There’s something comforting about baking, especially when it involves simple ingredients that come together effortlessly. These cinnamon blondies are perfect for those quiet moments at home, whether you’re winding down after a busy day or enjoying a leisurely weekend. They’re versatile enough for family gatherings or just as a special treat for yourself. This recipe celebrates comfort and simplicity, inviting you to embrace the warmth of homemade goodness in every bite.
Why You’ll Love This Recipe Soft and Chewy Cinnamon Blondies
These blondies combine ease and reliability, making them a great addition to your baking repertoire. With a comforting flavor profile that includes sweet, buttery notes balanced by warm cinnamon, they are perfect for everyday enjoyment. The practicality of this recipe allows you to whip up a delightful dessert without complicated steps or hard-to-find ingredients.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk
- Baking pan
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 200 g granulated sugar (sweetness)
- 113 g butter, softened to room temperature (richness)
- 1 teaspoon vanilla paste or extract (flavor enhancer)
- 2 large eggs, room temperature (structure)
- 100 g sourdough discard, room temperature (moisture and flavor)
- 120 g natural yogurt, room temperature (moisture)
- 190 g all-purpose flour (structure)
- 2 tsp baking powder (leavening)
- ¾ teaspoon salt (flavor balance)
- 120 g milk, room temperature (moisture)
- 50 g soft brown sugar (middle layer, sweetness)
- 32 g all-purpose flour (middle layer, structure)
- 1 teaspoon ground cinnamon (middle layer, warmth)
- 100 g soft brown sugar (top layer, sweetness)
- 55 g cold butter (top layer, richness)
- 65 g all-purpose flour (top layer, structure)
- 2 tsp ground cinnamon (top layer, warmth)
- Pinch of salt (top layer, flavor balance)
How to Make Soft and Chewy Cinnamon Blondies
Step 1. Start by creaming together the softened butter and granulated sugar in a mixing bowl until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, leading to a softer texture. Look for a pale, creamy consistency to ensure you’ve mixed well.
Step 2. Add in the vanilla paste or extract, followed by the eggs, one at a time. Mix well after each addition until the mixture is fully combined. You want the batter to be smooth, without any lumps from the eggs. This not only enhances flavor but also contributes to that chewy texture you’re aiming for.
Step 3. Next, gently incorporate the sourdough discard and natural yogurt into the batter. Mixing them in will add moisture and depth of flavor. The batter should have a uniform consistency, so take your time to blend everything well before moving on.
Step 4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour, which is essential for an even rise. Once mixed, gradually fold this dry mixture into the wet ingredients. Be careful not to overmix; a few flour streaks are okay to maintain that soft texture.
Step 5. Pour in the milk and stir it into the batter until just combined. It’s important to keep the batter slightly lumpy at this stage; this ensures your blondies remain chewy after baking. The batter should look thick yet pourable, and all ingredients should be integrated without excessive mixing.
Step 6. For the middle layer, combine the soft brown sugar, all-purpose flour, and ground cinnamon in a small bowl. Mix until combined, then set aside. This mixture will provide a sweet, spiced layer in the blondies, adding complexity to the overall flavor.
Step 7. Spread half of the blondie batter into a greased baking pan, smoothing it out evenly. You can use a spatula for this task. Take a moment to check that the layer is uniform; this will help achieve even baking across the blondies.
Step 8. Sprinkle the middle layer mixture evenly over the base layer in the pan. This adds a delightful flavor and texture contrast in the finished blondies. Try not to leave any gaps as you add this layer, ensuring every bite is infused with sweetness.
Step 9. Carefully spoon the remaining blondie batter on top and spread it out gently to cover the brown sugar mixture. Make sure to seal it completely without overmixing the layers with a swirling motion. Aim for a smooth top; this will give a pleasing appearance once baked.
Step 10. For the top layer, you’ll need to mix the soft brown sugar, cold butter, all-purpose flour, ground cinnamon, and a pinch of salt. Use your fingers or a pastry cutter to blend everything until it resembles coarse crumbs. This crumbly topping will create a lovely texture contrast on the blondies.
Step 11. Sprinkle the crumb mixture generously over the top layer of the blondie batter. This step adds a sweet, crunchy finish that contrasts nicely with the soft, chewy middle. Evenly distribute to ensure that each piece will have that delightful topping.
Step 12. Place the baking pan in a preheated oven and bake until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. This will yield a soft and chewy blondie. Keep an eye on the edges as they will firm up nicely while the center remains tender.
Serving Suggestions
These blondies are delicious as they are but can also be enjoyed in various ways. They make a great breakfast option, paired with a cup of coffee or tea. Consider them for afternoon snacks or dessert during family meals; their comforting flavor is always a hit. Leftovers can be stored easily, making them a practical treat to have on hand for those quiet moments.
Pro Tips for Best Results
- Ensure all ingredients, especially eggs and yogurt, are at room temperature. This helps with better mixing and emulsification, resulting in a smoother batter.
- Don’t overmix the batter once the flour is added. This keeps the blondies tender and chewy.
- Allow the blondies to cool in the pan for a while before transferring to a wire rack. This helps them set properly and reduces the chance of breaking.
- For added flavor, you might experiment with different cinnamon measurements, depending on your preference.
- Use parchment paper to line your baking pan for easy removal; it can help prevent sticking.
Common Mistakes to Avoid
- Using Cold Ingredients: If ingredients like butter, eggs, and yogurt are cold from the fridge, they may not mix well, leading to a lumpy batter. Always bring them to room temperature for a smoother blend.
- Overmixing the Batter: Mixing too much after adding flour can develop gluten, causing the blondies to be tough instead of soft and chewy. Mix until ingredients are just combined.
- Not Measuring Ingredients Accurately: Using too much flour or sugar can alter the texture and flavor of your blondies. Always use a kitchen scale for precision.
- Skipping the Cooling Time: Cutting into the blondies while they’re still hot can result in a crumbly mess. Let them cool completely for better structure.
- Uneven Layering: If the batter layers aren’t evenly spread, the blondies can cook unevenly. Take time to spread each layer smoothly for a consistent bake.
- Not Checking for Doneness: Relying solely on baking time can lead to overbaked blondies. Use a toothpick; a few moist crumbs stuck to it indicate they’re done but still chewy inside.
Variations & Substitutions
- For a nutty twist, consider adding chopped nuts like walnuts or pecans to the batter or topping.
- Experiment with different spices, such as nutmeg or cardamom, for a unique flavor profile.
- If you love chocolate, adding chocolate chips to the batter can complement the cinnamon nicely.
Storage & Reheating
These blondies can be stored at room temperature for a couple of days in an airtight container. If you need to keep them longer, refrigerate for up to a week, though they may lose some softness. For even longer storage, they freeze well for a couple of months. When reheating, a brief time in the microwave or a warm oven can help restore their chewy texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the blondies in advance. They store well, so feel free to bake them a day or two ahead of time. Just ensure they are kept in an airtight container to maintain their freshness.
How long does it last in the fridge?
These blondies can be stored in the fridge for up to a week. Ensure they are in an airtight container to prevent them from drying out or absorbing odors from other foods.
Can I freeze this recipe?
Absolutely! The blondies freeze well for up to two months. Be sure to wrap them tightly to prevent freezer burn, and let them thaw at room temperature when ready to enjoy.
What can I substitute for one ingredient?
If you need to substitute the sourdough discard, you can replace it with equal parts of additional yogurt or applesauce for similar moisture.
Why didn’t my recipe turn out as expected?
Common issues could arise from inaccurate measurements, not mixing enough, or baking for too long. Always ensure you follow the steps carefully and check for doneness to achieve the best texture.
Final Thoughts
Making these cinnamon blondies offers a reliable experience in the kitchen, combining familiar ingredients into a warm, comforting dessert. They are sure to bring a bit of home into your day, whether enjoyed fresh out of the pan or savored days later. Embrace the gentle process of baking these blondies; they remind us that simple things can bring much joy. Enjoy your time in the kitchen!
Cinnamon Blondies
Ingredients
Base Ingredients
- 200 g granulated sugar sweetness
- 113 g butter, softened to room temperature richness
- 1 tsp vanilla paste or extract flavor enhancer
- 2 large eggs, room temperature structure
- 100 g sourdough discard, room temperature moisture and flavor
- 120 g natural yogurt, room temperature moisture
- 190 g all-purpose flour structure
- 2 tsp baking powder leavening
- ¾ tsp salt flavor balance
- 120 g milk, room temperature moisture
Middle Layer
- 50 g soft brown sugar middle layer, sweetness
- 32 g all-purpose flour middle layer, structure
- 1 tsp ground cinnamon middle layer, warmth
Top Layer
- 100 g soft brown sugar top layer, sweetness
- 55 g cold butter top layer, richness
- 65 g all-purpose flour top layer, structure
- 2 tsp ground cinnamon top layer, warmth
- 1 pinch salt top layer, flavor balance
Instructions
Preparation
- Cream together the softened butter and granulated sugar in a mixing bowl until the mixture is light and fluffy.
- Add in the vanilla paste or extract, followed by the eggs, one at a time. Mix each time until fully combined.
- Gently incorporate the sourdough discard and natural yogurt into the batter until smooth.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
Adding Milk
- Pour in the milk and stir into the batter until just combined, ensuring the batter remains slightly lumpy.
Middle Layer Preparation
- Combine the soft brown sugar, all-purpose flour, and ground cinnamon in a small bowl and set aside.
Layering and Baking
- Spread half of the blondie batter into a greased baking pan evenly.
- Sprinkle the middle layer mixture evenly over the base layer.
- Spoon the remaining blondie batter on top and spread gently.
- For the top layer, mix the soft brown sugar, cold butter, all-purpose flour, ground cinnamon, and a pinch of salt until crumbly.
- Sprinkle this crumbly mixture generously over the top layer of the blondie batter.
- Bake in a preheated oven until edges are set and a toothpick comes out with a few moist crumbs.