Chocolate and cinnamon?! I mean, come one. Another favorite combo of mine. These blondies sort of remind me of a breakfast coffee cake, but with the addition of chocolate. Not only did I use cinnamon in the batter itself, but I added cinnamon chips. If you haven’t had cinnamon blondies and you’re a cinnamon lover – it’s definitely a must!
I’ve been into blondies lately. Or ‘cookie bars’, whatever you want to call them. They’re so easy! No chilling dough, no remembering to set out the butter in advanced, one baking dish only. It’s like the lazy girl’s cookie.
- 1¼ cups All-purpose Flour
- 1 Tablespoon Cinnamon (or to taste)
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, melted & cooled
- ⅔ cup Brown Sugar, Packed
- ⅓ cup Granulated Sugar
- 1 Egg
- 2 teaspoon Vanilla Extract
- 1½ cup Cinnamon Chips (I used mini)
- ½ cup Semisweet Chocolate Chips
- Preheat oven to 350 degrees F. Spray an 8" x 8" baking dish with nonstick cooking spray. It also helps to line it with parchment paper, letting the sides hang over. Set dish aside.
- In a medium-sized mixing bowl, whisk together the flour, cinnamon, cornstarch, baking soda & salt.
- In another large mixing bowl, beat together the butter and sugars until smooth and fluffy.
- Next add the egg and vanilla to the sugar and butter, mixing to combine.
- Add dry mixture into the wet, mixing carefully until just combined. Fold in the both chips.
- Transfer batter to the prepared baking dish, making sure to spread the batter to all sides of the dish & smooth out the top. Bake for about 20-25 minutes, or until the top is set & the sides are JUST starting to turn golden (do not over bake). Cool completely in the dish on a cooling rack, about 1-2 hours before cutting.