Cinnamon Roll Blondies

One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.

This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. ūüôā

Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!

Yield: One 9×13-inch pan, about 24 small blondies

For the Brown Butter Blondie Base:

  • 2 cups (284g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 cup (2 sticks or 227g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar (I used dark brown sugar)
  • 1 1/2 T pure vanilla extract
  • 1 tsp salt (I used coarse salt)
  • 2 large eggs, at room temperature
  • 4 large egg yolks, at room temperature

For the Cream Cheese Filling:

  • 4 oz (113g) cream cheese, at room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract
  • pinch salt (I used coarse salt)

For the Cinnamon Sugar Swirl:

  • 1/4 cup (50g) brown sugar (I used light brown sugar)
  • 2 T unsalted butter, at room temperature
  • pinch of salt (I used coarse salt)
  • 1 T ground cinnamon

To Make the Brown Butter Blondie Base:

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
  2. Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
  3. In a medium bowl, whisk together the flour and baking powder.
  4. In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
  5. Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
  6. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
  7. Add the eggs and egg yolks and whisk until combined.
  8. Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
  9. Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.

To Make the Cream Cheese Filling:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
  2. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

To Make the Cinnamon Sugar Swirl:

  1. In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
  2. Remove from the heat and stir in the cinnamon until combined.

To Assemble:

  1. Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
  2. Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
  3. Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
  4. Transfer the pan to a wire rack and let cool completely.
  5. Use the parchment sling to gently lift the blondies from the pan. Cut into bars.

Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)

Soft-Baked Oreo Blondies

Inspired by my husband’s (seemingly) week long birthday celebration, my daughter had a few requests for her “week” of birthday meals. ūüôā

The first meal included her favorite penne alla vodka with blondies for dessert. We had plans to incorporate Oreos into her birthday cake, so it seemed natural to make Oreo blondies!

This recipe was adapted from Delish.com via TogetherasaFamily.com. I used mini Oreos and added a little bit more to sprinkle over the top prior to baking. They had the perfect balance of a crispy top and soft center.

  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon¬†coarse¬†salt
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted & slightly cooled
  • 1 1/2¬†cups¬†light¬†brown sugar
  • 2 large eggs
  • 1 tablespoon¬†pure¬†vanilla extract
  • 1¬†1/4¬†cups chopped Oreo cookies, divided (I used mini Oreos, cut in half)
  • 3 (1.55oz each)¬†Hershey Cookies ‘n’ Cream candy bars, chopped (about 1 cup)
  1. Heat oven to 350¬į, preferably on convection.
  2. Prepare a 9×13 baking pan (preferably metal) by spraying with cooking spray and lining with parchment paper. Spray parchment with cooking spray.
  3. In a small mixing bowl, whisk together the flour, salt, and baking soda.
  4. In a stand mixer with the paddle attachment or a bowl using a hand mixer, add melted butter and brown sugar. Beat together for 1-2 minutes until lighter in color and fluffy looking.
  5. Add in 1 egg and beat together until combined.
  6. Add the other egg and vanilla extract. Beat until combined.
  7. Slowly add in the flour mixture and beat on low speed just until combined and no flour pockets remain.
  8. Gently stir in 3/4 cup of the chopped Oreo cookies and all of the chopped Cookies ‘n’ cream candy bars.
  9. Place large dollops of the batter in the prepared baking dish. Using an offset spatula, evenly spread out the batter.
  10. Sprinkle the reserved 1/2 cup of chopped Oreos on top of the bars and gently press down.
  11. Bake for 24-26 minutes. The edges will be light golden brown and look “wrinkly” and the middle will look pale and puffy.
  12. Let the bars cool completely. Using the parchment to lift bars out of the pan, place on a cutting board and cut into squares.

Butter Pecan Blondies

Butter pecan is one of my favorite ice cream flavors. This flavor combination is also absolutely perfect in a buttery blondie. This easy recipe uses pantry staples to create a quick dessert without even using a mixer!

This recipe was adapted from Martha Stewart Living. I omitted the rum and substituted an additional teaspoon of vanilla extract in its place. I baked mine long enough to achieve light golden brown color but may increase the baking time next time to heighten the depth of flavor.

  • 1 1/2 cups whole raw pecans
  • 2 sticks unsalted butter, melted, plus more for brushing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum, optional (can substitute 1 additional tsp of vanilla extract)
  1.  Preheat oven to 350 degrees, preferably on convection.
  2. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
  3. Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
  4. In a medium bowl, whisk together flour and salt.
  5. In a large bowl, whisk together butter and 2 cups brown sugar until combined.
  6. Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
  7. Fold in flour mixture with a spatula until just combined (do not overmix).
  8. Fold in half of nuts.
  9. Transfer batter to prepared dish; smooth top with an offset spatula.
  10. Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
  11. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. (Watching carefully- Next time I may increase the baking time up to 28 to 30 minutes.)
  12. Transfer to a wire rack and let cool completely before cutting into squares.

Note: Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.

S’mores Blondies

I first made this crowd-pleasing dessert for our last summer beach day and sunset before the start of school. I’ve already made them again! Insanely delicious.

The bars are not overly sweet and they have an amazing texture. I weighed the dry ingredients to ensure perfection. This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I modified the method. Fabulous!!

Yield: 24 blondies
  • nonstick cooking oil spray
  • 9 whole graham crackers (about 135 grams), or store-bought graham cracker crumbs (about 1 cup)
  • 1 ¬ľ cups/160 grams all-purpose flour
  • 1 ¬ľ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature
  • 1 packed cup/220 grams dark brown sugar
  • ¬Ĺ cup/100 grams granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 8 ounces/225 grams bittersweet chocolate, coarsely chopped into chunks (I used 78% cacao Lindt)
  • 2 ¬Ĺ cups/150 grams mini marshmallows
  1. Heat oven to 350 degrees, preferably on convection, and arrange oven racks in the upper and lower thirds of the oven.
  2. Coat the inside of a 9-by-13-inch pan with nonstick spray and line it with parchment paper, leaving 2 inches of excess parchment on the long sides of the pan. (The excess will help you pull the blondies out later.)
  3. If using whole graham crackers, add them to the bowl of a food processor and pulse until they form a fine powder. Alternately, you could put the crackers in a large resealable plastic bag and crush them using a rolling pin, then add them to the bowl. If using store-bought crumbs, add them directly to the food processor.
  4. Add the flour, baking powder and salt to the crumbs, and pulse a few times to combine.
  5. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes.
  6. Add the eggs one at a time and mix on medium speed until well incorporated, scraping the sides of the bowl after each addition.
  7. Add the vanilla and mix to combine.
  8. Turn the mixer to low and add the graham crumb mixture and mix just to combine.
  9. Add about ¬ĺ of the chocolate to the mixer and mix to incorporate.
  10. Transfer the dough to the prepared pan. Use damp hands or a small offset spatula to press the dough into an even layer.
  11. Bake on the lower rack until the bars are golden at the edges and the surface has a crackly appearance, 25 minutes on convection or about 30 minutes in a standard oven.
  12. Remove the pan from the oven and sprinkle the marshmallows evenly over the surface. Sprinkle the reserved chocolate on top of the marshmallows and return the pan to the top rack of the oven.
  13. Bake until the marshmallows have softened and are lightly toasted and the chocolate is melted and gooey, 10 to 14 minutes.
  14. Remove the pan from the oven. If any of the marshmallows have puffed up, use a toothpick or skewer to puncture them; they will deflate easily.
  15. Transfer the pan to a wire rack and let cool, 45 minutes.
  16. Using a thin knife, slide the blade between the blondies and the pan on the short sides of the pan, then use the parchment sling to carefully remove the blondies.
  17. Let cool another 10 minutes, then slice into 24 even pieces and serve.

Milk Bar Sugar Cookie-Cake Squares

My word. These were¬†yummy. Easy too. We had them as part of our Memorial Day cookout along with a skillet chocolate chip cookie– and ice cream, of course! All-American, right? ūüėČ

This recipe was adapted from Milk Bar Life by Christina Tosi, via the Washington Post. Apparently, these cookie squares are known as “The Greta” (named after Tosi’s mother) at Momofuku Milk Bar. They would be perfect with red (or even red, white, and blue!) sprinkles for the Fourth of July. I opted to top them with cinnamon sugar which is another¬†tasty option. ūüôā

Yield: 2 dozen 2-inch cookie-cakes

  • 2 sticks, 16 T, unsalted butter, at room temperature, plus more for the pan
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup canola, grapeseed, or other neutral oil
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp baking soda
  • 1/2 cup whole milk
  • 2 to 4 T decorative sprinkles or sparkling sugar OR 1 T granulated sugar mixed with 1 tsp ground cinnamon
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Generously grease a 9 x 13-inch deep sided baking pan with butter. Line with parchment paper- hanging over all sides of the pan. Coat the parchment paper with cooking oil spray.
  3. Combine the butter and sugar in the bowl of a stand mixer and beat on high-speed for 3 minutes, until fluffy and homogenous. Stop to scrape down the bowl.
  4. Add the eggs, oil, and vanilla extract. Beat on medium-low speed for 1 minute, or until just combined. Stop to scrape down the bowl.
  5. Add the flour, salt, and baking soda. Beat on medium-low speed until just combined, about 30 seconds, then add the milk and beat for about 30 seconds to form a soft dough.
  6. Using an offset spatula, spread the dough evenly in the pan, making sure it gets into the corners.
  7. Scatter the cinnamon-sugar or sprinkles on top generously.
  8. Bake on the center rack for 20 (if you desire a slightly under-baked in the center cookie) to 30 minutes (for a firmer cookie), or until the cookie slab has puffed, lightly browned and is firm to the touch.
  9. Cool completely in the pan.
  10. Using the parchment paper, remove cookie the cookie from the pan. Cut into 24 two-inch squares.

One Year Ago:

Two Years Ago:

Three Years Ago:

Biscoff Blondies

IMG_9680

So, my buddy said, “Who likes blondies? Why can’t you make brownies like a normal person?” ¬†I have to put up with such comments in order to eat a delicious dinner at her house… ūüôā Dessert is not the focal point of a meal (in her world…), so I feel compelled to contribute a dessert to her dinner parties. I will have you know that she enjoyed these very much and kept the two leftover blondies to enjoy for breakfast the next morning. She may be a convert! ūüôā

These blondies were moist, sweet, and tasty but not as “Biscoffy” as I had expected. We gobbled them up nonetheless!! This recipe was adapted from Sally’s Baking Addiction, via Jhuls of¬†thenotsocreativecook.wordpress.com.

Yield: Makes 16 Blondies

  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread
  • 1 1/4 cups (225g) semi-sweet chocolate chips
  1. Preheat oven to 350F degrees. Line a 8√ó8 or 9√ó9 baking pan with parchment paper or spray with nonstick spray. Set aside.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, stir the melted butter and brown sugar together until combined.
  4. Whisk in the egg and egg yolk, then add the vanilla. Stir in the cookie spread.
  5. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the chocolate chips.
  6. Spoon the batter into the prepared baking dish. Bake for 20 minutes (on convection) to 25-26 minutes (standard oven). The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours ‚Äď before cutting into squares.

Note: Recipe may easily be doubled and baked in a 9√ó13 pan for approximately 35 minutes. Blondies stay fresh at room temperature for 1 week.

IMG_9655

One Year Ago:

Chocolate Chip & Walnut Blondies

IMG_5965

Typically, I am a rule follower (first-born child, etc, etc). My husband was going to our neighborhood meeting and we were on the “bring an appetizer” half of the neighborhood list. The other half of the neighborhood was on the “bring a dessert” list. Because it was so much faster to throw together a quick and tasty dessert, I made these blondies to contribute to the meeting. What a rebellious moment! ūüôā We had to sample them before sharing, of course, and they were great. This recipe was adapted from Everyday Food. I have also made them with hazelnuts.

  • Yield: Makes 16
  • 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
  • 1/2 cup packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure¬†vanilla¬†extract
  • 1 cup all-purpose flour, (spooned and leveled) (can substitute 1/2 white whole wheat flour)
  • 1 teaspoon coarse salt
  • 1 cup semisweet¬†chocolate chips
  • 1 cup chopped¬†walnuts (or hazelnuts)
  1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter or cooking spray; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter (or spray) paper.
  2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
  3. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 35 (on convection) to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
Note: Store blondies in an airtight container at room temperature, up to 2 days.

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