The Pioneer Woman Tasty Kitchen
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Cinnamon Blondies with Vanilla Buttercream

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

Chewy cinnamon blondies are topped with my favorite vanilla buttercream.

Ingredients

  • FOR THE BLONDIES:
  • 1-¼ cup All-purpose Flour
  • 1 Tablespoon Cinnamon
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter
  • ¼ cups Dark Brown Sugar (packed)
  • 1 cup Granulated Sugar
  • 1 whole Egg Yolk, Room Temperature
  • 1 whole Egg, Room Temperature
  • 2 teaspoons Vanilla Extract
  • FOR THE FROSTING:
  • ½ cups Unsalted Butter, Room Temperature
  • 1-¼ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 350 F. Line an 8×8 inch metal pan with foil and allow two ends of the foil to hang over the dish (you’ll use the foil as a handle to remove the blondies when done). Spray foil with non-stick cooking spray, and set aside.

Sift the flour, cinnamon, and salt into a large bowl, and set aside.

Place the butter, dark brown sugar, and white sugar into a small saucepan. Cook on medium low heat, stirring frequently until the butter and sugars melt and start to bubble (do not let the mixture boil.) Remove pan from heat and set aside to cool for 15 minutes, stirring occasionally.

Transfer cooled butter mixture to a medium bowl, and whisk in whole egg, egg yolk, and vanilla extract. Pour the wet ingredients over the flour mixture, and stir until just combined, and no flour streaks remain. Transfer batter to the prepared pan, spreading it to cover the entire pan. Bake for 20-25 minutes, until golden around the edges and no longer jiggly.

Place pan on a wire rack, and cool completely before removing blondies from the pan.

To make the buttercream, place the butter in a large bowl, and beat on low speed using your mixer. Gradually add the powdered sugar, and beat on medium speed until incorporated. Add the vanilla, and continue to beat on medium speed until the frosting is light and fluffy.

Remove blondies from the pan using the foil ‘handles’. Spread frosting over the top of the blondies and cut into 16 bars.

One Comment

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Oma Connie on 2.20.2013

Excited to try this….always looking for good non chocolate recipes….my husband can not eat chocolate.

3 Reviews

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Kim on 3.10.2013

Delicious! Just be careful with the directions. Maybe this is due to the humidity where I live, but once my sugar melted, it turned to carmel even though it never boiled. I redid it and left the sugar grainy, which worked fine. Also, I had to bake mine for at least 10min longer than the recipe said because they were complete dough in the middle. With the slight alterations, I’ll make them again for sure!

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Karibeth on 2.26.2013

Very good! Chewy and a nice change from a chocolate brownie.

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Mary on 2.9.2013

Excellent. So good.

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