool completely in pan before slicing into squares.
Notes
- For gluten-free: use a 1:1 GF flour blend with xanthan gum.
- For vegan: swap egg for flax egg and butter for plant-based alternative.
- Add-ins: white chocolate chips, chopped pecans, or diced apples.
- Optional glaze: mix powdered sugar with maple syrup or cream cheese for drizzle.
- Store in airtight container for 3–4 days or freeze individually for up to 2 months.