Cinnamon Swirl Blondie Recipes
CINNAMON SWIRL BLONDIE
I love cinnamon and specially in cakes. Always on the look out for new variations where I can bake with cinnamon. These little goodies are awesome.
Provided by Myfoodpassion
Categories Bar Cookie
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F Grease an 8x8" baking pan.
- Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
- Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
- In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
- Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
- Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
- Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
- Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
CINNAMON SWIRL BLONDIES
Delicious, buttery blondies with a tasty cinnamon sugar swirl!
Provided by Lulu the Baker
Categories Dessert
Time 55m
Yield 9-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees. Grease an 8x8" baking pan.
- In a small saucepan, melt the ⅔ cup butter, and let it cook until it is golden brown. Set aside to cool slightly.
- In a small bowl, combine flour, baking powder, and salt.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth. Add the eggs, vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined. Spread the batter in the prepared pan.
- In the same saucepan you used to melt the butter for the blondie batter, melt the ¼ cup butter for the cinnamon swirl. Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it in. Don't bother trying to do a fancy pattern; it just all melts together!
- Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.
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- 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.
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