Cinnamon Roll Blondie Bites

cinnamon roll blondie bites SPS2

Cinnamon Roll Blondie Bites

Yields:  18-20 pcs (using mini muffin pans)

Prep time: 20 mins
Baking time: 10min

Total Cooking Time:  30 mins


½ cup unsalted butter {113g}

⅔ cup packed brown sugar {146g}

1 large egg

1 tsp vanilla extract

1 cup all purpose flour {125g}

½ tsp salt

Cinnamon Sugar

¼ cup brown sugar

½ tsp cinnamon

Cream Cheese Frosting

4 oz cream cheese, at room temperature {mine was low fat}

2 tbsp butter, at room temperature {28g}

¼ tsp vanilla extract

1 cup icing sugar

cinnamon roll blondie bites SPS


  1. Pre-heat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
  2. Melt butter over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain.
  3. If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
  4. Add the flour and salt, and mix until smooth and no flour remains.
  5. Spoon about ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -2/3 of the way full.
  6. Sprinkle with cinnamon sugar mixture {~1/4 tsp per mini blondie}
  7. Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.
cream cheese frosting
  1. Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you’d like to add more sugar.
  2. Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Blondies will keep in an airtight container for 3-4 days, unfrosted. Frosting will keep in the refrigerator for 5-7 days.

Pumpkin Spice Blondies


Pumpkin Spice Blondies

Yield : 8 x 8-inch


1 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup 100% Pumpkin Puree
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
1 Teaspoon Vanilla Extract
3/4 Cup Dandies Pumpkin Spice Marshmallows, Divided
1/2 Cup Pepitas, Divided




Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.

In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.

In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.

Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a normal size once cooled.

Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.

source: bittersweetblog

Caramel Blondie Bars

caramel hersheys

Caramel Blondie Bars

Yield: 8″×8″


25 LANCASTER Caramel Soft Cremes

1 tablespoon plus 1-1/4 cups all-purpose flour , divided

6 tablespoons butter or margarine , softened

3/4 cup packed light brown sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup coarsely chopped nuts


  • Heat oven to 350°F. Line 8- or 9-inch square baking pan with foil. Remove wrappers from caramel candies. Cut each caramel into halves. Toss caramel pieces with 1 tablespoon flour so that the pieces don’t stick together.
  • Beat butter and brown sugar in large bowl until fluffy. Add egg, milk and vanilla; beat well. Stir together remaining 1-1/4 cups flour, baking soda and salt; add to butter mixture, beating until well blended.
  • Spread one half (about 1 cup) of batter in prepared pan. Sprinkle caramel pieces and nuts over batter. Drop remaining batter by teaspoonfuls over mixture. Gently spread batter to cover as much of the caramel pieces and nuts as possible.
  • Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16 bars.


source:  Hersheys

Brown Sugar Apple Blondies


Brown Sugar Apple Blondies

Yield: 8″x 8″


½ cup butter, softened (1 stick)

1 cup brown sugar, firmly packed

1 egg

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

2 apples, peeled, cored, and diced

½ cup chopped pecans

  1. Preheat the oven to 350 degrees F. Cream the butter and sugar together in a large bowl. Add the egg and mix well.
  2. In another bowl, whisk the flour, baking powder, salt, and cinnamon together.
  3. Gradually mix the dry ingredients into the wet ingredients. Once combined, stir in the apples and pecans.
  4. Spread the batter into an 8×8 inch baking pan that has been lightly coated with non-stick cooking spray. Bake 40 to 50 minutes or until golden brown and set. Cool and cut into squares.


source:  southernbite

Gluten-free Chocolate Chip Pecan Blondies


Gluten-free Chocolate Chip Pecan Blondies

Yield : 9″ x 13″


1 1/2 cups butter, softened
2 cups light brown sugar
2 eggs
1 tablespoon vanilla
1 1/3 cups brown rice flour *
1/3 cup tapioca flour *
1/3 cup potato starch *
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cup chocolate chips, 1/4 cup reserved
3/4 cup chopped pecans, 1/4 cup reserved
* if you are not in need a GF version of this recipe, simply substitute 2 cups all purpose flour for the items marked with an *.
Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper or foil and grease very well. (You do not need to grease the parchment paper.) Whisk together the flours, salt, baking powder and set aside. In a large bowl, beat the butter until smooth and creamy. Add the sugar and continue beating until smooth and fluffy, about two minutes. Add eggs and vanilla and stir to combine. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts.

Pour batter into the prepared pan and sprinkle with the reserved chocolate and nuts. Bake for 25-28 minutes, just until an inserted toothpick has moist crumbs. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan for at least 20 minutes and then lift the brownies out by the foil/paper and remove to wire rack to finish cooling before storing in an airtight container.



Blonde Brownies


Blonde Brownies

Yield:  10″ x 15″


  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels


PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Spread into prepared pan.

BAKE for 20 to 25 minutes or until top is golden brown. Cool in pan on wire rack.

source : verybestbaking

Chocolate Chip Blondies



Chocolate Chip Blondies

Yield : 9″ x 13″


2 cups of flour
3/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
10 tablespoons butter, melted
2 cups light brown sugar
2 eggs
1 tablespoon vanilla
1 cup of semi-sweet chocolate chips
1/2 cup of chopped nuts (optional – walnuts, pecans or macadamias)
Preheat oven to 350 degrees.Whisk together the flour, salt, baking powder and baking soda and set aside. Stir together the melted butter and brown sugar until smooth. Add eggs and vanilla to the butter mixture and stir again. Slowly add the dry ingredients to the wet ingredients and stir to combine. Add the chocolate chips and nuts if desired.

Pour batter into a well-greased 9×13 pan and bake for 23-25 minutes. They should be slightly browned along the edges and about a brownie consistency in the center. Cool them in the pan and then remove to wire rack to finish cooling before storing in an airtight container.

If you would like to serve them warm, cool them 10-15 minutes or so and then serve by themselves or with vanilla ice cream melting on top


source : barefeetinthekitchen

Brookies {Brownies+Cookies}


Brookies {Brownies+Cookies}

Yield : 9×13 inch brownie


For the Brownie Batter:
1 stick of butter (1/2 cup)
1 cup white sugar
2 eggs
2 teaspoons vanilla
1/2 cup + 2 tablespoons of cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup all-purpose flour
1/2 cup chocolate chips

Grease a 9×13 in. pan. and preheat the oven to 350º.

Melt the butter on the stove or in the microwave. Add the sugar and continue heating and stirring until smooth and glossy. Allow to cool five minutes. Add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth. Stir in the chocolate chips. Set Aside.

For the Blondie Batter:
1 1/2 sticks butter (12 tablespoons)
2 cups dark brown sugar
1/4 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

Melt the butter in the microwave or on the stove. Add the sugars and continue heating and stirring until smooth and glossy. Allow to cool five minutes. Add the eggs and vanilla and stir until smooth. Stir the flour, baking powder, and salt until smooth. Stir in the chocolate chips.

Alternately spoon batters into prepared 9×13 inch pan creating long alternating stripes of batter. Bake at 350ºF for about 38 minutes or until done. Immediately press more chocolate chips into the top for garnish.


source:  yammiesnoshery

Apple Walnut Browned Butter Blondies


Apple Walnut Browned Butter Blondies

Yield : 8″ x8″


6 tablespoons cold butter, sliced
1 1/4 cup packed light brown sugar
1 egg
1 egg whites

1 cup all purpose flour

1 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 cup roughly chopped walnuts
1 cup thinly sliced and peeled apples (I used 1 smallish honeycrisp)
1 cup toffee bits (optional)



Cook the butter on the stove on medium heat until lightly browned. Stir with a whisk and be very careful not to burn. Stir in the sugar and then beat in the eggs. Beat with a whisk until smooth. Stir together the flour, powder, salt, cinnamon, nutmeg, and allspice. Mix the flour mixture into the butter mixture and beat with a whisk until smooth.
Pour about 1 1/4 cup of the batter into a greased 8×8 inch pan. Top with half of the nuts and half of the toffee bits (if using). Lay the apple slices in one thin layer on top of the nuts. Pour the rest of the batter all over the top and spread to cover the apples. Top with the rest of the nuts and toffee.
Bake at 350º for 35-40 minutes or until a toothpick inserted in the center comes out clean.

source:  yammiesnoshery