Churro-Inspired Cinnamon Blondies
Warm, tender cinnamon blondies with a crispy churro-style cinnamon-sugar topping. Brown-sugar base with bold cinnamon flavor throughout, baked until just set with a soft center. Easy enough for a first-time baker, impressive enough for any gathering.
- Prep
- 15 min
- Cook
- 26 min
- Wait
- 30 min
- Total
- 1 hr 11 min
- Makes
- 24 blondies (about 2 inches × 1.5 inches each)
Steps
Before you start
- Preheat your oven to 350°F (175°C)
- Soften butter to room temperature (45 minutes to 1 hour at room temp, or use the microwave method: cut into cubes and heat in 10-15 second bursts until soft but not melted)
- Have all ingredients measured and ready
- Line your 9×13-inch baking pan with parchment paper
Preheat oven and prep panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving a slight overhang on the long sides for easy removal.
+ Show details− Hide details
Tip: Preheat the oven now so it reaches the correct temperature while you're mixing the batter.
Cream butter and sugar
- In a large bowl, combine the softened butter and packed brown sugar.
- Using a whisk or electric mixer, beat for 2–3 minutes until the mixture is light, fluffy, and pale in color.
- This incorporates air and makes the blondies tender and less dense.
+ Show details− Hide details
Ready when: Mixture is light, fluffy, and noticeably paler than the brown sugar alone
Tip: If using an electric mixer on medium speed, 2–3 minutes is typical. If mixing by hand with a whisk, expect to work for the full 3 minutes. The mixture will look grainy at first, then become creamy.
Add eggs and vanilla
- Add both large eggs to the butter mixture and beat well for 1 minute until fully incorporated and the mixture looks smooth and creamy.
- Add the vanilla extract and mix for another 30 seconds until combined.
+ Show details− Hide details
Ready when: Mixture is smooth and creamy with no visible streaks of egg white
Whisk dry ingredients
- In a separate medium bowl, whisk together the flour, baking powder, salt, and 1.5 teaspoons ground cinnamon.
- Whisk for 1–2 minutes to ensure the cinnamon is evenly distributed throughout the flour.
- This prevents cinnamon pockets in the final blondies.
+ Show details− Hide details
Ready when: Cinnamon is evenly distributed with no visible cinnamon streaks or particles
Fold wet and dry together
- Pour the dry mixture into the wet mixture and fold together using a rubber spatula or wooden spoon.
- Stir with deliberate, confident strokes until you don't see any flour streaks and the batter is thick, uniform, and smooth throughout.
- Avoid overmixing, as this can develop gluten and make the blondies tough.
+ Show details− Hide details
Ready when: No flour streaks visible and batter is uniform throughout
Tip: Mix with about 8–10 strong strokes rather than lots of slow stirring. This prevents overdeveloping the gluten while ensuring everything is combined.
Spread batter in pan
- Pour the batter into the prepared 9×13-inch (23×33 cm) pan.
- Using an offset spatula or the back of a measuring cup, spread the batter evenly from edge to edge, making sure it reaches all four corners.
- The surface should be relatively level with no thick or thin spots.
+ Show details− Hide details
Ready when: Batter is spread evenly across the entire pan
Mix and add topping
- In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon until well combined.
- Drizzle the 2 tablespoons melted butter over the batter in the pan, spreading it lightly to coat the surface.
- Then sprinkle the cinnamon-sugar mixture evenly over the entire top.
- The butter layer helps the topping adhere and toast slightly during baking, creating that churro-like crust.
+ Show details− Hide details
Ready when: Cinnamon-sugar topping is evenly distributed across the batter
Tip: Don't skip the butter layer—it helps the cinnamon-sugar toast and stick, creating the crispy, churro-inspired topping.
Bake until just setOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 25–28 minutes.
- The blondies are done when the edges are light golden brown and feel firm to the touch, but the center still jiggles slightly when you gently shake the pan.
- A toothpick inserted into the center should come out with a few moist crumbs, not clean and not wet.
+ Show details− Hide details
Ready when: Edges are light golden brown, center jiggles slightly when pan is shaken, toothpick comes out with moist crumbs
Tip: Overbaking is the #1 mistake—blondies firm up significantly as they cool, so it's better to underbake slightly. When in doubt, remove them a minute earlier rather than later.
Cool in pan
- Remove the pan from the oven and place it on a cool surface or wire rack.
- Let the blondies cool in the pan at room temperature for 30 minutes.
- The residual heat will continue to cook them slightly, and they'll firm up enough to cut cleanly.
- You can eat them warm if you prefer a softer texture.
+ Show details− Hide details
Ready when: Blondies have cooled to room temperature and are firm enough to cut cleanly
Cut into squares
- Once the blondies have fully cooled to room temperature, run a thin knife or offset spatula around the edges to loosen them from the pan.
- Lift the parchment paper and blondies out of the pan onto a cutting board.
- Using a sharp knife, cut the blondies into 24 equal squares.
- Wipe the knife with a damp towel between cuts for the cleanest edges.
+ Show details− Hide details
Ready when: All blondies are cut into equal squares
Tip: A serrated knife (like a bread knife) or bench scraper makes cutting easier and creates cleaner edges than a regular chef's knife.
Good to know
Tips
- Don't overbake—blondies will appear slightly underdone in the center when removed from the oven, but they firm up significantly as they cool. This prevents them from becoming dry and tough.
- Make sure your butter is truly softened, not melted, when creaming with sugar. Softened butter incorporates air, resulting in a lighter, more tender crumb.
- For even more churro flavor, brush the warm blondies (right after they come out of the oven) with a little extra melted butter and roll the edges in extra cinnamon-sugar before they fully cool.
- For the cleanest cuts, wipe your knife with a damp towel between cuts, or dip it in hot water and dry it quickly. A serrated bread knife also works beautifully.
Make ahead
These blondies can be made up to 2–3 days ahead of serving. Store in an airtight container at room temperature or refrigerate for up to 5 days.
Storage & reheating
Room temperature: up to 3 days in an airtight container. Refrigerator: up to 5 days in an airtight container. Freezer: up to 2 months in an airtight container or freezer bag; thaw at room temperature for 1–2 hours before serving. To reheat: warm in a 300°F (150°C) oven for 5–10 minutes, though they're also delicious eaten cold straight from the fridge.
Substitutions
- unsalted butter → Refined coconut oil (neutral variety). Use the same amount. This will make the blondies slightly lighter and more cake-like; they'll be less rich but still delicious.
- brown sugar → Combination of 3/4 cup granulated white sugar + 1/4 cup unsulfured molasses. Mix these together before measuring. This gives a similar brown sugar effect with more pronounced molasses notes and a slightly chewier texture.
- all-purpose flour → Whole wheat pastry flour. Use the same amount. This adds a subtle nutty flavor and creates a denser crumb; the blondies may need an extra 1–2 minutes of baking time.
- vanilla extract → Almond extract. Use only 3/4 teaspoon (almond extract is more potent). This shifts the flavor profile but pairs beautifully with the cinnamon.
