One Bowl, No Mixer! Recipe

I love making these cinnamon sugar blondies because they totally capture the cozy vibes I crave. The mix of melted butter, brown sugar, and spices creates a chewy treat with a crackly, sweet topping that feels like a warm hug on a chilly day. It makes my day every time.

I’m excited to share my take on One Bowl, No Mixer! This recipe makes incredible cinnamon sugar blondies that are chewy with a crackly, irresistible top.

I mix together 1/2 cup unsalted butter that’s been melted, 1 cup packed light brown sugar, 2 large eggs, and 1 tablespoon vanilla extract in one bowl. Then I stir in 1 cup all-purpose flour along with 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1 teaspoon of ground cinnamon.

The top layer is made by mixing 1/4 cup granulated sugar with 1/2 teaspoon extra cinnamon which gives a punchy, crunchy finish. I love that it’s practical and quick to prep in about 5 minutes, making it a real DIY dessert that stands out among other yummy recipes like Brownies Decorados or dessert dips.

It provides a balanced mix of flavors and textures with some interesting nutritional values that make it a fun, casual dessert recipe. Enjoy baking!

Why I Like this Recipe

I really like this recipe because it’s super simple and only takes about 5 minutes to prep. I don’t have to worry about an endless list of ingredients and annoying instructions, which makes it perfect for busy days.

I also love how the brown sugar and cinnamon work together to create a chewy texture with a crackly top. It’s like every bite gives me that little extra crunch that I just can’t get enough of.

Another thing is that mixing melted butter, eggs, and vanilla makes the kitchen smell amazing and really cozy when it bakes. It just makes me feel like I’m treating myself to something special even if it’s a small dessert.

Finally, I enjoy that the recipe is so forgiving. Even if I mess up a little, the blondies still turn out delicious and remind me why I love to bake in the first place.

Ingredients

• Unsalted butter gives a rich flavor and tender texture, although its high fat content might not be ideal everyday.
• Light brown sugar makes it sweet while also adding a bit of moisture and subtle molasses flavor.
• Large eggs help bind the ingredients together and add protein, making it more filling.
• All-purpose flour provides the structure and carbohydrates needed for that soft crumb in your treat.
• Cinnamon brings a warm spice and extra antioxidants that makes every bite a bit special.

Ingredient Quantities

• 1/2 cup unsalted butter, melted
• 1 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• For the top: 1/4 cup granulated sugar mixed with 1/2 teaspoon extra cinnamon

How to Make this

1. Preheat your oven to 350°F and grease a 8×8 inch baking pan.

2. In a big bowl, mix the melted butter and light brown sugar until they look well combined.

3. Whisk in the eggs and vanilla extract until just mixed in, then stir in the flour, baking powder, salt, and ground cinnamon.

4. Pour the batter into your prepared pan and smooth it out with a spatula.

5. For the top, sprinkle the granulated sugar and extra cinnamon evenly over the batter.

6. Bake for about 20-23 minutes, or until the top looks a bit crackly and a toothpick comes out mostly clean.

7. Let the blondies cool completely in the pan before cutting them into squares. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. 8×8 inch baking pan (to grease)
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Spatula
7. Toothpick (for checking doneness)

FAQ

One Bowl, No Mixer! Recipe Substitutions and Variations

• Unsalted butter can be replaced with coconut oil or melted margarine if you want a slight twist in flavor
• If you don’t have light brown sugar, try using white sugar mixed with a little extra molasses to mimic that rich taste
• Instead of eggs, you can use applesauce (about 1/4 cup per egg) though the texture might be a bit different
• Vanilla extract can be swapped out with almond extract if you’re looking for a nutty flavor alternative
• You can use whole wheat flour in place of all-purpose flour, yet note that it might give the recipe a denser texture

Pro Tips

1. When you melt the butter, try not to overheat it so it doesn’t burn, cause that can change the flavor and mess up your brown sugar mix.
2. Be careful not to overmix the eggs and vanilla into the sugar and butter, just stir until they’re kinda blended. This helps keep the blondies tender instead of getting tough.
3. When you add the flour and spices, mix them in gently. Overdoing it might make your blondies come out dense instead of light and chewy.
4. Make sure to let the squares cool completely in the pan before cutting them. If you cut them too early, they may crumble and fall apart.