Cinnamon Toast Crunch Blondies

Name: Cinnamon Toast Crunch Blondies
Prep time: 15 min
Cook time: 40 min
Total time: 295 min
Ingredients: 120 g Butter, melted ((½ cup)); 130 g White sugar ((⅔ cup) caster/superfine sugar works best); 130 g Soft light brown sugar ((⅔ cup)); 3 Medium Eggs; 1 tsp Vanilla extract; 200 g All-purpose flour ((1+⅔ cups)); 2 Teaspoons Ground cinnamon; 100 g Cinnamon Toast Crunch cereal ((2 cups) Curiously Cinnamon if you're in the UK ); 100 g White chocolate chips ((½ cup))

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These Cinnamon Toast Crunch blondies are dense, fudgy and packed full of cinnamon flavour. They're easy to make with simple ingredients and you don't need any fancy equipment!

stack of 2 cinnamon toast crunch blondies

It's been a while since I posted a blondie recipe and I thought it was about time to change that! Today I'm sharing my Cinnamon Toast Crunch blondies recipe and honestly, I think it's one of my best yet.

These blondies are super dense and fudgy, similar to a brownie but without the chocolate. They're packed with crunchy cinnamon cereal and white chocolate chips, making for a decadent dessert that's sure to be a crowd-pleaser.

If you're new to blondie baking, don't be afraid! These are not nearly as difficult as many people seem to think. All you need is some staple baking ingredients, a box of Cinnamon Toast Crunch and about 1 hour of your time.

I've included all of the information you need to get this recipe right on the first go in my post below, including step-by-step instructions, a recipe video and my top tips. I hope you find it helpful. If you'd prefer to skip ahead to the short, condensed version, you'll find this in the recipe card at the end of the post. Enjoy!

Ingredients

Here's everything you'll need for this recipe...

Butter: The foundation of any good blondie! Melted butter will give that classic rich and fudgy texture that we're after. Make sure to let it cool for a few minutes after melting it, otherwise you risk cooking the flour. If you're dairy-free, any vegan block butter will work fine too.
White sugar: I prefer to use caster sugar/superfine sugar for the best texture but if you can't get a hold of it, regular white sugar will work too.
Soft light brown sugar: This helps to give the blondies their caramel-like flavour and chewy texture. Dark brown sugar works too if that's all you've got, it'll just give a more molasses-like flavour.
Eggs: Eggs act as a binder in this recipe and help to create that classic paper-thin crust.
Vanilla extract: Just a teaspoon. This pairs perfectly with the cinnamon.
All-purpose flour: Blondies are supposed to be dense and heavy, not cakey, so make sure to use all-purpose flour for this recipe, not self-raising.
Ground cinnamon: To help the flavour of the Cinnamon Toast Crunch really shine through! I added 2 teaspoons but feel free to adjust to your preference.
Cinnamon Toast Crunch: Or Curiously Cinnamon if you're in the UK like me. Any off-brand version of this cereal will work well too.
White chocolate chips: These are not totally necessary but I really like the extra texture and sweetness that they bring.

Equipment Notes

8x8-inch baking tin: This size of tin will give you just the right thickness for that fudgy texture. If you don't have one, a 9x9 tin will work but you'll need to reduce baking time by 5 minutes or so. Avoid anything larger or your blondies will be too thin.
Baking paper: This stops the blondies from sticking to the tin and makes them easy to lift out.
Mixing bowl: A large one to mix all of the ingredients in.
Wooden spoon: Or a sturdy whisk, for mixing the batter.
Kitchen scales: I've included cup measurements in the recipe card but for best results, I recommend using a scale to weigh your ingredients. Baking is a science and really relies on accuracy.

stack of 5 cinnamon toast crunch blondies

How to make Cinnamon Toast Crunch Blondies

Step 1: Preheat your oven to 160°C/320°F (or 140°C/290°F if you're using a fan or convection oven). Line an 8x8-inch tin with baking paper.

Step 2: To a large bowl, add 130g of white sugar, 130g soft light brown sugar and 120g of melted butter. Mix well to make a wet sand-like mixture.

Step 3: Add 3 medium eggs and 1 teaspoon of vanilla extract and mix well until smooth.

Step 4: Pour 200g of all-purpose flour and 2 teaspoons of cinnamon into the bowl. Mix everything together to make a silky-smooth blondie batter.

Step 5: Next, add 100g of Cinnamon Toast Crunch and 100g of white chocolate chips and gently fold them in. Transfer the batter to your lined tin and spread it evenly into place.

Step 6: Bake your blondies for 35-40 minutes, until golden brown all over. Let them cool to room temperature then transfer them to the fridge for 3-4 hours to set. This will make it easier to cut them neatly.

Step 7: Once set, remove the blondie from the tin, cut it into squares and enjoy! This recipe will yield 16 squares or 32 smaller triangles.

Top Tips

The traditional toothpick test won't work with blondies because they're supposed to be fudgy inside. When they're ready, the toothpick should have a few wet crumbs on it but not raw batter.
The blondies may seem soft or underbaked at first but they will firm up nicely in the fridge. Trust the process!
White chocolate chips can be subbed for milk or dark chocolate chips if you want less sweetness.
Add the cereal to the batter whole, don't crush it. Using cereal crumbs will result in dry blondies.

FAQs

How long will Cinnamon Toast Crunch blondies last?

You can keep them in an airtight container in the fridge for up to 3 days. Usually, blondies would last a bit longer but after a few days, the cereal becomes soft and chewy.

Can I freeze them?

Yes, you can freeze these blondies for up to 3 months, either in an airtight container or freezer bag. To defrost, leave them in the fridge overnight or let them sit out at room temperature for an hour or two. Do not refreeze.

Can I skip the refrigeration?

Technically yes but I don't recommend it unless you want to eat them while they're still gooey. Letting them set in the fridge will transform the gooey centre into a chewy, fudgy one. If you skip this step, they won't cut as cleanly and may fall apart.

overhead image of cinnamon toast crunch blondies

More blondie recipes:

I hope you like my Cinnamon Toast Crunch blondies! Let me know if you make them at home by leaving a rating and/or comment below. Enjoy!