Chewy M&M Blondies
Chewy M&M blondies with sprinkles are a playful twist on the classic blondie, offering a delightful combination of buttery richness, soft texture, and colorful bursts of sweetness. The chewy center of these blondies is packed with crunchy M&Ms that melt slightly during baking, creating pockets of chocolatey goodness throughout. Topped off with a generous sprinkle of vibrant, colorful sprinkles, these blondies are not only delicious but also a feast for the eyes, perfect for any occasion that calls for a little fun and whimsy.
What makes these blondies so much fun to make is the customization factor – you can swap in different types of M&Ms (like peanut butter or pretzel), add a mix of other fun toppings like white chocolate chips, or even use themed sprinkles for special holidays or events. The process itself is simple and easy, making it a great treat for kids to help with or for anyone looking to whip up something sweet without too much hassle. Plus, the best part is that they come together in one bowl, making clean-up a breeze. Whether you're baking for a party, a family gathering, or just because, these blondies will bring a burst of joy and flavor to any occasion!
Using melted butter in blondies is key to achieving that rich, chewy texture and enhancing the overall flavor of the dessert. When you melt the butter, it helps create a denser, more tender crumb by providing moisture throughout the batter. This contributes to the signature chewiness that makes blondies so irresistible.
Additionally, melted butter blends more easily with the sugar, helping to dissolve it fully, which results in a smoother batter and a more uniform texture. The warmth of the melted butter also promotes the fat's ability to coat the flour proteins more effectively, which reduces the amount of gluten formed and keeps the blondies soft rather than cakey.
Another reason melted butter is used is for flavor. Butter, when melted, has a more pronounced, rich taste that adds depth to the sweetness of the blondies, balancing out the sugary sweetness of the M&Ms and sprinkles. This creates a perfectly balanced treat that’s both indulgent and satisfying!
I had helping hands with these blondies, whipping them up while babysitting my nephew. It was such a fun time, besides waiting for the blondies to cook and cool. Baking these with anyone is so fun!
The best part is that you can make these with simple ingredients.
Butter
Eggs
Vanilla
Flour
Baking Powder
Salt
Sprinkles
M&M’s
After baking your M&M blondies, storing them properly will help keep them fresh and delicious for as long as possible. Here’s how to store them after baking:
Cool Completely: Before storing, make sure your blondies are completely cooled. This prevents condensation from forming inside the storage container, which can make them soggy.
Room Temperature Storage: To keep your blondies soft and chewy, store them in an airtight container at room temperature. They will stay fresh for about 3-4 days this way. You can place a piece of parchment paper between layers to prevent them from sticking together.
Refrigeration: If you prefer, you can refrigerate your blondies to extend their freshness for up to a week. Just make sure they’re in an airtight container to prevent them from drying out. Before serving, let them sit at room temperature for a few minutes to regain their softness.
Freezing: If you want to store them for an even longer period, freezing is a great option! Wrap individual blondies tightly in plastic wrap or foil, then place them in a zip-top bag or airtight container. They can stay frozen for up to 2-3 months. To enjoy, just let them thaw at room temperature or warm them in the microwave for a few seconds for that fresh-baked taste.
By following these simple storage tips, your blondies will stay as delicious and chewy as the day they were baked!
After all of this scrolling, I’m sure you’re ready to find the recipe! If you make and love these blondies feel free comment below how you liked them or tag me on my socials. Happy baking!
Chewy M&M Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 1 cup M&M's (plus a few more to top)
- 1/4 cup sprinkles
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- Add the melted butter and brown sugar to a mixing bowl in a separate bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without overmixing.
- Add your 1/4 cup of sprinkles and one cup of M&M's and incorporate them into the dough.
- Transfer to your prepared baking pan and bake for 30-35 minutes or until the edges are golden brown.
- Allow to cool and Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Oreo Blondies
Oreo Blondies: The Ultimate Cookie Meets Dessert Mash-Up
I don’t know about you, but something about Oreos is so addicting, and I absolutely love how versatile they can be in desserts.
Are you ready to take your sweet tooth on a wild ride? Imagine the chewy, buttery goodness of a classic blondie, but with a twist—packed with irresistible Oreo cookies! These Oreo blondies are the dessert hybrid you didn’t know you needed, and once you try them, you’ll wonder how you ever lived without them.
I still wonder about this myself.
First, let's talk about the blondie base. It’s soft, slightly chewy, and has that rich, melt-in-your-mouth texture that only butter and brown sugar can provide. It's the perfect canvas for whatever delicious add-ins you want. But today, we’re all about the Oreos. These cookies add the perfect amount of crunch and a burst of chocolatey flavor that complements the sweet vanilla blondie base like a match made in dessert heaven.
Now, why Oreo blondies, you ask? Well, it's simple: Oreos are a classic, universally loved treat that everyone can agree on. Whether you're dunking them in milk, crumbling them over ice cream, or—wait for it—baking them right into your favorite desserts, they never disappoint. And in this blondie form, they're not just a topping or a mix-in; they become part of the magic. Each bite brings the nostalgic taste of an Oreo but with the added fun of gooey, rich blondie goodness.
What’s even better? These Oreo blondies are ridiculously easy to make. No need to fuss with complicated ingredients or techniques. Just melt, mix, and bake! They’re perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.
You’ll be the hero of your next get-together, bake sale, Netflix binge session, or for yourself to enjoy.
Storing
To keep your Oreo blondies fresh and delicious, follow these simple storage tips:
Room Temperature: If you plan to eat them within 3-4 days, just store them in an airtight container at room temperature. This will help maintain their chewy texture without them getting too dry.
Refrigeration: For longer storage (up to a week), you can place them in an airtight container in the fridge. Just let them come to room temperature before serving, or microwave for a few seconds for that freshly baked taste!
Freezing: If you want to keep them for a longer period, you can freeze them! Wrap the blondies tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. Just thaw them at room temperature or warm them up in the microwave when you're ready to indulge!
Enjoy your delicious treats! 🍪✨- I’m now wondering why there isn’t an Oreo emoji.
If you haven’t scrolled down to the recipe and are still reading, first, thank you, but second, baking is so fun. I’ve been passionate about baking/cooking since a young age. Playing “restaurant” with my cousins and siblings or whipping the strangest concoctions. It’s so much fun and rewarding, especially when you make something people enjoy. However, baking comes with much trial and error, which is something I am still learning. The worst thing is when you make something so many times, and on this random occasion, it was messed up. - THE WORST
Anyway, after college, I decided to learn more about how to bake/cook, with much inspiration coming from TikTok videos. As I went back to college to pursue a master’s degree, I realized how therapeutic baking is for me, and whether or not it brings you the same joy, simply baking my favorite recipes, coming up with different concoctions, and sharing them with you continues to be so rewarding for me. If you’re still here, thanks for coming to my TedTalk ;).
If you find yourself making this recipe, I’d love to hear your thoughts and if you have any suggestions! Comment below or tag me on my socials! I hope you enjoy these blondies.
Oreo Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- 1 Hershey's Cookies and Cream Chocolate Bar (1.55 ounces)
- 24 Oreos (18 for filling, 6 for crushed topping)
- ¼ tsp of baking powder
- ½ tsp salt
- 1/2 cup white chocolate chips
- 1/2 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly. While the butter cools, crush 6 of your Oreos for the topping and chop the Hershey's Cookies and Cream Chocolate Bar.
- Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until no clumps of flour remain without overmixing.
- Scoop a couple of dollops into the prepared baking pan, spreading a thin, even layer (it may be a little tough). Next, place 18 full oreos throughout the thin layer of mixture. Add the chopped chocolate bar pieces on top of the Oreos.
- Next, add the remaining batter and carefully spread the mixture over the blondies. Finally, sprinkle the crushed Oreos over the top of the blondies.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool.
- Once cooled, make the white chocolate drizzle. Melt the 1/2 cup of white chocolate chips with 1/2 tsp of coconut oil (can use vegetable shortening) and microwave in 20-second intervals, mixing each time until smooth. Use a spoon, spatula, or zip-loc bag to drizzle the white chocolate over the blondies. Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowl
Cheesecake Brownies
Indulge in the perfect blend of rich, fudgy brownies and creamy cheesecake with these irresistible cheesecake swirl brownies. Each bite offers a melt-in-your-mouth experience, where the dense, chocolatey brownie base harmonizes beautifully with the smooth, tangy cheesecake swirl. It's a decadent treat that perfectly balances sweetness and tang, making it an unforgettable dessert for any occasion. Whether you're a chocolate lover or a cheesecake enthusiast, this dessert delivers the best of both worlds in one delicious bar.
I like to add mini Chocolate chips to the brownies, but you can use any chocolate chips you want! Mini chocolate chips are the perfect addition to cheesecake swirl brownies, offering an extra burst of chocolatey goodness without overpowering the rich, creamy texture of the cheesecake. Their small size allows them to melt evenly throughout the brownie batter, creating little pockets of gooey chocolate in every bite. The contrast between the smooth cheesecake swirl, the fudgy brownie base, and the melty chocolate chips enhances the overall flavor and adds a delightful texture that makes each bite even more satisfying. Plus, they add a touch of visual appeal, giving the brownies a little extra pop!
A cream cheese topping adds a luxurious, velvety finish to cheesecake swirl brownies that take them to the next level. To make it, simply blend cream cheese with a bit of sugar and egg until smooth and creamy, creating a rich, tangy contrast to the sweet, fudgy brownie base. Before you bake the brownies, drop spoonfuls of the cream cheese mixture onto the top, then swirl gently with a knife or toothpick for that signature marbled effect. The dollops of cream cheese add extra creaminess and elevate each bite with a burst of tangy goodness. The perfect finishing touch makes these brownies even more decadent and irresistible!
Baking brownies is one of those delightful experiences where the kitchen becomes a cozy little adventure. There's something so satisfying about mixing simple ingredients and watching them transform into a rich, fudgy masterpiece. Whether you're stirring in the chocolate chips, sneaking a taste of the batter (we all do it!), or swirling in the cream cheese topping, the process feels like an exciting, hands-on, creative project. The sweet aroma of brownies filling the house is an instant mood booster! Baking brownies is not just about making a delicious treat; it’s about enjoying the process and the joy of sharing something warm and homemade with friends or family. It's a guaranteed recipe for fun and flavor!
If you enjoy this recipe as much as I do, comment below and let me know!
Cheesecake Brownies
Ingredients
- 1/2 Cup unsalted butter (melted).
- 1 Cup sugar.
- 2 Eggs (room temperature).
- 1 Teaspoon vanilla extract.
- 1/3 Cup unsweetened cocoa powder.
- 1/2 Cup all-purpose flour.
- 1/4 Teaspoon salt.
- 1/4 Teaspoon baking powder.
- 1/2 Cup mini chocolate chips.
- 8 Ounces cream cheese (room temperature).
- 1 Egg (room Temperature).
- 1/3 Cup granulated sugar.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper.
- Melt the 1/2 cup butter and allow to cool slightly.
- Using a spatula, mix the sugar into the melted butter until combined.
- Mix the eggs one at a time, then add the vanilla extract.
- Add all the dry ingredients, flour, cocoa powder, salt, and baking powder, and fold together until combined without overmixing. Then add the 1/2 cup of mini chocolate chips, fold into the batter, and pour into the prepared baking dish.
- Now, make the cream cheese topping. Combine the cream cheese, egg, and sugar into a mixing bowl. Mix using a handheld mixer until you have a nice creamy texture.
- Using a cookie scoop or spoon, place dollops of the cream cheese mixture throughout the brownie mixture. Using a butter knife, make large swirls to spread the cream cheese mixture.
- Bake for 28-30 minutes or until a toothpick inserted into the middle comes out clean. Allow to cook before cutting and serving.
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
- Hand Mixer
Notes
- You can cut these into 16 squares for more servings.
- You can add 1 tablespoon of red gel food coloring to make these red velvet brownies.
- You can also swap mini chocolate chips for chocolate chips of your liking.
Birthday Cake Blondies
Birthday Cake Blondies with Cream Cheese Frosting
These Birthday Cake Blondies are like a birthday party in every bite, chewy, rich, and loaded with melty white chocolate chips and rainbow sprinkles. Topped with a silky vanilla bean cream cheese frosting, they’re the ultimate treat for celebrations, bake sales, or just a little weekday joy. Whether you’re new to baking or a seasoned home baker, this easy recipe walks you through every step and explains the why behind the ingredients, so your blondies turn out perfect every time.
Ingredient Breakdown (and Why They Matter)
For the Blondies:
½ cup unsalted butter (melted)
Melted butter creates a soft, chewy blondie with that rich, almost caramelized flavor. Unsalted allows you to control the salt content.1 cup brown sugar
Brown sugar adds moisture and chew, thanks to its molasses content. It also brings a warm, deep sweetness that complements the white chocolate beautifully.2 eggs (room temperature)
Eggs bind everything together and provide structure and richness. Room temp eggs mix more evenly into batter, preventing a dense texture.1 tbsp vanilla extract
This boosts the overall flavor with a warm, sweet aroma. Don’t skimp, vanilla rounds out the entire dessert.1 cup all-purpose flour
Provides structure. Just the right amount keeps the blondies soft, not cakey.¼ tsp baking powder
Adds a subtle lift to keep the blondies from being too dense.½ tsp salt
Balances the sweetness and enhances the flavors. A small amount makes a big difference.1 cup white chocolate chips
Sweet and creamy, white chocolate melts into the batter for rich pockets of flavor.4 tbsp rainbow sprinkles
Adds fun color, texture, and whimsy! Use “jimmies” style sprinkles, they melt better into batter without bleeding.
For the Frosting:
¼ cup softened unsalted butter
Acts as a creamy base for the frosting, rich and smooth.2 tbsp softened cream cheese
Adds a tangy balance to the sweetness and gives the frosting structure.1 ½ cups powdered sugar
Sweetens and thickens the frosting to a smooth, spreadable consistency.¼ tsp salt
Cuts the sweetness and enhances flavor, yes, even in frosting!1 tsp vanilla bean paste
Brings a stronger, richer vanilla flavor with gorgeous specks. Vanilla extract works just as well if that’s what you have.1 tbsp milk
Thins the frosting slightly for that perfect creamy spreadability.
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C). Line a 9x9 baking pan with parchment paper, letting it hang over the sides for easy lifting later.
2. Melt the Butter
In a microwave-safe bowl or saucepan, melt ½ cup unsalted butter. Let it cool slightly—this helps prevent scrambled eggs when mixing later.
3. Mix Wet Ingredients
In a mixing bowl, stir together the melted butter and 1 cup brown sugar until smooth. Add the 2 eggs and 1 tbsp vanilla extract. Mix until just combined, don’t overmix!
4. Add Dry Ingredients
Add 1 cup all-purpose flour, ¼ tsp baking powder, and ½ tsp salt to the bowl. Use a spatula to gently fold everything together just until you don’t see any dry flour. Overmixing can lead to dense blondies.
5. Add the Fun!
Fold in 1 cup white chocolate chips and 4 tbsp rainbow sprinkles. Stir until evenly distributed.
6. Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted near the center comes out with just a few moist crumbs.
Pro Tip: Ovens vary! Start checking at 28–30 minutes if your oven runs hot.
7. Cool
Let the blondies cool in the pan for at least 20–30 minutes before frosting. You can speed this up by placing the pan on a wire rack.
🎂 Make the Frosting
1. Cream the Butter & Cream Cheese
In a stand mixer (or with a hand mixer), beat ¼ cup softened butter and 2 tbsp cream cheese on medium-high until creamy and smooth, about 1 minute.
2. Add Sugar & Flavor
Add 1 ½ cups powdered sugar, ¼ tsp salt, 1 tsp vanilla bean paste (or extract), and 1 tbsp milk. Beat for 2–4 minutes until fluffy and creamy.
Texture Tip: If your frosting is too thick, add a splash more milk. Too thin? Add more powdered sugar.
3. Frost & Decorate
Once blondies are cool, spread frosting evenly over the top. Add extra sprinkles for that irresistible funfetti finish!
Storage & Make-Ahead Tips
Room Temperature: Store frosted blondies in an airtight container for up to 2 days.
Fridge: Lasts up to 5 days chilled. Let them sit at room temp for 10 minutes before eating.
Freezing: Freeze unfrosted blondies (whole or sliced) wrapped tightly for up to 2 months. Thaw overnight in the fridge and frost before serving.
Troubleshooting & Tips
| Problem | Solution |
|---|---|
| Blondies too dry? | Don’t overbake! Pull them when the edges are set but the center still looks slightly soft. |
| Blondies too dense? | Make sure not to overmix once you add flour. Gentle folding is key. |
| Frosting too runny? | Chill it for 10–15 minutes or add more powdered sugar. |
| Sprinkles bleeding color? | Use “jimmies” (long, rod-shaped) sprinkles, not nonpareils. |
Customize It!
Gluten-Free? Swap flour for a 1:1 gluten-free baking blend.
Extra Flavor? Try browning the butter before mixing for a nuttier, deeper flavor.
Make it a Cake? Double the recipe and bake in a 9x13 pan for ~40 minutes.
I love making and eating birthday cake blondies because they remind me of the joy and excitement of celebrating with friends and family, but without the pressure of a complicated cake. If you want other birthday-inspired desserts, you may like Funfetti Cookies or Sugar Cookie Bars, too!
I may be a little biased because I LOVE birthday cake-flavored everything, but give these a try and let me know in the comments below how you like them!
Birthday Cake Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- 4 tbsp Rainbow Sprinkles
- ¼ cup softened unsalted butter
- 2 tbsp softened cream cheese
- 1 ½ cup powdered sugar
- ¼ tsp salt
- 1 tsp vanilla bean paste
- 1 tbsp milk
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- Add the melted butter and brown sugar in a separate bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without overmixing. Then add one cup of white chocolate chips and four tablespoons of rainbow sprinkles, mix, then transfer to your baking pan.
- Bake for 30-35 minutes or until the edges are golden brown.
- While the blondies cool, make the frosting. Add the softened butter and cream cheese in a stand mixer (or hand mixer). Mix on medium to medium-high speed until combined. Add the powdered sugar, salt, vanilla bean paste, and milk. Mix the ingredients until nice and creamy, roughly 2-4 minutes.
- Once the blondies are cooled enough, top them with the frosting and add some extra sprinkles if you want!
- Serve and Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Notes
- If you don't have vanilla bean paste for the frosting, vanilla extract will also work!
Peanut Butter Blondies
Peanut butter blondies are a delightful twist on the classic brownie, bringing together the rich, nutty essence of peanut butter with the chewy, buttery goodness of blondies. Imagine biting into a warm, golden square that's soft and fudgy, with a slightly crisp edge. These treats radiate an irresistible aroma that'll have you glued to the oven like a kid waiting for the ice cream truck!
Each blondie is packed to the brim with creamy peanut butter, offering a perfect balance of sweetness and nuttiness. The addition of brown sugar gives these squares a caramel-like depth, while vanilla extract enhances the flavor profile, making every bite a little celebration of joy. You can always add a sprinkle of sea salt on top—it is the magic touch that elevates the taste and balances the sweetness like a tightrope walker on a thin line.
Whether you enjoy the these peanut butter blondies fresh out of the oven, still warm and gooey, or at room temperature, they are sure to brighten your day with their playful texture and comforting flavors. So grab your mixing bowl, and let the baking adventure begin—these blondies are calling your name!
These peanut butter blondies are a special dessert that brings joy. These treats are rich, sweet, and gooey, making them hard to resist. The creamy peanut butter gives a delicious nutty flavor that takes them to the next level. The mix of sugar and peanut butter gives a chewy texture that feels comforting and delicious with every bite.
To make the perfect blondie, balance the ingredients well. You can always play around with what you want to mix in. These blondies are also great with chocolate chips for a chocolatey peanut butter vibe.
These blondies are filled with peanut butter chips, then topped with a swirl of peanut butter that just make them out of this world.
Peanut Butter Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 1 cup Peanut Butter chips
- 3/4 cup butter room temperature
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the peanut butter topping. Mix all the ingredients for the peanut butter swirl in a bowl with a spatula until a nice thick consistency.
- For the blondies. In a separate bowl add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs, vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without overmixing. Then add your one cup of peanut butter chips, mix and transfer to your baking pan.
- Using a spoon, scoop dollops of the peanut butter mixture throughout the dough. Using a butter knife slightly swirl the mixture throughout the blondie mixture.
- Bake for 30-35 minutes or until the edges are golden brown.
- Allow to cool and Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Cinnamon Roll Blondies
Cinnamon Roll Blondies with Cream Cheese Drizzle
If a cinnamon roll and a blondie had a baby, this would be it: gooey, buttery, packed with cinnamon sugar swirls, and topped with a smooth cream cheese drizzle. These Cinnamon Roll Blondies are the perfect mash-up treat, warm and cozy like your favorite cinnamon bun, but as easy to make as a bar cookie. No yeast, no waiting, just mix, swirl, bake, and drizzle!
Let’s get right into it.
Ingredients
Blondie Base
½ cup unsalted butter, melted
1 cup brown sugar (light or dark, both work)
2 eggs, room temperature
1 tbsp vanilla extract
1 cup all-purpose flour
½ tbsp ground cinnamon
¼ tsp baking powder
½ tsp salt
Cinnamon Swirl
¼ cup unsalted butter, room temperature
½ cup brown sugar
1 tbsp ground cinnamon
Cream Cheese Drizzle
1 tbsp cream cheese
1 tbsp heavy cream
1 tsp vanilla bean paste (or vanilla extract)
¾ cup powdered sugar
Pinch of salt
Step-by-Step Instructions
1. Prep Your Pan & Oven
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper. Leave some overhang on the sides for easy removal later.
2. Make the Cinnamon Swirl
In a small bowl, combine:
¼ cup softened butter
½ cup brown sugar
1 tbsp cinnamon
Mix with a fork or small whisk until you get a thick, paste-like consistency. If your butter is too cold, you can microwave it for about 5–10 seconds to soften it slightly. Set aside.
3. Mix the Blondie Batter
In a large mixing bowl:
Combine the melted (but slightly cooled) butter and brown sugar.
Stir with a spatula or wooden spoon until smooth.
Add in the eggs and vanilla extract. Mix until just combined—don't overbeat.
Scrape down the sides of the bowl, then add:
Flour
Cinnamon
Baking powder
Salt
Fold gently with a spatula until you no longer see dry streaks. The batter will be thick—perfect for holding those cinnamon swirls.
4. Swirl It Up
Fold half of the cinnamon swirl mixture into the blondie batter. Just a few folds—leave big streaks and chunks. That’s where the flavor lives!
Spread the batter into your prepared pan.
Drop spoonfuls of the remaining cinnamon mixture over the top.
Using a butter knife, gently swirl through the top layer to create pretty cinnamon ribbons. Don’t overdo it—less swirling means more contrast between gooey cinnamon pockets and buttery blondie.
5. Bake
Bake for 30–35 minutes, or until the edges are golden brown and the center looks set. A toothpick inserted near the center should come out with a few moist crumbs—don’t wait for it to be completely clean, or you risk overbaking.
Let the blondies cool completely in the pan before adding the frosting.
6. Make the Cream Cheese Drizzle
In a small saucepan over low heat:
Whisk together the cream cheese, heavy cream, and vanilla until smooth.
Remove from heat and whisk in the powdered sugar and a pinch of salt. Keep whisking until it’s silky and lump-free.
Once your blondies are cool, use a whisk or spoon to drizzle generously over the top.
Serve & Store
Slice into squares and serve at room temperature. These are perfect with a hot coffee, tea, or as a decadent brunch dessert.
To store: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. You can also freeze the bars (unfrosted or frosted) for up to a month.
Tips & Swaps
No heavy cream? Use milk, but reduce the quantity slightly.
Love spice? Add a pinch of nutmeg or cardamom to the cinnamon swirl.
Want a deeper flavor? Try dark brown sugar in the batter or swirl for extra richness.
For thicker blondies: Use an 8x8 pan and increase baking time slightly.
Final Thoughts
These Cinnamon Roll Blondies deliver all the comfort of a homemade cinnamon roll with a fraction of the effort. They’re rich, gooey, spiced just right, and that cream cheese drizzle takes them over the top. Perfect for brunch, holidays, or cozy weekends at home.
If you make these, let me know if you like them in the comments below or if you made any adjustments. These are staple desserts that I make and never last long. Happy baking :)
Cinnamon Roll Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- ½ tbsp cinnamon
- ¼ tsp of baking powder
- ½ tsp salt
- 1/4 butter room temperature
- ½ cup brown sugar
- 1 tbsp cinnamon
- 1 tbsp cream cheese
- 1 tbsp heavy cream
- 1 teaspoon vanilla bean paste
- 3/4 cup powder sugar
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the cinnamon topping. Mix all the ingredients for the cinnamon swirl in a bowl with a whisk until you reach a nice thick consistency. You can slightly melt the butter if needed. Set off to the side.
- For the blondies. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without over mixing. Then transfer to the baking pan.
- Using a spoon scoop dollops of the cinnamon mixture throughout the dough. Using a butter knife slightly swirl the mixture throughout the blondie mixture.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool before drizzling the frosting.
- For the frosting. In a small saucepan over medium heat, whisk together the cream cheese, heavy cream, and vanilla until smooth. Turn the heat off and add the powdered sugar, whisking until no clumps of sugar remain. Using your whisk drizzle the frosting over the blondies. Serve and enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowl
Notes
- You can swap one egg out for 1/4 cup of greek yogurt and it makes them a little more moist. I still don't know which version taste better so let me know!
Blueberry Crumb Blondies with a Lemon Glaze
Blueberry blondies are a delightful twist on the classic blondie. Imagine a soft, chewy bar that captures the essence of summer with every bite. These golden treats boast a rich, buttery base packed with sweet brown sugar, giving them that signature caramel-like flavor. Nestled within are plump, juicy blueberries that burst with sweetness, adding a pop of color and a fruity freshness that dances on your palate.
The combination of flavors creates a beautiful harmony—richness from the brown sugar, tartness from the blueberries, and a slight hint of vanilla that adds depth. Each blondie is baked to perfection, with a slightly crisp top that gives way to a fudgy, moist interior. Perfect as a snack or a dessert, these blueberry blondies are an irresistible treat that can brighten up any day—whether it's a sunny picnic or a cozy evening at home. Dive in and let the sweetness take you on a delightful journey!
Crumb Topping
A crumb topping is a delightful blend of crunchy, sweet goodness that adds a playful twist to any baked treat. Picture a mixture of flour, sugar, butter, cinnamon, and lemon zest combined to form little clumps of heaven. When baked, it transforms into a golden, crunchy layer that perfectly complements these soft blueberry blondies. Each bite offers a satisfying crunch followed by a buttery, crumbly texture that dances on your palate. Crumb topping can be highly versatile. Whether it's a sprinkle of cinnamon or a handful of nuts, the possibilities for customizing crumb toppings are as endless as our imaginations. So go ahead, unleash your inner pastry artist, and bring that extra zing to your kitchen creations!
🫐 How to Store Blueberry Crumb Blondies (So They Stay Soft, Buttery & Perfect)
Once you’ve baked up a pan of these blueberry crumb blondies—golden, buttery, and studded with jammy blueberries under a cinnamon-streusel topping—you’ll want to make sure they stay as dreamy as the day they were baked. Whether you're prepping them in advance for a picnic, bake sale, or late-night treat stash, here's how to keep them fresh and fabulous.
1. Cool Before Storing
Before anything else, make sure your blondies are completely cool. Warm blondies can cause condensation in storage, which leads to sogginess—especially with that buttery crumb topping.
Tip: If you’re storing them in the same pan you baked them in, wait until fully cooled before covering.
2. Short-Term Storage (3–4 Days)
If you’re planning to enjoy them soon, you can store the blondies at room temperature:
Place them in an airtight container or wrap tightly in foil or plastic wrap.
Separate layers with parchment paper if stacking, to preserve the crumb topping.
Store in a cool, dry spot—away from heat and direct sunlight.
They’ll stay soft and flavorful for about 3 to 4 days.
3. Refrigeration (Optional)
If your blondies are extra gooey or contain a lemon glaze or cream cheese swirl, storing in the fridge might be a safer bet:
Wrap tightly or store in an airtight container to prevent drying out.
Let them sit at room temperature for 15–20 minutes before serving so they soften up again.
4. Freezer-Friendly Tips
Yes, blueberry crumb blondies freeze beautifully!
Cut into bars and wrap each piece individually in plastic wrap or wax paper.
Then place the wrapped blondies in a freezer-safe zip-top bag or container.
Don’t put glaze on them all. If you freeze the blondies, I would make the glaze fresh for when you thaw them.
Label and date; they’ll keep well for up to 2 months.
To thaw: Just let a bar sit at room temp for 30–60 minutes, or microwave for 10–15 seconds if you like them warm and melty.
If you find yourself loving this recipe as much as I do, you’ll also love my Blueberry Lemon Crumb Cookies.
Leave a comment below to let me know how you like them!
Blueberry Crumb Blondies with a Lemon Glaze
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup frozen blueberries
- 1 cup of all-purpose flour
- ¼ tsp of baking powder
- ½ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- ¼ teaspoon cinnamon
- 2 tsp lemon zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly.
- While the butter cools, make the crumb topping. Mix all of the ingredients from the crumb topping in a bowl, use a fork to cut the mixture together until you have a nice crumble. Set off to the side.
- For the blondies. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs, vanilla extract, and mix until just combined.
- Use a spatula to scrape down the sides of the bowl and add the flour, baking powder, and salt. Fold the ingredients together, it's okay if a few lumps remain. It's important to not over mix the mixture.
- Fold in the blueberries. Transfer to the baking pan. Then top with crumb topping.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, combine all the ingredients for the lemon glaze and mix with a whisk until nice and smooth. Once the blondies have cooled, drizzle the glaze over the blondies. It’s important that the blondies cool so the drizzle doesn’t melt off!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowls
Notes
- You can also make the glaze with almond milk for the same consistency!