From the Recipe Box: Cinnamon Blondies

by kitchenarian on February 27, 2011

There are times when I want something slightly sweet, but not chocolate. I know it is a rare occurrence, but occasionally it happens.

I found myself recently standing in the kitchen, wanting to cook, but not really knowing what I wanted to bake. I remembered a blondie that I had made years earlier that was dense and buttery; just what I wanted with my afternoon cup of coffee. But I had a snickerdoodle at the hotel a couple of weeks ago when I was visiting Sous Chef and I had been thinking about making those also. Since I couldn’t really decide between the two, I decided to adapt the blondie recipe and make a cinnamon blondie – reminiscent of the snickerdoodle but dense and buttery with a hint of cinnamon. This blondie is adapted from a Williams-Sonoma recipe from their cookbook, Cookies.

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
2 teaspoons cinnamon
1 stick unsalted butter
1 ½ cups light brown sugar
1 large egg plus one egg yolk, room temperature
1 ½ teaspoons vanilla

Preheat the oven to 350 degrees. Line a 8 x 8 baking pan with parchment and grease the parchment.

Sift the flour, salt and cinnamon together and set aside. Melt butter and brown sugar in saucepan until the sugar has dissolved. Cook one more minute until the mixture bubbles, but doesn’t boil. Set aside to cool – approximately 10 minutes. Add the egg, egg yolk, and vanilla to the brown sugar mixture and blend. Pour sugar and egg mixture over flour and stir until just blended.

Pour batter into the pan.  Bake for 25 – 35 minutes until the center is springy; do not over bake.  When it has cooled slightly, run a knife around the edges to loosen and invert onto a cooling rack.  Carefully peel off the parchment.  Let cool completely, then cut into small squares.

Kitchenarian Notes:  For this recipe I used Ceylon cinnamon.  Known as the true cinnamon, this variety of cinnamon is less spicy and more complex and  fragrant with a hint of citrus.   Its counterpart, the more common Cassia Cinnamon, is known to have larger amounts of the compound coumarin.  I think the Ceylon cinnamon has more of a pure flavor,  just like a good quality vanilla does.  As one would suspect, it is more expensive than the common variety of cinnamon.

Enjoy!

Related Posts Plugin for WordPress, Blogger...
Share |
Print This Post

{ 67 comments… read them below or add one }

Karin van D. February 27, 2011 at 3:25 pm

Those look delicious. I have heard of blondies before, but never tasted them. I will definitely try out a version of those one of these days, it sounds great!

Reply

Food Frenzy February 27, 2011 at 4:09 pm

Perfect looking blondies. Cinnamon is such a great spice for these treats.

We invite you to share this post and some of your favorite food posts on Food Frenzy.
Please check out our community at http://blogstew.net/foodfrenzy

Reply

Kate @ Diethood.com February 27, 2011 at 5:11 pm

Ooooh these sound so good… and I am a sucker for cinnamon!

The version of cinnamon that I use is called Kanela, and I have never seen it here in the States. I buy it in Macedonia, and I buy enough to have for at least a year.

Reply

kitchenarian February 27, 2011 at 5:49 pm

I am going to have to do a little research on your cinnamon. Thanks for the information. It already sounds wonderful because you buy it in Macedonia!

Reply

Toby March 1, 2011 at 9:47 pm

This is the cinnamon I use. Its Pensey’s Vietnam Extra Fancy. I swear, its the most aromatic I’ve ever found

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvietnamesecinnamon.html

Reply

Andrea Alex April 16, 2011 at 8:50 pm

I agree! Penzeys Vietnamese extra fancy is my fav cinnamon too. Went to their store and tried all of their extensive selection and found this one to be the most aromatic and flavorful of all the cinnamons.

Reply

In Katrina's Kitchen February 27, 2011 at 7:56 pm

I WANT SOME OF THAT CINNAMON!!!!!!!!!!! 🙂

Reply

Toby February 27, 2011 at 5:14 pm

you know…cinnamon is supposed to do the same thing to men that chocolate does for women…

Maybe that’s why I never can pass up anything cinnamon y.

These look like a late nite snack here 🙂

Reply

Happy When Not Hungry February 27, 2011 at 6:19 pm

Love blondies! Yours look amazing. Love the addition of the cinnamon too!

Reply

BigFatBaker February 27, 2011 at 9:20 pm

These sound great! I love blondies, and you can’t go wrong with cinnamon.

Reply

snippets of thyme February 27, 2011 at 11:25 pm

I didn’t know there were varieties of cinnamon! Those blondies look delicious. I don’t why, but I don’t think I have ever eaten one of these. Must do something about that.

Reply

yummychunklet February 28, 2011 at 10:40 am

I actually prefer brownies that aren’t chocolate based. Does that make sense? Ha! Great post!

Reply

RavieNomNoms February 28, 2011 at 11:25 am

YUMMY! I would eat a whole pan of these to myself!

Reply

Lauren February 28, 2011 at 12:12 pm

These sound wonderful. I LOVE LOVE LOVE cinnamon. So much so I think I may have a problem 😉 Thanks for sharing.

Reply

Vicki @ Wilde in the Kitchen February 28, 2011 at 2:08 pm

I love blondies, they’re like big cookies! These sound delicious, love cinnamon!

Reply

fooddreamer February 28, 2011 at 2:50 pm

Mmm, great combo between a snickerdoodle and a blondie. Love this idea!

Reply

briarrose February 28, 2011 at 3:42 pm

These look wonderful.

Reply

Raponsie March 1, 2011 at 5:02 am

A stick of butter ? How many grams please.

Reply

kitchenarian March 2, 2011 at 1:20 pm

I don’t include the nutritional value on my recipes, but I did a quick search on-line and found a website that looks like you can add the ingredients and it will calculate the nutritional information for you.
Here is the link:
http://recipes.sparkpeople.com/recipe-calculator.asp

I hope that helps!

Reply

Chloe May 23, 2011 at 5:24 am

1 stick of butter is half a cup, about 100 grams, give or take. They meant weight, not nutritional value 🙂

Reply

kitchenarian May 23, 2011 at 7:10 am

Oh!

1 stick of butter = 113.4 grams

Here is a great on-line conversion tool that may help you out:
http://www.traditionaloven.com/tutorials/conversion.html

Reply

torviewtoronto March 1, 2011 at 7:41 am

congrats on the top 9 looks wonderful

Reply

Adriana March 1, 2011 at 9:42 am

Wow! These look awesome and easy to boot! I think I might have to make them later today.

Reply

Mavynn March 1, 2011 at 10:24 am

I made cinnamon blondies using up some cinnamon chips that I bought on a whim. I started with a brown butter blondie, then added the chips. Since the batter was warm, the chips mostly melted in, resulting in a fudge-like texture. I thought they were a little too sweet, but my co-workers raved about them for weeks afterwards. These look great, might try them if I can’t find the chips again.

Reply

Peggy March 1, 2011 at 10:26 am

What a great blondie flavor! These really look amazing!

Reply

kate@ahealthypassion March 1, 2011 at 10:57 am

oh these blondies look delicious, I used to love the ones at applebees when I was little, drizzled with caramel butterscotch sauce mmm !

Reply

sonia March 1, 2011 at 11:02 am

Loved the addition of cinnamon in the cookies, a greta break frm chocolate ! Simply loving it and congrats for top 9 !

Reply

Lindsay @Eat, Knit, Grow March 1, 2011 at 11:04 am

Yum! they look amazing! Congrats on the top 9!

Reply

eizel March 1, 2011 at 11:26 am

Congrats on top 9! I’m glad to have tuned in your blog – your layout and theme is one of the best I’ve seen 🙂

Reply

kitchenarian March 1, 2011 at 11:50 am

Aww. Thank you.

Reply

Amanda March 1, 2011 at 11:37 am

Can’t wait to try them! Num!!

Reply

Madalina -- duhlicious.com March 1, 2011 at 1:16 pm

… this would be perfect along side my coffee. You’re photo is such a tease.

Congrats on the top 9

Reply

Jayasri March 1, 2011 at 2:25 pm

Wow, those look gorgeous!, congrats on the top 9

Reply

PJ March 1, 2011 at 2:47 pm

Is there an easy way to print this recipe?

Reply

kitchenarian March 2, 2011 at 1:10 pm

Probably not; sorry. I usually bookmark recipes from sites I want to save or cut and paste onto a printable document format.
I am working on some changes to my site that will include printable options. Thanks.

Reply

kitchenarian May 23, 2011 at 7:09 am

A print option is now enabled on the blog. 🙂

Reply

alyce March 1, 2011 at 3:47 pm

Yum. Congrats on your top 9!

Reply

Hilary March 1, 2011 at 5:37 pm

I LOVE blondies…and the cinnamon twist looks amazing!

Reply

Firefly March 1, 2011 at 6:11 pm

Love this recipe 🙂 congrats on top 9!

Reply

Gourmet Gadget Gal March 1, 2011 at 6:40 pm

I love cinnamon too and I try all the kinds out of Penzeys and I think you are right about the ceylon – it has citrus notes and no bite or sharpness for baking. I also love that here is one delicious ingredient that is GOOD for you too! Congrats on getting the foodbuzz top 9!

Reply

The Harried Cook March 1, 2011 at 11:04 pm

I totally get what you mean about needing a sweet treat that isn’t chocolatey! 🙂 I adore cinnamon & this looks like just the kind of thing that will go down well in my house!

Great blog & congrats on making Top 9 on foodbuzz!

Reply

KzooKitchen March 2, 2011 at 6:28 pm

These were fabulous and were a hit at my dinner party last night. Not too rich or to heavy – thank you!

Reply

kitchenarian March 2, 2011 at 7:40 pm

I am so glad you and your guests enjoyed them. They were a big hit in our house too! Thanks.

Reply

Jacquelyn March 3, 2011 at 5:59 pm

I just discovered this recipe two days ago and I absolutely love it!! I made it for girls on my track team and they were gone in a matter of minutes. Thanks for sharing!

Reply

Gracesmom March 4, 2011 at 7:59 am

I made this yesterday and added 1/3 cup of cinnamon chips, which melted nicely into the warm mixture. They were DELICIOUS!!! This recipe is definitely a keeper! One comment I got from a friend was that they would go nicely with a cup of chai tea!

Reply

ChoCoRRoL March 15, 2011 at 11:12 am

wonderful recipe 🙂 i will make these as a dessert on saturday 🙂 thank you for sharing 🙂

Reply

Tisket A Tasket April 5, 2011 at 10:40 pm

I thought I had died and went to heaven. Then I added vanilla ice cream and sliced strawberries. Thank You for this amazing creation! It was a huge hit for dessert tonight.

Reply

kitchenarian April 6, 2011 at 6:58 am

I am so glad you liked it! I am definitely going to make it and serve it with the ice cream and strawberries. Thank you.

Reply

Christina April 6, 2011 at 3:49 pm

Hi! Congrats! The blondies look so yum! How many grams to a stick of butter though? Thanks!

Reply

kitchenarian April 6, 2011 at 3:59 pm

1 stick of butter = 113.4 grams

Here is a great on-line conversion tool that may help you out:
http://www.traditionaloven.com/tutorials/conversion.html

Reply

Melanie April 10, 2011 at 1:28 pm

I was very excited to make these. But they are way too sweet for me. I can barely taste the cinnamon due to the overpowering sugar taste. Is there a way to fix the recipe so they have less sweet and more cinnamon flavor?

Reply

kitchenarian April 10, 2011 at 11:16 pm

I am sure you can reduce the amount of sugar, although I wouldn’t put in less than one cup.
You can also increase the cinnamon by 1/2 teaspoon or even up to a full teaspoon.

Reply

Ellen April 21, 2011 at 10:08 am

Did I do something wrong? When I melted the stick of butter and added the brown sugar I had a serious paste going on, is that how it is supposed to look? It seemed like there was too much brown sugar for the butter, cooking until it bubbled was only going to make it worse since bubbles were forming around the edges long before I had it bubbling throughout….. please advise!

Reply

kitchenarian May 16, 2011 at 9:29 am

It’s been a while since I made these, but I remember that it does start out thick, but as the brown sugar and butter blend, the sauce gets a bit smoother.
It will never get really thin, but that’s alright. The batter for this is very thick.

Reply

Megan April 12, 2011 at 8:52 pm

These will make a perfect treat for my cinnamon lovin’ co-worker! Cant wait to try them.

Reply

Aubrey April 19, 2011 at 1:42 pm

Thanks for the AWESOME recipe!! My husbands co-workers inhaled them 🙂

Reply

Angela May 8, 2011 at 6:05 pm

I feel like I did something wrong… I made them just like on the recipe and pulled them out when they were done. After letting them cool, they appear raw in the middle. 🙁

Reply

kitchenarian May 8, 2011 at 8:38 pm

I am sorry. Different ovens cook differently. You can put in a toothpick or thin knife to test for doneness. It should pull up with just a bit of blondie attached but not like batter. I hope you will try them again.

Reply

Briony July 14, 2011 at 12:31 am

i made these, they were okay – but not great. I ended up making a lemon icing that i drizzled over the blondies once cooled to add a bit more zing.

Reply

Paul July 23, 2011 at 4:57 pm

my… my… my…. these looked just scrumptious….

gotta make me some !!!!

Thanks and keep up the good recipies.

Reply

Deeanna July 28, 2011 at 5:17 pm

I made these last night and they are awsome!! I did make some changes: I used white whole wheat flour; I only used 1/2 cup of brown sugar and a cup of organic brown rice syrup, and I added a tbsp each of rolled oats, ground flaxseed and raw wheat germ. The changes were made to pump up the fiber and add a few nutrients without damaging the decadence. It was quite gooey when it came out of the oven, but once cooled, they were pretty much like regular brownies. Yay! Thanks!

Reply

Crystal August 11, 2011 at 12:00 am

Yum! Cinnamon! Did you use vanilla essence or vanilla paste? 🙂

Reply

kitchenarian August 11, 2011 at 7:16 am

I use Nielsen-Massey Madagascar Bourbon vanilla. I love their vanilla paste too. I use them interchangeably when I bake, but I always use vanilla paste when I make ice cream or creme brulee.

Reply

tisha August 21, 2011 at 12:32 pm

the kids loved them!!! I loved them with even the fact theyre called blondies, i think its awesome! they turned out great! hubby ate a lot so def makin these again! thankS!!!

Reply

Alex August 25, 2011 at 9:45 pm

I just made these but they only turned out a bit flat. Is the recipe missing baking powder?

Reply

kitchenarian August 26, 2011 at 11:18 am

A blondie is like brownie. It’s dense and doesn’t rise like a cake or muffin. The recipe does not call for baking powder. I hope you liked them! I think I’m going to make some this weekend before the hurricane comes!

Reply

smcqueen September 4, 2011 at 8:27 pm

Thank you for these! I saw these posted on foodbuzz.com I think, and had to find out more about the author and see the blog! Can’t wait to make them!

Reply

Leave a Comment

{ 2 trackbacks }