Blondies

These blondies are a buttery, chewy bar cookie that feels both nostalgic and indulgent. The batter bakes up golden brown with a tender, cake-like crumb and pockets of sweet white chocolate that melt into creamy bites. A thin ribbon of cinnamon-sugar in the middle adds a warm, aromatic contrast that lifts the overall sweetness and gives each square a lovely depth. Blondies are perfect for afternoon coffee, a bake sale, or an easy dessert to bring to a potluck. If you want a nuttier, more caramel-forward profile, you might enjoy a browned butter variation like the one found at browned butter blondies recipe. For straightforward, classic results using regular butter, this recipe stays simple and reliable, and it is forgiving for beginner bakers who want consistent chew and flavor. You can also compare texture ideas with another take on blondies that highlights a deeper toffee tone.

Ingredients

• 3/4 cup unsalted butter, softened to room temperature — Soft butter creams more easily with the sugars for a light, tender crumb.
• 3/4 cup granulated sugar — Adds sweetness and helps create a slightly crisp top.
• 3/4 cup packed light brown sugar — Brings moisture and a mild molasses note for chewiness.
• 2 large eggs, room temperature — Eggs provide structure and richness; room temperature eggs blend more evenly.
• 2 teaspoons pure vanilla extract — Enhances overall flavor with a warm, floral note.
• 2 and 1/3 cups all-purpose flour — The main structure; measure by spooning into the cup and leveling for accuracy.
• 1 and 1/2 teaspoons baking powder — Gives a gentle lift so the blondies are not too dense.
• 1/2 teaspoon cream of tartar — Helps with texture and stability, keeping the crumb tender.
• 1/2 teaspoon salt — Balances the sweetness and enhances flavors.
• 1 cup white chocolate morsels — Melty pockets of sweetness throughout the bars.
• 1 tablespoon white chocolate morsels (for topping) — Adds a pretty finish and extra pockets of white chocolate on top.
• 1/4 cup granulated sugar (for cinnamon-sugar filling) — Mixed with cinnamon to create the thin filling layer.
• 2 teaspoons ground cinnamon — Provides warm spice in the filling for contrast.

Step-by-Step Instructions

1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal. This makes lifting the blondies out simple once cooled.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy, about 3 minutes. Scrape the bowl down as needed so everything mixes evenly.
3. Add the eggs and vanilla; beat until well combined. Mix just until smooth to avoid overworking the batter.
4. In another bowl, whisk the flour, baking powder, cream of tartar, and salt together. Whisking helps distribute the leavening and salt evenly.
5. Gradually add the dry ingredients to the wet mixture; mix until just combined. Do not overmix, or the blondies may become tough.
6. Fold in the white chocolate morsels. Folding preserves air in the batter and keeps the texture tender.
7. Press half of the dough into the prepared pan. Use slightly damp hands or a piece of parchment to press the dough evenly without compressing it too hard.
8. In a small bowl, mix granulated sugar and cinnamon for the filling; sprinkle evenly over the dough. Tap the pan lightly to settle the sugar if needed.
9. Flatten the remaining dough and layer it over the cinnamon-sugar filling; press gently. Aim for an even top layer so baking is uniform.
10. Add the extra white chocolate morsels on top and sprinkle with leftover cinnamon-sugar. This creates a pretty finish and pockets of melted white chocolate on the surface.
11. Bake for 32 to 35 minutes, until golden brown and a toothpick comes out with a few moist crumbs. Oven temperatures vary, so start checking at 32 minutes.
12. Cool completely in the pan, then lift out using parchment and cut into squares. Cooling fully helps the bars set and cut cleanly.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 32 to 35 minutes
• Total Time: 47 to 50 minutes
• Servings: 16 squares
• Calories: Approximately 280 kcal per square

Tips, Storage & Variations

• Tips: Measure flour by spooning into the cup and leveling to avoid dense blondies. If your butter is too cold, microwave for 5 to 7 seconds to soften slightly. For even distribution of mix-ins, toss the white chocolate morsels in a teaspoon of flour before folding in.
• Storage: Store cooled blondies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
• Freezing: Wrap individual squares tightly in plastic wrap and freeze in a sealed container for up to 3 months. Thaw at room temperature for 30 to 60 minutes before serving.
• Variations using existing ingredients only: Increase the cinnamon in the filling for a more pronounced spice, or fold extra white chocolate morsels into the batter for more melty pockets. For a stronger cinnamon presence, sprinkle a little more cinnamon-sugar on top before baking.

FAQ

1. How do I know when blondies are done?
   Check at 32 minutes and insert a toothpick. It should come out with a few moist crumbs, not wet batter.

2. Can I use salted butter instead of unsalted?
   Yes, but reduce or omit any added salt in other recipes. This recipe already calls for 1/2 teaspoon salt, so salted butter will make them slightly saltier.

3. Why does the recipe use both granulated and brown sugar?
   Granulated sugar contributes to a crisp top, while brown sugar adds moisture and a subtle caramel note for chewiness.

4. Can I make these in a different sized pan?
   You can, but baking time will change. A larger pan will bake faster and produce thinner bars, while a smaller pan will need more time.

5. Can I double the recipe?
   Yes, double the ingredients and bake in a larger pan, but watch the baking time closely and test for doneness.

People Also Ask

1. What makes blondies different from brownies?
   Blondies use brown sugar and vanilla instead of cocoa, resulting in a buttery, caramel-like flavor rather than chocolate.

2. Why add cream of tartar to blondies?
   Cream of tartar helps stabilize the batter and contributes to a tender crumb and slight chewiness.

3. Can I substitute white chocolate morsels with something else?
   This recipe only uses the listed ingredients, but within that list you can vary the amount of white chocolate to taste.

4. Will these blondies be cakey or fudgy?
   With the listed proportions, expect a tender, slightly cakey yet chewy texture with moist crumbs in the center.

5. How do I prevent the edges from overbaking?
   Bake in the center of the oven and check early. If edges brown too fast, tent with foil for the last few minutes.

6. Is room temperature butter necessary?
   Yes, room temperature butter blends more smoothly with sugars and gives a more even texture.

Conclusion

These blondies bake up golden, tender, and perfectly balanced with creamy white chocolate and a fragrant cinnamon-sugar ribbon. They are simple enough for a weeknight bake and special enough for sharing at gatherings. If you want to compare techniques or explore another classic take, try the slightly different method in The Best Blondie Recipe – Sugar Spun Run or see a straightforward version at Classic Blondies – Simply Recipes. I hope you make a batch and enjoy every warm, buttery square. Please share how yours turned out and any small tweaks you discover along the way.

Blondies

Print Recipe

These blondies are a buttery, chewy bar cookie with a tender crumb and pockets of melting white chocolate, enhanced by a cinnamon-sugar ribbon.

• Author: hannah-reed
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3/4 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 and 1/3 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup white chocolate morsels
• 1 tablespoon white chocolate morsels (for topping)
• 1/4 cup granulated sugar (for cinnamon-sugar filling)
• 2 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
2. Beat the softened butter, granulated sugar, and brown sugar together until fluffy, about 3 minutes.
3. Add the eggs and vanilla; beat until well combined, mixing just until smooth.
4. Whisk the flour, baking powder, cream of tartar, and salt together in another bowl.
5. Gradually add the dry ingredients to the wet mixture; mix until just combined.
6. Fold in the white chocolate morsels.
7. Press half of the dough into the prepared pan using slightly damp hands.
8. Mix granulated sugar and cinnamon for the filling; sprinkle evenly over the dough.
9. Flatten the remaining dough and layer it over the filling.
10. Add the extra white chocolate morsels on top and sprinkle with leftover cinnamon-sugar.
11. Bake for 32 to 35 minutes until golden brown.
12. Cool completely in the pan, then lift out and cut into squares.

Notes

Store cooled blondies in an airtight container for up to 3 days. For freezing, wrap individual squares tightly and freeze for up to 3 months.

Nutrition

• Serving Size: 1 square
• Calories: 280
• Sugar: 20g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg

Keywords: blondies, dessert, easy recipe, baking, white chocolate, cinnamon