If you love soft, chewy treats with that warm cinnamon–bakery aroma, these little blondies will make you so happy. They come together quickly, bake beautifully in mini form, and give you that cozy snickerdoodle vibe without any fuss.
Ingredients
Blondie Base
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
(Optional swap: add a pinch of nutmeg for a little warmth.)
Steps
- Prep the pan. Line an 8×8-inch pan with parchment, leaving a slight overhang so you can lift the blondies out easily.
- Mix the wet ingredients. Stir together the melted butter, brown sugar, egg, and vanilla until smooth. Don’t worry if it looks thick blondie batter usually does.
- Add the dry ingredients. Fold in the flour, baking powder, and salt just until combined. Overmixing can make them tough, so stop as soon as you no longer see flour.
- Spread and sprinkle. Smooth the batter into the pan, then mix the cinnamon and sugar together and sprinkle it generously over the top.
- Bake. Bake at 350°F for 18–20 minutes, or until the edges are set and the center looks slightly soft that’s what keeps them chewy.
- Cool and cut. Let them cool in the pan for at least 20 minutes, then lift out and slice into mini squares.
Chef’s Tips
- If you prefer a softer center, pull them out right when the middle looks puffed but pale.
- For clean slices, chill for 10 minutes before cutting it makes a big difference.
- Store in an airtight container; they stay wonderfully chewy for 3–4 days.
Variations
- Cinnamon Swirl: Drop a few dollops of softened cream cheese on top before baking and swirl with a toothpick.
- Brown Butter Blondies: Brown the butter first for deeper, nutty flavor.
- Churro Version: Brush the warm blondies lightly with melted butter and add extra cinnamon sugar.