• 3/4 c unsalted butter, at room temperature
  • 1 c + 2 Tbl granulated sugar, divided
  • 1/2 c brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 c (8 oz) Better Batter All-Purpose Flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 1 1/4 tsp ground cinnamon, divided
  • Cooking spray and parchment paper


Preheat and prepare. Preheat the oven to 350 degrees. Line a 8x8 or 9x9 square baking pan with two sheets of parchment paper, criss-crossed. Allow for extra parchment to overhang the edges. Lightly spray parchment with cooking spray. Set aside. In a small bowl mix together 2 Tbl granulated sugar and 1/4 tsp ground cinnamon for topping. Make the batter. In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and beat until well combined. Mix in the flour, salt, cinnamon, and baking powder and stir until just incorporated. Batter will be thick. Transfer to the prepared baking pan and spread with a spatula into an even layer. Sprinkle top evenly with cinnamon sugar mixture. Bake. Bake the blondies for 25-30 minutes or until a toothpick inserted in the center comes out clean. Tent with foil 20 minutes or so into the baking period if the batter is browning too quickly. Remove from the oven and let cool completely on a wire rack. Use parchment paper overhang to remove blondies from pan and cut into 9-12 large squares and serve. Store in an airtight container for up to 5 days. Adapted from Delish