These blondies are the best thing to happen in my life in two months.
Seriously, make them now (like, right now) and thank me later. They are that good. Crunchy on the top from the swirled cinnamon sugar, slightly gooey in the middle, and chewy on the sides and bottom. Every perfect texture combination all rolled into one bite. I’m still not over these.
1 cup salted butter, melted (these would be great with brown butter too!)
2 cups brown sugar
2 eggs + 1 egg yolk
1 tbsp vanilla extract
2 cups flour
1 tsp + 2 tbsp cinnamon
½ tsp baking powder
½ tsp salt
½ cup white sugar
½ cup powdered sugar
1-2 tbsp milk
- Preheat your oven to 350°F and line an 8×8 pan with parchment paper.
- In a large mixing bowl, whisk together melted butter and brown sugar
- Add the eggs and vanilla, mix well.
- In a separate bowl, stir together the flour, 1 tsp cinnamon, baking powder, and salt. Add to the wet ingredients and stir just until combined.
- Pour batter into pan.
- Mix white sugar and 2 tbsp cinnamon and spread on top of the batter. Use a butter knife to swirl cinnamon sugar into the batter.
- Bake for 30 to 40 minutes or until set on the edges.
- While brownies cool, make the glaze. The original recipe calls for a cream cheese glaze, but I didn’t have any cream cheese so I just made a regular glaze by combining powdered sugar and milk. I used oat milk because that’s what I had, but any kind of milk works!
- Pour glaze into a Ziploc bag and snip the corner, then drizzle the glaze over the blondies.
Recipe adapted from Broma Bakery.