I am totally and utterly in love with blondies. I find they are just as gooey and moist as their darker brownie cousins but with the added bonus of being more adaptable to different flavours.
Cinnamon is my favourite spice to bake with and whenever I make anything cinnamon-tinged such as my cinnamon tea cake )see it here: https://thehungrymum.com/2012/10/02/classic-old-fashioned-cinnamon-teacake/ ) or cinnamon sugar cookie cake ( https://thehungrymum.com/2015/10/30/cinnamon-sugar-cookie-cake/) the crowd goes wild. By crowd I mean the friends and family who are force-fed my bake goods.
I was inspired by a recipe from the mouth-watering book Martha Stewart’s Cookies. I was shocked by how much sugar the original recipe included so I got my red pen and slashed the amount. Don’t forget that white chocolate is super sweet so it is easy to remove sugar here.
As with all bars and brownies and squares recipe one batch can feed many – just cut the squares bigger or smaller, depending on who you are catering to. And remember – they smaller the square, the more you can have 🙂
I hope you love this white chocolate cinnamon blondies recipe as much as I do.
GATHER:
2 ¾ cups plain flour
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
250 grams unsalted butter, diced, at room temperature
60 grams caster sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup golden syrup
1 cup chopped white chocolate
LET’S GET TO IT:
Preheat oven to 180 C and grease and line a 20cm by 20cm square baking pan with non-stick baking paper.
Sift flour and spices together, set aside.
In bowl of electric mixer beat butter and sugar until fluffy and pale – this should take around three minutes.
Scrape down sides with a spatula and beat in eggs. When eggs are incorporated beat in golden syrup.
Scrape down sides again, tip in flour mix and beat on low until combined then increase speed to medium and beat until everything is mixed together. Use a silver spoon to stir in white chocolate.
Scrape into pan and bake for around 20-22 minutes – it will be starting to firm around the edges and turning golden.
Cool completely in pan before cutting into squares.
the hungry mum 
You mentioned slashing the sugar quantity, but this appears to have none! Slight overkill? 😉
I got a bit carried away with my sugar slashing 🙂 Sorry – have fixed it: they need 60 grams caster sugar. Thanks for pointing that out x
thanks! sounds good 🙂
Definately making these! Do they need any sugar?
Yay Elizabeth! Yes, they need 60 g caster sugar. Thanks for being so eagle-eyed 🙂
Thankyou! Can’t wait to make them 🙂 x
Sounds fabulous! 🙂
You’re too kind Anna x
Yum, the substitution of the Golden Syrup for the sugar should give the blondies a slightly richer taste- I’ll be giving this a try!
Ta Fran – hope you give this a go. So delish!
These look great, I’m a big fan of cinnamon and will add it to just about all of my baked goods!
Same! I go through soooo much of it it!
These simple additions are sometimes so unexpected, but I love this! The cinnamon and ginger works so delicious with the richness of the brownie and white chocolate. Yum!!
Thanks! I adore cinnamon and sneak it into recipes wherever I can!
Looks amazing….
Thanks Chitra x
These blondies do sound good. Must be the mix of white chocolate and cinnamon. I had a supplier of Golden Syrup but the importer moved to the far suburbs. I need to find a new one. I want one of these blondies!
Cinnamon – there is nothing about it that I don’t adore. Golden syrup is as ubiquitous here in Australia as honey, I can’t imagine not being able to find it! Martha’s recipe originally called for blackstrap molasses so feel free to use that.
Thanks for the tip. I can easily get molasses. 🙂
Reblogged this on My Swirled Life.
How much sugar do you need for these as I’m going to make them!
Hey Elizabeth, just 60 g caster sugar. Let me know what you think of them x
I made these cinnamon blondies today, added a fraction more sugar cause I’m a sweet tooth. They were a hit with kids and adults alike!! Thanks Hungry Mum 💖
thanks Lisa! I haven’t made these in aaaagees!!! Might need to rectify that 🙂