In the time it’s taken me to edit photos and compose this post, I’ve already baked these cinnamon blondies a second time. They are that dangerous balance of simple and delicious. The finished product is decadent in a molasses-y way with sprinkled raw sugar offering a textured aspect. I made the mistake of telling E just how basic the recipe actually is; now they’re his top request. See full details below.
- 2 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups packed light brown sugar
- 1/2 cup butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 tablespoon butter (melted)
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil. Grease the foil with baking spray or butter. Set aside.
- In medium bowl mix together the flour, cinnamon, baking powder and baking soda. Set aside.
- Add the brown sugar and butter to a medium sized saucepan. Cook over medium low to medium heat for about 5 minutes or until melted and smooth. Remove from heat and cool for approximately 10 minutes.
- Add the eggs and vanilla. Stir to combine.
- Stir in the flour mixture. Spread the batter in the prepared baking pan.
- Bake at 350 degrees F for 40 mins. Remove from the oven and cool in the pan for 5 minutes.
- Mix together the sugar and cinnamon for the topping in a small bowl. Brush the top of the bars with the melted butter and sprinkle with the cinnamon sugar mixture.
- Lift the bars out by holding the foil and set to continue cooling on a wire rack.