Chewy gooey blondies loaded with sweet cinnamon chips.
Until this, I hadn’t made Blondies since L was born.
Which is a shame. Because 1) blondies are really my thing and 2) they are pretty much the easiest way to bake for a crowd. After churning out hundreds and thousands of them for a couple of years, I guess I just needed a little blondies hiatus. Don’t worry, though, because blondies are back!
This recipe, in particular, comes with a punch of cinnamon and that chewy gooey blondie we have all grown to love. Oh yeah and there is oatmeal for extra health chew.
- 227g (1 cup) unsalted butter
- 700g (~3 cups packed) light brown sugar
- 270g (~2 cups) all-purpose flour
- 120g(1½ cups) Old fashioned oats
- 10g (2 teaspoons) table salt
- 5g (1 teaspoon) baking powder
- 220g (4 large) whole eggs at room temperature
- 15 milliliters / 1 tablespoon vanilla extract
- 430g (2¼ cups) cinnamon chips
- Pre-heat oven to 350 degrees; line a 9x13 baking dish with parchment paper and set aside
- In a medium-sized saucepan over medium heat, melt butter and brown sugar, stirring constantly; remove from heat and set aside
- In a medium bowl, whisk together flour, oatmeal, salt and baking powder; set aside
- In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
- Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
- Fold in cinnamon chips so that they are evenly distributed throughout batter
- Pour into prepared baking pan
- Bake for 41-45 minutes or until a knife comes out clean
- Set aside to cool for one our before cutting
- Note: Blondies will stay fresh for several days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.