The BEST Cinnamon Blondies Recipe
Cinnamon blondies are an easy-to-make, deliciously spiced treat that brings warmth and comfort in every bite. With their chewy texture and rich cinnamon flavor, they’re perfect for any occasion. Whether you enjoy them plain, with a sprinkle of cinnamon sugar, or paired with a scoop of ice cream, these blondies will become a new favorite. Make a batch today and enjoy the best cinnamon blondies you’ve ever had!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 1 cup 2 sticks unsalted butter, melted
- 1 1/2 cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup white chocolate chips optional
Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the melted butter and brown sugar until well combined.
Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
If using, fold in the white chocolate chips for extra sweetness.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake for 25-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the pan before slicing into squares.
Serve and enjoy!
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For extra flavor, sprinkle a mixture of cinnamon and sugar on top before baking.
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If you prefer a softer texture, slightly underbake the blondies, removing them from the oven when the center still looks slightly underdone.
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Store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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Pair with vanilla ice cream for a decadent dessert experience.
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For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.