These white chocolate cinnamon blondies are gooey and chewy blondie bars full of white chocolate chips. These blondies are easy to make and can be made in one bowl. They are topped with cinnamon cream cheese frosting. They can be very sweet, but are perfect if you love white chocolate.
These blondies are very easy to make! They can be made in one bowl, so kids can help make it!
I wanted to make these bars more exciting, so I topped them with cinnamon cream cheese frosting. It pairs so well with the sweet white chocolate.
If you are looking for more white chocolate recipes, try pumpkin snickerdoodles, white chocolate chip chocolate cookies, and raspberry white chocolate cake.
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Why You Will Love This
- White chocolate chips- Make sure to use a high quality white chocolate chips for the best flavor.
- Easy to make- These couldn't be easier to make! They can be made in one bowl.
- Cinnamon cream cheese frosting- The cinnamon plus the tang from the cream cheese pairs well with the blondies.
Ingredient Notes
- Unsalted butter- Melt it and let it slightly cool. If it is too hot, it will cook the eggs.
- Brown sugar- I used light brown sugar.
- Egg yolk- The extra egg yolk gives it a more gooey texture.
- White chocolate chips- Use actual white chocolate chips vs vanilla flavored white chips. I love Ghirardelli.
- Cream cheese- Use full fat cream cheese.
Step By Step Instructions
Here are the steps to make and bake these bars.
STEP 1: Melt the butter. The butter needs to be slightly cooled before using.
STEP 2: Mix the wet ingredients. Next, mix the butter, brown sugar, vanilla, eggs, and egg yolk. This can be mixed with a rubber spatula.
STEP 3: Add the dry ingredients. Then, mix in the flour and salt. Make sure to use a sifter to prevent flour lumps getting into the batter.
STEP 4: Mix in white chocolate chips. The recipe says ¾ths cup of white chocolate chips, but you can add up to 1 cup. Especially if you love white chocolate chips.
STEP 5: Bake the bars. Pour the batter into the 8X8 pan. Then, bake the bars for 30-40 minutes. I baked these for 35 minutes.
STEP 6: Cool the bars completely.
STEP 7: Make the frosting. Beat the cream cheese and butter. Then, add in the powdered sugar and cinnamon. Next, add in the vanilla, salt and heavy cream.
STEP 8: Spread the frosting on top of the cooled bars. Then, cut into squares.
Baking Tips
First, make sure to spray the pan with baking non-stick spray. Then, line it with parchment paper. This will make it a lot easier to remove the bars from the pan.
When the blondies are done baking, they will sink slightly. A slight sink means they are still gooey in the middle. If they sink dramatically, they need more time. If they don't sink at all, they are over baked.
The bars need to cool completely before taking them out of the pan. If you try to remove them while they are warm, they will fall apart.
The frosting for these is optional, but it makes them more fun!
FAQ
Yes you can. Just double the recipe. Bake for 45-60 minutes.
Yes you can. It will make slightly thinner blondies.
I have not recipe tested this.
Storing and Freezing
Store these white chocolate cinnamon blondies in an airtight container in the fridge. They need to be chilled because of the frosting. Store up to 5 days.
If you did not frost the blondies you can store them at room temperature in an airtight container for up to 5 days.
Freezing
Freeze the blondies in an air tight container up to 30 days. Thaw for 1 hour before eating.
Other Bar Recipes To Try
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📖 Recipe
White Chocolate Cinnamon Blondies
Ingredients
Blondies
- ¾ cup Unsalted butter melted
- 1 ½ cups Brown sugar packed light or dark
- 2 Large eggs room temperature
- 1 Egg yolk room temperature
- 1 teaspoon Pure vanilla extract
- 2 cups All-purpose flour
- ½ teaspoon Salt
- ¾ cup White chocolate chips
Cinnamon Cream Cheese Frosting
- ⅓ cup Unsalted butter slightly cold
- 2 oz Cream cheese room temperature
- 2 cups Powdered sugar
- ½ teaspoon Ground cinnamon
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- 1 tablespoon Heavy cream
Instructions
Blondies
- Preheat oven to 350°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
- Melt the butter in the microwave, let it slightly cool. In a mixing bowl, mix the butter, brown sugar, and vanilla together. Mix in eggs and egg yolk.¾ cup Unsalted butter, 1 ½ cups Brown sugar, 2 Large eggs, 1 teaspoon Pure vanilla extract, 1 Egg yolk
- Pour in flour and salt. Mix until combined. Add in white chocolate chips.2 cups All-purpose flour, ½ teaspoon Salt, ¾ cup White chocolate chips
- Pour batter into the pan. Bake for 30-40 minutes. They are done baking when the blondies are set with no more jiggle.
- Cool the blondies completely.
Cinnamon Cream Cheese Frosting
- Set the butter on the counter for 30 minutes to get slightly cold. Sift the powdered sugar and cinnamon together while you wait.⅓ cup Unsalted butter
- Using a mixer, beat the butter and cream cheese together on high for 2 minutes. Add in powdered sugar/cinnamon. Scrape the bowl.2 oz Cream cheese, 2 cups Powdered sugar, ½ teaspoon Ground cinnamon
- Mix in vanilla, salt, and heavy cream. Beat on medium for 2 minutes.1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, 1 tablespoon Heavy cream
- Spread frosting on top of blondies.
Allison says
Amazing!!!! Loved how the blondes tasted!
Heather says
I could eat the entire batch. Holy cow they were incredible.
Katie C says
I can’t wait to give these a try! If I were to add eggnog to the mixture, about how much would you recommend?
Stephanie Rutherford says
Since the blondies don't have any type of milk ingredient I recommend not putting egg nog in the batter. However, you can add it to the frosting or make an egg nog drizzle! Replace the heavy cream in the frosting with egg nog.
For the egg nog glaze:
1 cup sifted powered sugar
1 tsp vanilla
1-3 TBSP Egg nog.
Katie C says
Thank you so much!
Katie says
I made these as soon as I saw them and I don’t regret a single moment or bite of it. Omg yum!!!
Jack says
Amazing and easy
Alli Elder says
So good! I froze these after baking because I had too much. I actually liked them even better taken out of the freezer and zapped in the microwave. It made the icing melt like a cinnamon roll. Yum!