Cinnamon Toast Crunch Blondies

Delicious fudgy blondies with Cinnamon Toast Crunch cereal and white chocolate chips.

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 40

Chill time: 4

Total Time: 4 55

Servings: squares

Calories: 231kcal

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 teaspoon 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)

Preheat your oven to 160°C/320℉ and line an 8x8-inch tin with baking paper. For fan and convection ovens, it's 140℃/290℉.
In a large bowl, mix together the melted butter, caster sugar and light brown sugar to make a wet sand-like mixture. Then stir in the eggs and vanilla extract.
Add the flour and cinnamon and mix well to make a smooth blondie batter.
Fold in the Cinnamon Toast Crunch and the white chocolate chips then transfer the batter to your lined tin and spread it out evenly.
Bake for around 35-40 minutes, until they're golden brown all over and pulling away from the tin slightly.
Leave the blondies in the tin to cool completely then put them in the fridge for 3-4 hours to set. This will make the gooey centre turn firm and fudgy.
Once set, cut into squares and enjoy!