Blondies
These blondies are buttery, sweet, and gently spiced with a warm cinnamon-sugar ribbon that runs through each bite. The exterior bakes to a golden brown while the center stays tender and chewy, giving you that ideal balance between cake and cookie. White chocolate morsels add creamy pockets of sweetness and a smooth finish that pairs beautifully with the cinnamon-sugar layer. The aroma while baking is comforting, with butter, vanilla, and cinnamon filling the kitchen and inviting you to taste a warm square straight from the pan.
This recipe is perfect for a cozy afternoon treat, a potluck dessert, or sliced into small squares for a party platter. If you want a nuttier, deeper flavor profile, consider a browned butter approach detailed in a similar recipe for browned butter blondies at browned butter blondies recipe.
Ingredients
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3/4 cup unsalted butter, softened to room temperature
Helps create a rich, tender crumb and carries the vanilla flavor. -
3/4 cup granulated sugar
Adds sweetness and helps with a slightly crisp top. -
3/4 cup packed light brown sugar
Provides moisture and a subtle caramel note for chewiness. -
2 large eggs, room temperature
Bind the batter and add structure while keeping the bars tender. -
2 teaspoons pure vanilla extract
Enhances the overall flavor and complements the white chocolate. -
2 and 1/3 cups all-purpose flour
The main structure for the blondies; spoon and level for accuracy. -
1 and 1/2 teaspoons baking powder
Gives a gentle lift so bars are not too dense. -
1/2 teaspoon cream of tartar
Helps with tenderness and slight acidity for balanced flavor. -
1/2 teaspoon salt
Elevates sweetness and rounds out flavors. -
1 cup white chocolate morsels
Folded into the batter for pockets of creamy sweetness. -
1 tablespoon white chocolate morsels (for topping)
A small extra sprinkle for visual appeal and more chocolate on top. -
1/4 cup granulated sugar (for cinnamon-sugar filling)
Mixed with cinnamon and layered to create a sweet ribbon inside. -
2 teaspoons ground cinnamon
Paired with sugar to form the warm cinnamon-sugar filling.
For another twist on texture and flavor, see a browned butter variation at browned butter blondies method.
Step-by-step Instructions
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Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper. Make sure parchment comes up the sides for easy removal.
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In a mixing bowl, beat the softened butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar together until fluffy, about 3 minutes. Scrape the bowl so everything mixes evenly.
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Add the 2 large room temperature eggs and 2 teaspoons vanilla extract, and beat until combined. Do not overmix at this stage.
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In another bowl, whisk together 2 and 1/3 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt. Whisking helps distribute the leavening evenly.
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Gradually mix the dry ingredients into the wet mixture until just combined. Small streaks of flour are okay; overmixing can make the bars tough.
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Fold in 1 cup white chocolate morsels until distributed. If you want more concentrated pockets of chocolate, fold a little less so some morsels stay near the surface.
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Press half of the batter evenly into the prepared baking pan. Use lightly greased hands or an offset spatula to avoid tearing the parchment.
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Combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl, then sprinkle this cinnamon-sugar mixture over the batter in the pan.
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Flatten the remaining dough into a rough rectangle, layer it over the cinnamon mixture, and press gently to seal. Aim for an even top without compressing too hard.
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Top the blondie dough with 1 tablespoon white chocolate morsels and a light sprinkle of the remaining cinnamon-sugar mixture for added crunch and visual contrast.
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Bake for 32 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 32 minutes to avoid overbaking.
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Cool completely in the pan before lifting out with the parchment and cutting into squares. Cooling ensures clean slices and a set interior.
For an alternate texture and appearance, explore how a browned butter approach changes the flavor at browned butter method.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 32 to 35 minutes
- Total Time: 50 to 55 minutes, including brief cooling before removing from pan
- Servings: 16 squares
- Calories: Approximately 310 calories per square
If you prefer smaller servings or bars that serve more people, see ideas in the browned butter variation notes at browned butter blondies notes.
Tips, Storage & Variations
Tips
- Room temperature eggs and butter mix more smoothly and help achieve a uniform texture.
- Press batter gently but evenly to avoid air pockets.
- Check for doneness early; overbaked blondies will be dry rather than chewy.
Storage
- Room temperature: Store cooled blondies in an airtight container for up to 3 days.
- Refrigeration: Keep in an airtight container for up to 7 days. Bring to room temperature before serving for the best texture.
- Freezing: Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Variations using the existing ingredients
- Extra white chocolate: Fold an additional 1 tablespoon from the topping into the batter for slightly more chocolate pockets.
- More cinnamon-sugar ribbon: Double the 1/4 cup sugar and 2 teaspoons cinnamon for a bolder cinnamon layer, but keep the baking time the same.
- Thinner bars: Press the batter more thinly in the pan to make larger, thinner squares that bake a bit crisper around the edges.
For a complementary technique that plays with butter flavor, consult this browned butter approach at browned butter adaptation.
Frequently Asked Questions
Q: Can I use salted butter instead of unsalted butter?
A: Yes. Reduce or omit the added salt if your butter is salted to avoid over-salting.
Q: How do I know when blondies are done?
A: The top should be golden brown and a toothpick comes out with a few moist crumbs, not wet batter.
Q: Can I make these in a different pan size?
A: You can, but baking time will change. A smaller pan yields thicker bars and may need extra baking time.
Q: Do I have to use white chocolate morsels?
A: The recipe calls for white chocolate, so use them for the intended flavor. Reducing them will change the balance.
Q: How should I cut clean squares?
A: Cool completely, then use a sharp knife wiped clean between cuts for tidy edges.
People Also Ask
Q: What texture should blondies have?
A: Blondies should be slightly crisp on top and edges with a soft, chewy center.
Q: Can I make the cinnamon layer more pronounced?
A: Yes, increase the cinnamon to taste within the 1/4 cup sugar mixture for a stronger cinnamon ribbon.
Q: Will the white chocolate melt into the batter?
A: White chocolate morsels soften but generally keep their shape when folded into the batter and baked.
Q: Is it better to use room temperature eggs?
A: Yes, room temperature eggs incorporate more evenly and help the batter emulsify.
Q: Can I halve the recipe?
A: Yes, halve all ingredients and bake in a smaller pan, watching baking time closely.
Q: Why is cream of tartar included?
A: Cream of tartar helps with tenderness and can slightly improve texture and rise.
Q: Should I chill the batter before baking?
A: Chilling is not necessary for this recipe and could change the bake time.
Q: How should leftover blondies be reheated?
A: Warm gently in a low oven or microwave for a few seconds to regain a freshly baked feel.
Conclusion
These blondies are an easy, comforting bake that balances buttery richness, sweet white chocolate, and a cinnamon-sugar surprise. They are straightforward to make, perfect for sharing, and store well for busy weeks. If you enjoy testing variations, you might like the technique and notes in The Best Blondie Recipe – Sugar Spun Run or a classic take at Classic Blondies – Simply Recipes. Give the recipe a try, share your results, and enjoy a warm square with a cup of coffee or tea.