Ingredients

The following ingredients have 16 Servings
  • 1/2 cup unsalted butter ((1 stick), melted and cooled to room temperature)
  • 1 3/4 cups dark brown sugar
  • 2 large eggs (at room temperature)
  • 2 tablespoons milk (any kind you like)
  • 1 tablespoon pure vanilla extract
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter (melted)

Instruction

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8-inch pan with parchment paper so that the paper overhangs two of the sides like handles, then lightly coat with baking spray.
  • In a large mixing bowl, beat the butter and dark brown sugar together on high speed for 2 minutes, until completely smooth and well combined. Beat in the eggs one at a time. Beat in the milk and vanilla, then the cinnamon and salt.
  • Sprinkle the baking powder, baking soda, whole wheat pastry flour, and all purpose flour over the top. With a spatula or wooden spoon, stir by hand just until the flour disappears. Scrape the batter into the prepared pan and smooth the top. Bake the blondies for 35-40 minutes, just until the middle is set and a toothpick inserted in the center comes out clean. Do not overbake! Let cool in the pan for 5 minutes.
  • For the topping, in a small bowl, stir together the sugar and cinnamon. Brush the top of the blondies with 1 tablespoon melted butter, then sprinkle the cinnamon-sugar mixture over the top. It will seem like too much, but use it all. Using the parchment paper handles, gently lift the blondies from the pan and transfer to a wire rack to cool completely. Once cool, slice and enjoy.