Pro tips and easy variations
For the best chewy texture, avoid over‑baking; pull the blondies as soon as the center is just set and the toothpick shows moist crumbs. The residual heat in the pan will continue to cook them slightly as they cool.
If the butter is too hot when you add the egg, whisk the egg separately and temper it by slowly streaming in a bit of the warm butter mixture while whisking, then combine everything. This prevents curdling and keeps the batter smooth.
Simple variations:
- Add a pinch of nutmeg or cardamom to the batter for a more complex warm‑spice profile.
- Stir in 1/2 cup chopped pecans or walnuts for crunch and a nutty contrast to the sweet, soft crumb.
- Drizzle the cooled blondies with a quick cinnamon glaze made from powdered sugar, milk, and a pinch of cinnamon for extra sweetness and a bakery‑style look.
- Swap vanilla for maple extract (or add a drop or two) for a subtle maple‑cinnamon twist.
Storage and make‑ahead
These blondies are excellent for making ahead because the brown sugar and honey help them stay soft and chewy.
- Room temperature: Store cooled, sliced blondies in an airtight container at room temperature for up to 3 days. Layer with parchment if stacking to keep the cinnamon‑sugar tops from sticking together.
- Refrigerator: For slightly longer storage, you can refrigerate them well‑sealed; bring to room temperature before serving for the best texture.
- Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer‑safe bag or container. Freeze for up to about 2 months. Thaw at room temperature or warm briefly in the microwave for a fresh‑baked feel.
These bars travel well for potlucks, picnics, and parties, and they hold up nicely in lunchboxes or gift tins.
FAQ
Can I double this recipe for a 9×13 pan?
Yes. Double all the ingredients and bake in a greased or parchment‑lined 9×13‑inch pan. Start checking around 25–28 minutes; total time may be closer to 30 minutes depending on your oven.
Can I use dark brown sugar instead of light?
You can. Dark brown sugar will make the blondies slightly richer and more molasses‑forward in flavor, and a bit darker in color, but the texture will stay similarly chewy.
Do I have to use honey?
Honey adds moisture and a subtle flavor, but you can swap it for maple syrup or an extra couple of tablespoons of brown sugar if needed. If using more sugar, you may lose a touch of that extra chew, so watch the bake time.
Can I make these gluten‑free?
Yes, use a good 1:1 gluten‑free all‑purpose flour blend designed for baking. Most blondie and bar recipes convert well, though texture may be slightly more delicate; avoid over‑baking.
How do I keep the edges from getting too hard?
Bake just until the center is set, not until the entire pan looks dry. Using parchment and cooling in the pan help retain moisture around the edges, and proper storage in an airtight container prevents them from drying out.
Conclusion and call to action
Easy Cinnamon Sugar Blondies pack warm cinnamon, rich brown sugar, and honey into chewy, one‑bowl bars that come together in minutes and taste like snickerdoodles in blondie form. They’re simple enough for everyday baking but special enough for sharing on dessert trays, bake sales, or cozy weekend coffee breaks.