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Cinnamon-Toffee Blondies

Cinnamon and toffee combine forces in these sweet and spicy scratch-made blondies.
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During the fall I tend to gravitate towards desserts with comfy spices or caramel flavors front and center. These easy from-scratch blondies combine both, with a heavy dose of cinnamon in a cookie base that’s reminiscent of a snickerdoodle, with bits of toffee throughout.

To make these blondies, start by assembling your ingredients. You’ll need Gold Medal all-purpose flour, baking powder, salt, cinnamon, sugar, brown sugar, butter, eggs, vanilla and toffee chips.

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First, combine your dry ingredients in a bowl and set aside.

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Next, place the sugar, brown sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. You can also use a large bowl and a hand-held mixer.

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Beat the butter and sugars together on medium-high speed until pale and creamy, about three minutes. Scrape the bowl down as necessary.

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Add the eggs one at a time, mixing after each one.

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Then mix in the vanilla extract.

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Add the dry ingredients all at once and mix until combined.

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Mix in the toffee bits.

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Spread the batter into a square baking pan lined with parchment paper. Combine the remaining sugar and cinnamon, and sprinkle over the batter.

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Bake until golden, about 30 minutes. For clean slices and easy serving, let blondies cool completely before serving.

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Serve as-is for a casual weeknight dessert, or for an easy entertaining idea, serve warm with scoops of vanilla ice cream and more toffee bits sprinkled on top.

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