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Cozy and Sweet Honey Cinnamon Dessert

These honey cinnamon blondies are chewy, fragrant, and topped with a sparkly cinnamon-sugar crust. A cozy dessert perfect for fall or anytime you crave a comforting, easy-to-bake treat. Using minimal ingredients and just one bowl, these blondies come together in under 30 minutes, making them ideal for last-minute gatherings, potlucks, or cozy nights at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 35 minutes
Servings: 16 blondies
Course: Dessert, Snacks
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Fresh Ingredients
  • 1 large egg
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.25 cup honey
  • 1 teaspoon vanilla extract
Pantry Staples
  • 1 cup all-purpose flour
  • 1 cup light brown sugar packed
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon divided
  • 3 tablespoons granulated sugar for topping
Optional Add-ins
  • 0.5 cup chopped pecans or walnuts toasted
  • 0.5 cup white chocolate chips optional

Equipment

  • 8x8-inch square baking pan
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper (optional)
  • Wire cooling rack

Method
 

  1. Preheat and prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or line with parchment paper for easy removal.
  2. Make cinnamon sugar: In a small bowl, mix together 3 tablespoons granulated sugar with ½ teaspoon ground cinnamon. Set aside.
  3. Mix wet ingredients: In a large mixing bowl, whisk together melted butter and packed brown sugar until smooth and well combined.
  4. Add eggs and honey: Add the egg, honey, and vanilla extract to the butter mixture. Whisk vigorously until fully incorporated and mixture appears glossy.
  5. Add dry ingredients: Stir in the flour, salt, and remaining ½ teaspoon cinnamon. Mix gently until just combined—do not overmix, as this can make blondies tough.
  6. Spread and top: Pour the batter into the prepared pan, spreading evenly to all corners with a rubber spatula. Sprinkle the cinnamon-sugar mixture evenly over the top.
  7. Bake: Bake for 22–25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (not completely clean).
  8. Cool and cut: Remove from oven and let cool completely in the pan on a wire rack for at least 30 minutes. Cut into 16 squares. For cleanest slices, wipe the knife between cuts.

Notes

Storage Tips

  • Room Temperature: Store in an airtight container for up to 4 days.
  • Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

Variations

  • Cream Cheese Swirl: Dollop softened cream cheese mixed with powdered sugar over batter and swirl with a knife.
  • Nutty Crunch: Fold in ½ cup toasted chopped pecans or walnuts.
  • White Chocolate: Stir in ½ cup white chocolate chips for extra sweetness.
  • Maple Glaze: Drizzle with maple butter glaze made from powdered sugar, butter, and maple syrup.
  • Cardamom Twist: Add ½ teaspoon ground cardamom for exotic flavor.

Pro Tips

  • Don't Overbake: Blondies continue to set as they cool, so remove when slightly soft in the center.
  • Measure Flour Correctly: Spoon flour into measuring cup and level with knife—don't scoop directly from bag.
  • Room Temperature Ingredients: Let egg come to room temperature for easier mixing.
  • Cool Completely: Let blondies cool fully before cutting for clean, neat squares.