Honey Cinnamon Dessert Blondies
Soft, chewy blondies infused with honey and warm cinnamon, topped with cinnamon sugar. Perfect for fall baking and holiday gatherings.
Equipment
- 8x8-inch baking pan
- Mixing Bowl
- Whisk
- Parchment paper
Ingredients
For the Blondies
- ½ cup unsalted butter melted
- ⅓ cup honey
- ¾ cup light brown sugar packed
- 1 large egg
- 1½ teaspoons vanilla extract
- 1¼ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a small bowl, mix together the sugar and cinnamon for topping. Set aside.
- In a medium bowl, whisk together melted butter, honey, and brown sugar until smooth and glossy.
- Add egg and vanilla extract. Whisk vigorously for 30 seconds until fully incorporated and slightly frothy.
- Add flour, cinnamon, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Sprinkle cinnamon sugar topping over the entire surface.
- Bake for 23-26 minutes, until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for at least 20 minutes before lifting out using parchment overhang. Slice into 12 squares.
Notes
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Tips: These blondies taste even better the next day when flavors have melded. For cleaner cuts, use a sharp knife wiped clean between each slice.