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.
First, combine your dry ingredients in a bowl and set aside.
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.
Beat the butter and sugars together on medium-high speed until pale and creamy, about three minutes. Scrape the bowl down as necessary.
Add the eggs one at a time, mixing after each one.
Then mix in the vanilla extract.
Add the dry ingredients all at once and mix until combined.
Spread the batter into a square baking pan lined with parchment paper. Combine the remaining sugar and cinnamon, and sprinkle over the batter.
Bake until golden, about 30 minutes. For clean slices and easy serving, let blondies cool completely before serving.
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.