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Blondies

Warm, buttery, and tender blondies with pockets of melted white chocolate and a hint of cinnamon-sugar.

Ingredients

Scale
  • 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, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar together until fluffy, about 3 minutes.
  3. Add the 2 large eggs and 2 teaspoons pure vanilla extract; beat until well combined.
  4. Whisk together 2 and 1/3 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in 1 cup white chocolate morsels gently.
  7. Press half of the dough into the prepared baking pan.
  8. Combine 1/4 cup granulated sugar and 2 teaspoons ground cinnamon; sprinkle it over the layer of dough.
  9. Flatten the remaining dough and layer it over the cinnamon-sugar filling.
  10. Press gently so the top layer does not tear, and add the extra 1 tablespoon white chocolate morsels on top.
  11. Bake for 32 to 35 minutes, until golden brown and a toothpick comes out with a few moist crumbs.
  12. Allow to cool completely before lifting out and cutting into squares.

Notes

Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.

Nutrition

Keywords: Blondies, Dessert, Baking, White Chocolate, Cinnamon