A subtle amount of spice takes these cinnamon blondies to new heights! With toasted pecans, brown sugar, and cinnamon spice, these blondies are irresistible.
Blondies are one of my favorite quick and easy treats to make. My go-to blondie recipe uses melted butter, which makes them extra fudgy and means you don’t have to dirty up your mixer.
I’ve added fruit and peanut butter to blondies before, but recently a friend made me some of my original blondies with a touch of cinnamon and I knew I had to share the cinnamon blondie recipe with you.
I tweaked it slightly, adding in some toasted pecans since it pairs so well with the spice and gives the cinnamon bars a nice crunch. While it may look like not a lot of cinnamon in the recipe, don’t overdo it since the flavor gets a lot stronger the next day.
These easy cinnamon blondies are now one of my favorite treats to make. They are soft and fudgy, with melted chocolate, toasted pecans and a hint of cinnamon spice in every bite.
Having developed several blondie recipes for you already, I’ve picked up a few helpful tips and answers to some of the most frequent questions I get about making the best cinnamon blondies.
- Do not overbake – I can’t stress this enough. Blondies need to be taken out of the oven as soon as the top looks set and is slightly firm to the touch. They will firm up as they cool, becoming fudgy like brownies.
- Chill before cutting – For perfectly cut bars, I recommend chilling the bars in the fridge several hours before cutting. This helps them firm up and allows you to cut them into nice, even squares.
- Melted butter – Using this not only makes these blondies super easy, but it also adds a chewiness that gives them the perfect texture.
- Chocolate – I prefer to use chocolate chunks from a high quality bar, finding they melt better than chocolate chips and taste better. Both work fine, but if you can find a good chocolate bar definitely try it out in this blondie recipe.
- Pecans – What doesn’t go better with cinnamon than pecans? Any nut will work, but be sure to toast them beforehand to enhance their flavor.
How to make cinnamon blondies
Start by preheating your oven to 350ºF/175ºC. Grease and line a 9×13 inch pan with parchment paper, leaving enough hanging over the sides for easy removal.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set this aside while you prepare the rest of the ingredients.
In a large bowl, whisk together the melted butter and both sugars until smooth. Whisk in the egg and vanilla extract. Add in the flour mixture and fold, using a rubber spatula, until combined. Be careful not to overmix the batter. The last step is to fold in the chocolate chips and pecans.
Spread the dough evenly into the prepared pan, smoothing down the top. Bake the cinnamon blondies for 22-25 minutes, resisting the urge to open the oven door and peek inside (this drops the oven temperature).
You’ll know the blondies are done when the top is golden brown and slightly firm to the touch, and the edges just begin to pull away from the sides. The bars will look soft at first, but will set as they cool.
I like to let the cinnamon blondies cool in the fridge for a few hours before cutting into squares. The cinnamon flavor will be more pronounced on the second day, but the blondies will still be soft and fudgy if not overbaked. Serve them warm or at room temperature.
Other cinnamon recipes:
- Baked Cinnamon Sugar Donuts
- Cinnamon Granola
- Cinnamon Raisin Swirl Bread
- Cinnamon Rolls
- Cinnamon Roll Cake
- Cinnamon Roll Cookies
- 1 1/2 cups (210g) all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (170g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1 cup (200g) light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (170g) chocolate chips or chunks cut from chocolate bar
- 3/4 cup (75g) pecan halves, coarsely chopped and preferably toasted
- Preheat oven to 350°F/175°C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate and pecans.
Spread dough evenly into prepared pan and smooth the top. Bake for 22-25 minutes, until the top is lightly golden brown and slightly firm to touch, and the edges start to pull away from the sides of the pan. The bars should appear soft but will set once cooled; over baking will make them dry and cakey. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares. Serve warm or at room temperature.
Store bars in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Thaw at room temperature or overnight in the refrigerator.