Ingredients
Blondie base
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, divided
Cinnamon sugar topping
- 3 tablespoons granulated sugar
- Remaining 1/2 teaspoon ground cinnamon (from above)
Pan size: 8×8‑inch baking pan.
Ingredient notes
- Unsalted butter (melted): Melted butter gives the blondies a dense, chewy texture instead of a cakey one, and using unsalted lets you control the salt level. Let it cool slightly so it doesn’t scramble the egg.
- Light brown sugar: Packed brown sugar brings moisture, chew, and caramel notes that define a good blondie; it’s the main sweetness instead of white sugar.
- Honey (1/4 cup): Honey adds extra moisture and a subtle floral sweetness that keeps the blondies soft for days and deepens the flavor.
- Cinnamon (1 teaspoon total): Half goes into the batter for warmth, and half goes into the topping so you get that classic cinnamon‑sugar snickerdoodle effect.
- Cinnamon sugar topping: The mix of sugar and cinnamon on top bakes into a crackly, slightly crisp layer that contrasts with the soft center.
Step‑by‑step instructions
Step 1: Prepare the pan and oven
Preheat the oven to 350°F (175°C). Grease or line an 8×8‑inch baking pan with parchment paper, leaving a bit of overhang on two sides to create a sling. This makes it easy to lift the blondies out in one piece for neat slicing.
Step 2: Mix the wet ingredients
In a mixing bowl, whisk the melted unsalted butter and packed light brown sugar until the mixture looks smooth and slightly thick. Add the egg, honey, and vanilla extract, whisking until everything is fully combined and glossy. At this stage, the mixture should look like a smooth caramel‑colored batter with no streaks of egg.
Step 3: Add the dry ingredients
Sprinkle the flour, salt, and 1/2 teaspoon of the ground cinnamon over the wet mixture. Switch to a spatula and gently fold until the dry ingredients are just incorporated. Stop as soon as no visible streaks of flour remain; overmixing can make the blondies tough instead of chewy. The batter will be thick and sticky.
Step 4: Spread the batter and add the topping
Scrape the batter into the prepared 8×8‑inch pan and spread it into an even layer, pushing it into the corners with a spatula. In a small bowl, stir together the granulated sugar and the remaining 1/2 teaspoon ground cinnamon until evenly mixed. Sprinkle this cinnamon sugar mixture evenly over the surface of the batter, covering it from edge to edge.
Step 5: Bake
Place the pan in the preheated oven and bake for 22–25 minutes. The blondies are done when the edges look set and lightly golden, the top is crackly with cinnamon sugar, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). Err on the side of slightly under‑baking for a fudgier, chewier texture.
Step 6: Cool and slice
Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan so they can firm up and slice cleanly. Once cool, use the parchment sling (if using) to lift the slab out and transfer it to a cutting board. Slice into squares or bars of your desired size.