Ingredients
For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional but amazing!)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons milk (add more for thinner consistency)
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat & Prepare Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine melted butter and brown sugar.
Whisk until smooth and glossy.
Add in the eggs one at a time, whisking after each addition.
Stir in the vanilla extract.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
Gradually fold the dry mixture into the wet ingredients using a spatula until just combined — don’t overmix!
The batter will be thick and rich.
Step 4: Bake
Spread the batter evenly into your prepared pan.
Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.
(The center should still look slightly soft — that’s the magic chewiness.)
Step 5: Make the Glaze
While the blondies are cooling, whisk together powdered sugar, melted butter, milk, and vanilla extract until smooth.
Adjust thickness with a few extra drops of milk if needed.
Step 6: Glaze & Finish
While the blondies are still slightly warm (not hot), pour the glaze evenly over the top.
Let it set for about 20 minutes, then cut into squares once fully cooled.
Tips & Variations
- Add ½ cup chopped pecans or walnuts for a nutty crunch.
- Swirl in a few tablespoons of caramel sauce before baking for extra gooeyness.
- Sprinkle a touch of sea salt on top of the glaze for a salted caramel twist.
- Substitute dark brown sugar for a deeper molasses flavor.
Benefits
- Quick & easy: No mixer needed — everything mixes by hand.
- Rich caramel flavor from brown sugar and butter.
- Perfect texture: crackly on top, chewy inside.
- Crowd-pleaser: Great for parties, potlucks, or lunchbox treats.
History Note
Blondies are often called the “original brownies,” predating the chocolate version.
In the early 1900s, they were made with molasses instead of cocoa — giving that classic brown sugar richness. Over time, butter and vanilla became stars of the show, creating the golden, chewy blondie we love today.
Conclusion
These Brown Sugar Glazed Blondies are pure comfort — a perfect blend of buttery sweetness and a delicate glaze that cracks just right when you bite in. Enjoy them warm with ice cream or with a cup of coffee for the ultimate treat!
