Description
These Cinnamon Streusel Blondies are rich, buttery, and perfectly sweet with a delightful white chocolate chip twist and a crumbly cinnamon streusel topping. Baked to golden perfection, they are a fantastic treat for any occasion, offering a soft, chewy texture with a crunchy, flavorful topping that elevates the classic blondie to a new delicious level.
Ingredients
Blondie Batter
- 1 cup salted butter (melted)
- 1.25 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 3 eggs (2 whole plus 1 egg yolk)
- 2 teaspoons vanilla extract
- 2.25 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
Cinnamon Streusel Topping
- 1 cup all purpose flour
- 1/2 cup brown sugar (packed)
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons salted butter (softened)
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to ensure it reaches the right temperature for baking the blondies evenly.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the melted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This aerates the batter and creates a tender crumb.
- Add Eggs and Vanilla: Incorporate the 2 whole eggs and 1 egg yolk along with the vanilla extract into the creamed mixture, mixing well until fully combined for a smooth batter.
- Combine Dry Ingredients with Batter: Mix in half of the all-purpose flour, salt, and baking powder into the wet ingredients first to avoid clumps, then add the remaining flour and fold in the white chocolate chips gently until everything is thoroughly incorporated.
- Prepare Streusel Topping: In a separate small bowl, combine all streusel ingredients: flour, brown sugar, granulated sugar, cinnamon, salt, and softened butter. Use a fork to work the butter into the dry ingredients until you achieve pea-sized crumbly clusters.
- Assemble in Pan: Line a 9×13-inch baking pan with parchment paper for easy removal. Spread the blondie batter evenly across the pan and then sprinkle the cinnamon streusel topping evenly over the batter.
- Bake: Bake in the preheated oven for 25 to 28 minutes or until the blondies are set but still soft in the middle; a toothpick inserted in the center should come out with a few moist crumbs.
- Cool and Serve: Allow the blondies to cool in the pan for about 10 minutes. Then lift them out using the parchment paper and cut into 24 squares to serve.
Notes
- Use parchment paper for easy removal of blondies from the pan.
- Do not overbake; blondies should be soft and moist, not dry.
- White chocolate chips add a luscious sweetness but can be substituted with regular chocolate chips or nuts if preferred.
- For a more intense cinnamon flavor, you can sprinkle a bit of additional cinnamon on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
