Ingredients:

  • 1/4 cup (50 g) Granulated Sugar
  • 2 tsp (10 g) Ground Cinnamon
  • 6 oz (170 g) Unsalted Butter, cubed
  • 1 1/2 cups (300 g) Light Brown Sugar, packed
  • 1/2 tsp (3 g) Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 1 tsp (5 mL) Vanilla Extract
  • 1 1/2 cups (180 g) All-Purpose (Plain) Flour, sifted
  • 1 tsp (5 g) Baking Powder

Instructions:

  1. Preheat oven to 350°F (175°C). Grease the 8x8 inch pan and line it with parchment paper, leaving an overhang on two sides to act as a sling.
  2. In a small bowl, thoroughly mix the 1/4 cup granulated sugar with the 2 tsp cinnamon. Set this cinnamon sugar mixture aside.
  3. In a medium saucepan, gently melt the 170g butter over medium-low heat until completely liquefied. Remove from heat immediately.
  4. Add the brown sugar and salt directly into the melted butter. Whisk vigorously for 30–60 seconds until the mixture is glossy and the sugar begins to dissolve. This step is crucial for developing the chewy texture.
  5. Allow the mixture to cool slightly (about 3 minutes). Whisk in the eggs, one at a time, followed by the vanilla extract, ensuring the mixture is emulsified and smooth.
  6. In a separate bowl, whisk together the flour and baking powder.
  7. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Stop mixing the moment you see no dry streaks of flour remaining.
  8. Layer and Swirl: Pour half of the blondie batter into the prepared pan and spread evenly. Sprinkle two-thirds of the reserved cinnamon sugar mixture evenly over the first layer. Gently dollop the remaining blondie batter over the cinnamon layer. Sprinkle the remaining cinnamon sugar mixture over the top surface.
  9. Take a toothpick or thin knife and gently swirl through the top layer of the batter 4–5 times to create an attractive marble effect.
  10. Bake for 30–35 minutes at 350°F (175°C). The edges should be set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
  11. Cool Completely: Remove the pan from the oven and allow the blondies to cool fully in the pan on a wire rack—about 60 minutes minimum. This setting time is non-negotiable for achieving the signature chewy texture.
  12. Use the parchment sling to lift the blondies out of the pan. Cut into 16 squares and serve.