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Cinnamon Butter Blondies

by Aaron Luther

15 Minutes Prep
25-30 Minutes Cook
12 blondies

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 3/4 cups light brown sugar, packed
  • 2 large eggs
  • 1 tsp Magnolia-Star Vanilla Extract
  • 1 tsp Magnolia-Star Cinnamon Butter Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 cup chopped nuts (walnuts or pecans), optional

 

Cinnamon Butter Glaze

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 cup powdered sugar
  • 1 teaspoon Magnolia-Star Cinnamon Butter Extract
  • 1-2 tablespoons milk
Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy removal later.
  2. In a large mixing bowl, combine the melted butter and brown sugar. Mix until well combined and smooth.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. If desired, fold in the chopped nuts.
  6. Pour the batter into the prepared baking pan, spreading it evenly.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake to keep the blondies soft and chewy.
  8. While the blondies are baking, prepare the cinnamon butter glaze. In a small bowl, whisk together the melted butter, powdered sugar, ground cinnamon, and 1 tablespoon of milk. Add more milk, as needed, to achieve a drizzling consistency.
  9. Once the blondies are done baking, remove them from the oven and let them cool in the pan for a few minutes.
  10. Using the parchment paper overhang, lift the blondies from the pan and transfer them to a wire rack to cool completely.
  11. Drizzle the cinnamon butter glaze over the cooled blondies, allowing it to set.
  12. Cut the blondies into squares and serve.

Tags: Anytime, Brownie or Bar, Cinnamon Butter Extract

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