The ultimate chewy blondie with a thick cinnamon-sugar crust. Perfectly buttery and dense, these snickerdoodle-inspired bars are a fall baking favorite.
1 cup unsalted butter, melted
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tbsp ground cinnamon (divided)
2 tbsp granulated sugar (for topping)
1. Preheat oven to 350°F (175°C) and line an 8×8 pan.
2. Whisk melted butter and sugars together.
3. Add eggs and vanilla; mix until smooth.
4. Fold in flour, baking powder, salt, and 1/2 tbsp cinnamon.
5. Spread batter into the pan.
6. Mix remaining cinnamon and sugar; sprinkle on top.
7. Bake for 25–30 minutes until edges are set.
8. Cool completely before slicing.
Do not over-bake for a fudgy center.
Store in an airtight container for up to 5 days.
Add white chocolate chips for extra sweetness.