19 Blondies Recipe Ideas With Autumn Flavor

You’ll fall head-over-heels for these autumn blondie variations that’ll make your kitchen smell like a cozy farmhouse. Start with pumpkin spice blondies swirled with tangy cream cheese, then try maple pecan with brown butter’s nutty depth. Apple cinnamon bars with caramel drizzle bring orchard memories to life, while cranberry orange adds sophisticated brightness. Don’t skip the unexpected brown butter sage combination—it’s surprisingly magical with sea salt. These recipes capture fall’s essence in every chewy, golden bite.

Pumpkin Spice Blondies With Cream Cheese Swirl

Pumpkin spice blondies with cream cheese swirl combine the warm, comforting flavors of fall with the rich, fudgy texture that makes blondies irresistible. The base features pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger, creating a moist and flavorful foundation that captures the essence of autumn in every bite.

The cream cheese swirl adds a tangy contrast that perfectly complements the sweet pumpkin base, creating beautiful marbled patterns throughout the bars. This recipe transforms the classic blondie into a seasonal treat that’s perfect for holiday gatherings, potluck dinners, or whenever you’re craving something that tastes like fall in dessert form.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. Whisk together flour, baking powder, salt, and all spices in a bowl. In another bowl, combine melted butter, brown sugar, pumpkin puree, egg, and vanilla until smooth, then fold in the dry ingredients until just combined.

For the cream cheese swirl, beat softened cream cheese with granulated sugar and egg yolk until smooth. Spread the pumpkin batter in the prepared pan, dollop the cream cheese mixture on top, and use a knife to create swirl patterns. Bake for 25-30 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

Make sure your cream cheese is properly softened at room temperature to avoid lumps in the swirl mixture. Don’t overmix the pumpkin batter once you add the flour to prevent tough blondies. The bars will continue to set as they cool, so avoid overbaking.

Store covered in the refrigerator due to the cream cheese component, and bring to room temperature before serving for the best texture and flavor.

Maple Pecan Blondies With Brown Butter

Maple pecan blondies with brown butter elevate the classic treat with sophisticated flavors that celebrate the natural sweetness of maple syrup and the rich nuttiness of toasted pecans. The brown butter adds a deep, complex flavor with hints of hazelnut and caramel that transforms ordinary blondies into something extraordinary. This combination creates a dessert that’s both comforting and elegant, perfect for those who appreciate nuanced flavors.

The process of browning butter may seem intimidating, but it’s surprisingly simple and makes all the difference in developing the signature nutty aroma and taste that defines these blondies. Combined with pure maple syrup and crunchy pecans, these bars offer a perfect balance of chewy texture and autumn-inspired flavors that pair beautifully with coffee or as a standalone dessert. Pumpkin Spice Soup is another delightful recipe that captures the essence of fall.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/3 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
• 2 tablespoons maple syrup for drizzling

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a small saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Let cool slightly, then whisk in brown sugar and maple syrup until smooth. Beat in the egg and vanilla extract.

In a separate bowl, combine flour, baking powder, and salt, then fold into the wet ingredients until just combined. Stir in chopped pecans and spread the batter evenly in the prepared pan. Bake for 22-25 minutes until the edges are set and the center is just firm. Drizzle with additional maple syrup while warm.

Watch the butter carefully while browning as it can go from perfectly nutty to burnt quickly. The butter should smell fragrant and turn a golden amber color with brown bits at the bottom. Allow the brown butter to cool for a few minutes before adding other ingredients to prevent the egg from cooking.

Use pure maple syrup rather than pancake syrup for the best flavor, and toast the pecans beforehand for extra depth. These blondies are best enjoyed slightly warm when the maple flavors are most pronounced.

Apple Cinnamon Blondies With Caramel Drizzle

Apple cinnamon blondies with caramel drizzle capture the essence of fall in every bite, combining tender chunks of fresh apples with warming spices in a chewy, butterscotch-flavored base. The natural sweetness and moisture from the apples creates an incredibly soft texture, while cinnamon and a touch of nutmeg provide that classic autumnal warmth that makes these bars irresistible.

The rich caramel drizzle adds an indulgent finishing touch that transforms these blondies into a dessert worthy of special occasions. These blondies strike the perfect balance between cake-like tenderness and the characteristic chewiness that defines a great blondie. The apples soften during baking while retaining just enough bite to provide textural interest, and the brown sugar base complements the fruit’s natural sweetness beautifully.

The homemade caramel drizzle elevates the entire dessert, creating layers of flavor that remind you of caramel apples and cozy autumn afternoons. Incorporating seasonal elements into your kitchen decor can enhance the fall ambiance that complements these delightful treats.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and diced
• 1/2 cup granulated sugar
• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter
• Pinch of salt

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, combine melted butter and brown sugar until smooth, then beat in the egg and vanilla extract.

Fold the dry ingredients into the wet ingredients until just combined, then gently stir in the diced apples. Spread the batter evenly in the prepared pan and bake for 28-32 minutes until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.

For the caramel drizzle, heat granulated sugar in a heavy-bottomed saucepan over medium heat until it melts and turns amber, then carefully whisk in cream and butter until smooth. Let the blondies cool completely before drizzling with caramel.

Choose firm, tart apples like Granny Smith or Honeycrisp that won’t become mushy during baking, and dice them into small, uniform pieces for even distribution. Pat the diced apples dry with paper towels to prevent excess moisture from making the blondies soggy.

When making the caramel, have all ingredients measured and ready as the process moves quickly once the sugar begins to caramelize. If the caramel becomes too thick, warm it gently before drizzling, and store any leftover caramel covered in the refrigerator for up to one week.

Cranberry Orange Blondies With White Chocolate Chips

Cranberry orange blondies with white chocolate chips bring together the bright, tart flavor of dried cranberries with the citrusy sweetness of fresh orange zest in a rich, buttery base. The combination creates a sophisticated flavor profile that’s both festive and elegant, making these blondies perfect for holiday gatherings or any time you crave something fruity yet indulgent.

The white chocolate chips add creamy sweetness that balances the cranberries’ tartness, while the orange zest provides an aromatic brightness that elevates every bite. The texture of these blondies is wonderfully chewy with bursts of flavor from the cranberries and pockets of melted white chocolate throughout.

The orange zest infuses the entire bar with citrus essence, creating a dessert that feels light and fresh despite its rich butterscotch foundation. Each square delivers a perfect balance of sweet, tart, and creamy elements that make these blondies as suitable for afternoon tea as they’re for dessert after dinner.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons fresh orange zest
• 1 tablespoon fresh orange juice
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips
• 1 tablespoon all-purpose flour (for coating)

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine melted butter and brown sugar until smooth, then beat in the egg, vanilla extract, orange zest, and orange juice.

Gradually fold the dry ingredients into the wet ingredients until just combined. Toss the cranberries and white chocolate chips with the tablespoon of flour to coat, then gently fold them into the batter. Spread the mixture evenly in the prepared pan and bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.

Use fresh orange zest rather than dried for the most vibrant citrus flavor, and be careful to zest only the orange part of the peel to avoid bitter white pith. If your cranberries seem particularly dry, soak them in warm orange juice for 10 minutes before patting dry and coating with flour.

The flour coating on the cranberries and white chocolate chips prevents them from sinking to the bottom during baking, ensuring even distribution throughout the blondies. Let the bars cool completely before cutting to achieve clean slices that showcase the colorful mix-ins.

Brown Butter Sage Blondies With Sea Salt

Brown butter sage blondies with sea salt represent a sophisticated twist on the classic dessert, transforming simple ingredients into something unexpectedly elegant and complex. The nutty, aromatic essence of brown butter forms the foundation of these bars, while fresh sage leaves add an earthy, herbaceous note that elevates the sweetness to gourmet levels. This unique combination creates a dessert that bridges the gap between sweet and savory, making it perfect for those who appreciate unconventional flavor pairings and want to impress guests with something truly distinctive.

The texture of these blondies is dense and fudgy, with the brown butter contributing a deeper, more complex flavor than regular melted butter. The sage infuses throughout the batter during baking, creating subtle herbal undertones that complement rather than overpower the butterscotch base. A sprinkle of flaky sea salt on top before baking enhances all the flavors while adding a delightful textural contrast, creating moments of briny brightness that make each bite more interesting than the last.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon black pepper
• 1/2 cup chopped walnuts (optional)
• Flaky sea salt for sprinkling

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a small saucepan, melt the butter over medium heat, then continue cooking while swirling the pan until the butter turns golden brown and smells nutty, about 3-4 minutes. Add the sage leaves and cook for another 30 seconds until crispy, then remove from heat and let cool slightly.

In a medium bowl, whisk together flour, baking powder, and salt. Remove the sage leaves from the brown butter and chop them finely. In a large bowl, combine the brown butter, chopped sage, and brown sugar until smooth, then beat in the egg, vanilla extract, and black pepper. Gradually fold the dry ingredients into the wet ingredients until just combined, then fold in walnuts if using.

Spread the mixture evenly in the prepared pan, sprinkle with flaky sea salt, and bake for 25-30 minutes until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.

Watch the butter carefully while browning as it can go from perfectly nutty to burnt very quickly. The sage leaves should become crispy in the brown butter but not blackened. If you prefer a more subtle sage flavor, reduce the number of leaves to 6-8, and always chop them finely to guarantee even distribution throughout the batter. Let the brown butter cool for a few minutes before adding it to the sugar to prevent the egg from cooking when added.

Chai Spiced Blondies With Vanilla Glaze

Chai spiced blondies with vanilla glaze bring the warm, aromatic flavors of traditional Indian tea directly into dessert form, creating bars that are both comforting and exotic. These blondies incorporate a carefully balanced blend of chai spices including cardamom, cinnamon, ginger, cloves, and black pepper, which infuse the butterscotch base with layers of warming flavor that build with each bite. The result is a dessert that captures the essence of a perfectly spiced chai latte in bar form, offering familiar comfort with an exciting twist that makes ordinary blondies feel special and globally inspired.

The texture remains gloriously chewy and dense like classic blondies, but the spice blend adds complexity that makes these bars particularly satisfying during cooler months or when you crave something with depth beyond simple sweetness. The vanilla glaze provides a smooth, creamy contrast to the spiced base while adding visual appeal with its glossy finish. This combination creates a dessert that feels both rustic and refined, perfect for afternoon tea, holiday gatherings, or any time you want to transform your kitchen into an aromatic spice market.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 1 cup powdered sugar
• 3-4 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. In a medium bowl, whisk together flour, cinnamon, cardamom, ginger, cloves, black pepper, baking powder, and salt until well combined. In a large bowl, mix the melted butter and brown sugar until smooth, then beat in the egg, vanilla extract, and milk until fully incorporated.

Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Spread the batter evenly in the prepared pan and bake for 25-30 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan before glazing.

For the glaze, whisk together powdered sugar, heavy cream, and vanilla extract until smooth, adding more cream if needed to reach a pourable consistency, then drizzle over the cooled blondies. Let the blondies cool completely before adding the glaze, as the residual heat will cause it to become too thin and slide off.

The spice blend can be adjusted to personal preference, but avoid increasing the black pepper as it can quickly become overwhelming. Store these blondies covered at room temperature for up to four days, and consider grinding whole spices fresh for more intense flavor if you have a spice grinder available.

Sweet Potato Blondies With Marshmallow Topping

Sweet potato blondies with marshmallow topping transform the humble blondie into a dessert that captures all the cozy flavors of fall in one irresistible bar. The addition of roasted sweet potato puree creates an incredibly moist, tender texture while infusing the bars with natural sweetness and a gorgeous golden-orange hue that makes them as beautiful as they’re delicious.

Warm spices like cinnamon, nutmeg, and a hint of ginger complement the sweet potato’s earthy sweetness, while the butterscotch base provides that classic blondie richness that makes these bars feel both familiar and exciting.

The crowning glory of these blondies is the golden marshmallow topping that gets torched or broiled to perfection, creating a layer that’s crispy on the outside and gooey on the inside, reminiscent of sweet potato casserole but in handheld dessert form. This combination creates a dessert that bridges the gap between casual weeknight treat and holiday showstopper, offering layers of flavor and texture that make each bite a delightful experience.

The result is a dessert that tastes like autumn itself, perfect for cozy gatherings, potluck dinners, or whenever you want to bring the warmth of the season to your dessert table. Additionally, decorating your space with cozy fall decor can enhance the ambiance while enjoying these delicious treats.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1/2 cup sweet potato puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 3 cups mini marshmallows

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, and salt until well combined.

In a large bowl, mix the melted butter, brown sugar, and sweet potato puree until smooth and well incorporated, then beat in the egg, vanilla extract, and milk until the mixture is completely uniform. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix the batter.

Spread the batter evenly in the prepared pan and bake for 20-22 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and immediately sprinkle the mini marshmallows evenly over the hot surface, then return to oven for 3-5 minutes until marshmallows are puffed and lightly golden, or use a kitchen torch to achieve the desired level of browning.

For the best results, use homemade roasted sweet potato puree rather than canned, as it provides better flavor and texture control – simply roast a medium sweet potato at 400°F until tender, then scoop out the flesh and mash until smooth.

Make sure the sweet potato puree is completely cooled before adding it to the batter to prevent the butter from melting and creating a greasy texture. When adding the marshmallows, work quickly while the blondies are still hot from the oven, as this helps them adhere better and creates that perfect gooey layer.

Allow the finished blondies to cool for at least 30 minutes before cutting to let the marshmallow layer set properly, and use a sharp knife wiped clean between cuts for the neatest presentation.

Caramel Apple Blondies With Oat Streusel

Caramel apple blondies with oat streusel bring together the beloved flavors of caramel apples and apple crisp in one spectacular dessert that perfectly captures the essence of autumn. These blondies feature a rich, buttery base studded with tender chunks of fresh apples and ribbons of gooey caramel that create pockets of sweet, sticky goodness throughout each bar. The combination of tart Granny Smith apples and sweet caramel creates a beautiful balance of flavors, while warm spices like cinnamon and vanilla enhance the natural apple flavors and give these blondies their cozy, seasonal appeal.

The crowning touch is the golden oat streusel topping that adds both texture and visual appeal, creating a delightful contrast between the crispy, crunchy top and the soft, chewy blondie base beneath. This streusel layer, made with rolled oats, brown sugar, and butter, bakes up beautifully golden and provides that satisfying crunch reminiscent of apple crisp topping. The result is a dessert that combines the best elements of multiple classic fall treats into one irresistible bar that’s perfect for harvest gatherings, bake sales, or any time you want to enjoy the comforting flavors of caramel and apples in a convenient, portable form. Additionally, decorating your guest house with cozy fall decor can create a warm and inviting atmosphere that complements the comforting flavors of this dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and diced
• 1/3 cup caramel sauce
• 1/2 cup rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 3 tablespoons cold unsalted butter, cubed
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon cinnamon, baking powder, and salt, then set aside. In a large bowl, combine melted butter and 3/4 cup brown sugar until well mixed, then beat in the egg and vanilla extract until smooth.

Gradually fold the dry ingredients into the wet ingredients until just combined, then gently fold in the diced apples. Spread half the batter in the prepared pan, drizzle with half the caramel sauce, add remaining batter, and drizzle with remaining caramel sauce, using a knife to gently swirl.

For the streusel, combine oats, 1/3 cup flour, 1/3 cup brown sugar, 1/4 teaspoon cinnamon, and pinch of salt in a bowl, then cut in cold butter until mixture resembles coarse crumbs and sprinkle evenly over the batter. Bake for 28-32 minutes until the streusel is golden brown and a toothpick inserted in the center comes out with a few moist crumbs, then cool completely in the pan before lifting out and cutting into squares.

For the best results, make sure your apples are diced uniformly and pat them dry with paper towels after peeling and cutting to prevent excess moisture from making the blondies soggy. When swirling the caramel, use a light hand to create ribbons rather than fully incorporating it into the batter, as this will create beautiful caramel pockets throughout the finished bars.

Allow the blondies to cool completely before cutting, as this will help them hold their shape and prevent the caramel from being too runny, and store them covered at room temperature for up to three days or refrigerate for longer storage.

Gingerbread Blondies With Molasses Glaze

Gingerbread blondies with molasses glaze transform the beloved holiday cookie into a rich, chewy bar dessert that captures all the warm, spiced flavors of traditional gingerbread in an irresistibly soft and fudgy form.

These blondies are infused with a perfect blend of aromatic spices including ginger, cinnamon, nutmeg, and cloves, while molasses adds deep, complex sweetness and that distinctive gingerbread flavor that makes these bars taste like the holidays in every bite. The brown butter base creates a nutty richness that complements the spices beautifully, while brown sugar adds caramel notes that enhance the overall warmth and depth of flavor.

The crowning glory of these gingerbread blondies is the glossy molasses glaze that adds an extra layer of sweetness and creates a beautiful, bakery-worthy finish. This simple glaze, made with powdered sugar, molasses, and a touch of vanilla, sets up perfectly on top of the cooled blondies and provides a delightful contrast to the dense, spiced base.

The result is a sophisticated take on gingerbread that’s perfect for holiday entertaining, cookie exchanges, or any time you want to enjoy the cozy flavors of gingerbread in a new and exciting format that’s easier to make than traditional rolled cookies.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/3 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 1/2 cups powdered sugar
• 3 tablespoons molasses
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Preheat oven to 350°F and line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt, then set aside.

In a small saucepan, melt butter over medium heat, swirling occasionally until it turns golden brown and smells nutty, about 5 minutes, then remove from heat and let cool slightly. In a large bowl, whisk together the brown butter, brown sugar, and molasses until smooth, then beat in the egg, vanilla, and milk until well combined.

Gradually fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly in the prepared pan. Bake for 25-28 minutes until the center is set and a toothpick inserted comes out with a few moist crumbs, then cool completely in the pan.

For the glaze, whisk together powdered sugar, molasses, 2 tablespoons milk, and vanilla until smooth, adding more milk if needed for desired consistency, then drizzle over cooled blondies and let set for 15 minutes before cutting.

For the best flavor development, allow the brown butter to cool for at least 5 minutes before mixing with the other ingredients to prevent the eggs from cooking. The molasses glaze should be thick enough to coat the back of a spoon but thin enough to drizzle smoothly – adjust the milk accordingly.

These blondies actually improve in flavor after sitting overnight, as the spices have time to meld and develop, making them an excellent make-ahead dessert for holiday gatherings.

Butterscotch Blondies With Toasted Walnuts

Butterscotch blondies with toasted walnuts deliver the perfect combination of rich, buttery sweetness and satisfying crunch in every indulgent bite. These golden bars showcase the deep caramel flavors of brown butter and brown sugar, enhanced by the addition of butterscotch chips that melt slightly during baking to create pockets of intense butterscotch flavor throughout the dense, chewy texture. The toasted walnuts add a sophisticated nutty element that balances the sweetness while providing a delightful textural contrast that makes each bite interesting and complex.

The beauty of these butterscotch blondies lies in their simplicity and the way each ingredient works harmoniously to create a dessert that’s both comforting and elegant. The brown butter foundation provides a nutty depth that elevates the butterscotch flavors, while the combination of brown and white sugars creates the perfect chewy texture with slightly crispy edges.

These blondies are incredibly versatile and make an excellent choice for potluck gatherings, bake sales, or as a special treat to enjoy with coffee or tea when you want something sweet that’s more sophisticated than a basic cookie but easier to make than a layered cake.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup butterscotch chips
• 1 cup walnuts, roughly chopped and toasted

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together flour, baking powder, and salt, then set aside. In a small saucepan, melt butter over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma, about 5-7 minutes, then remove from heat and let cool for 5 minutes.

In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until smooth and well combined, then beat in eggs one at a time followed by vanilla extract. Gradually fold the dry ingredients into the wet ingredients until just combined, then gently stir in butterscotch chips and toasted walnuts. Spread the batter evenly in the prepared pan and bake for 25-30 minutes until the center is set and the edges are lightly golden brown, then cool completely in the pan before lifting out using parchment overhang and cutting into squares.

To achieve the best flavor and texture, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden before adding them to the batter, as this intensifies their nutty flavor and guarantees they maintain their crunch.

Be careful not to overbake these blondies, as they’ll continue to cook slightly from residual heat after removing from the oven, and the center should still look slightly underdone when you take them out to guarantee they remain fudgy and chewy rather than dry and cake-like.

Cinnamon Roll Blondies With Cream Cheese Frosting

Cinnamon roll blondies with cream cheese frosting capture all the beloved flavors of freshly baked cinnamon rolls in an easier-to-make bar form that’s perfect for feeding a crowd. These soft, chewy blondies feature a tender vanilla base swirled with a rich cinnamon-sugar mixture that creates beautiful marbled patterns throughout each square. The warm spices of cinnamon and a hint of nutmeg infuse every bite with that classic bakery flavor, while the dense, fudgy texture provides the perfect foundation for the signature cream cheese frosting that makes these bars truly irresistible.

The cream cheese frosting adds the final touch that transforms these blondies from delicious to absolutely decadent, providing a tangy sweetness that perfectly complements the warm cinnamon flavors. Unlike traditional cinnamon rolls that require yeast, rising time, and rolling techniques, these blondies come together quickly with simple mixing methods while delivering all the comforting flavors you crave.

They’re ideal for brunch gatherings, holiday celebrations, or whenever you want to enjoy the taste of cinnamon rolls without the time commitment, and they store beautifully for several days when covered, making them an excellent make-ahead dessert option.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 3 tablespoons ground cinnamon
• 1/4 cup brown sugar (for swirl)
• 2 tablespoons melted butter (for swirl)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt, then set aside. In a large bowl, combine melted butter, brown sugar, and granulated sugar until smooth, then beat in eggs, vanilla, and sour cream until well combined. Gradually fold in the dry ingredients until just mixed.

In a small bowl, combine cinnamon, brown sugar, and melted butter for the swirl mixture. Spread half the blondie batter in the prepared pan, drizzle with half the cinnamon mixture, add remaining batter, then top with remaining cinnamon mixture and swirl with a knife to create marbled patterns. Bake for 28-32 minutes until center is set and edges are lightly golden, then cool completely.

For frosting, beat cream cheese and butter until fluffy, gradually add powdered sugar, vanilla, and enough milk to reach spreading consistency, then spread over cooled blondies.

When making the cinnamon swirl, verify the butter mixture isn’t too hot as it can melt the blondie batter and create uneven layers. The sour cream in the base adds extra moisture and tang that enhances the cinnamon roll flavor, so don’t substitute it with other ingredients.

Allow the blondies to cool completely before adding frosting to prevent melting, and for the cleanest cuts, refrigerate the frosted bars for 30 minutes before slicing with a sharp knife wiped clean between cuts.

Harvest Spice Blondies With Candied Pecans

Harvest spice blondies with candied pecans embody the essence of autumn in every golden, chewy bite, combining a medley of warming spices with the rich, buttery crunch of homemade candied pecans. These bars feature a perfectly spiced base infused with cinnamon, nutmeg, ginger, and a touch of cardamom that creates a complex flavor profile reminiscent of pumpkin pie and apple cider donuts.

The addition of brown butter adds depth and nuttiness to the blondies, while the candied pecans provide textural contrast and an irresistible sweet crunch that elevates these bars from simple to spectacular.

The candied pecans are made by coating fresh pecan halves in a mixture of brown sugar, butter, and spices before toasting them to caramelized perfection, creating little jewels of sweetness that dot the surface of each blondie square.

These bars capture the cozy comfort of fall baking while remaining simple enough for everyday enjoyment, making them perfect for harvest parties, Thanksgiving dessert tables, or cozy afternoons with a cup of coffee. To enhance the seasonal atmosphere, consider pairing your blondies with cozy fall decor that transforms your patio into a warm gathering space.

The combination of warm spices and candied nuts creates a sophisticated flavor that appeals to both children and adults, while the tender, fudgy texture guarantees each bite melts perfectly in your mouth.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 cup unsalted butter
• 1 1/4 cups brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup heavy cream
• 1 1/2 cups pecan halves
• 1/3 cup brown sugar (for candied pecans)
• 2 tablespoons unsalted butter (for candied pecans)
• 1/2 teaspoon cinnamon (for candied pecans)
• 1/4 teaspoon salt (for candied pecans)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper.

Begin by making the candied pecans: toss pecan halves with brown sugar, melted butter, cinnamon, and salt, then spread on a baking sheet and bake for 8-10 minutes until fragrant and caramelized, then set aside to cool.

For the blondies, brown the butter in a small saucepan over medium heat until it turns golden and develops a nutty aroma, then let cool slightly.

In a medium bowl, whisk together flour, baking powder, salt, and all spices.

In a large bowl, combine the browned butter with brown sugar, then beat in eggs, vanilla, and heavy cream until smooth.

Gradually fold in the dry ingredients until just combined, then fold in half of the candied pecans.

Spread the batter evenly in the prepared pan, sprinkle the remaining candied pecans on top, and bake for 25-30 minutes until the edges are set and the center springs back lightly when touched.

Allow the blondies to cool completely before cutting to guarantee clean slices and prevent the candied pecans from breaking apart.

The brown butter can be made ahead and refrigerated, but bring it back to room temperature before using to guarantee proper mixing.

If the candied pecans become too hard while cooling, briefly warm them in the oven for 2-3 minutes to soften slightly before adding to the batter.

Store these blondies covered at room temperature for up to five days, and consider warming individual pieces for 10-15 seconds in the microwave to enhance the spice flavors and soften the texture.

Maple Walnut Blondies With Bourbon Glaze

Maple walnut blondies with bourbon glaze capture the sophisticated essence of autumn with their rich, caramelized maple flavor and the distinctive warmth of premium bourbon. These decadent bars feature real maple syrup and maple extract that infuse every bite with authentic sweetness, while toasted walnuts provide earthy depth and satisfying crunch throughout the tender, golden interior. The combination of brown butter and maple syrup creates a complex base that develops beautiful caramel notes during baking, resulting in blondies that are both refined and comforting.

The crowning glory of these blondies is the luxurious bourbon glaze that adds an elegant adult twist to the classic treat. Made with powdered sugar, butter, maple syrup, and a generous splash of quality bourbon, this glossy drizzle enhances the maple flavors while introducing subtle vanilla and oak notes that complement the nuttiness of the walnuts. The glaze sets to a perfect consistency that adds visual appeal and an extra layer of indulgent sweetness, making these blondies ideal for special occasions, dinner parties, or any time you want to elevate your dessert game with something truly memorable. Additionally, these blondies are perfect for serving alongside Air Fryer Beef Sliders, providing a delicious contrast of flavors for a complete meal experience.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/4 cup heavy cream
• 1 1/2 cups chopped walnuts, toasted
• 1 1/2 cups powdered sugar (for glaze)
• 3 tablespoons unsalted butter, softened (for glaze)
• 3 tablespoons pure maple syrup (for glaze)
• 2-3 tablespoons bourbon (for glaze)
• 1/4 teaspoon salt (for glaze)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. Brown the butter in a small saucepan over medium heat until golden and nutty, then cool slightly. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine the browned butter with brown sugar and maple syrup, then beat in eggs, vanilla extract, maple extract, and heavy cream until smooth.

Gradually fold in the dry ingredients until just combined, then stir in the toasted walnuts. Pour batter into the prepared pan and bake for 25-30 minutes until edges are set and center springs back lightly when touched. Cool completely before glazing.

For the glaze, whisk together powdered sugar, softened butter, maple syrup, bourbon, and salt until smooth, then drizzle over cooled blondies and let set for 15 minutes before cutting.

Toast the walnuts in a dry skillet for 3-4 minutes before adding them to enhance their flavor and prevent them from becoming soggy during baking. The bourbon glaze can be adjusted to taste by adding more bourbon for stronger flavor or more powdered sugar for sweetness, and it should be thick enough to coat the back of a spoon but still drizzle smoothly.

Allow the blondies to cool completely before applying the glaze to prevent it from melting and running off, and store covered at room temperature for up to five days, though the glaze may soften slightly over time.

Spiced Pear Blondies With Almond Crumble

Spiced pear blondies with almond crumble bring together the delicate sweetness of ripe pears with a harmonious blend of warm spices that evoke cozy autumn afternoons. These tender, moist bars feature fresh pear chunks that caramelize beautifully during baking, creating pockets of jammy fruit throughout the golden blonde base. The addition of cinnamon, nutmeg, and cardamom provides aromatic depth that perfectly complements the subtle vanilla undertones, while brown butter adds a nutty richness that enhances the overall complexity of flavors.

The crowning feature of these blondies is the irresistible almond crumble topping that adds both textural contrast and sophisticated flavor. Made with sliced almonds, brown sugar, flour, and butter, this golden topping creates a delightfully crunchy layer that contrasts beautifully with the soft, fruit-studded interior. The almonds toast to perfection during baking, developing a deeper nuttiness that pairs exceptionally well with the sweet, spiced pears, making each bite a perfect balance of tender cake, juicy fruit, and crispy topping.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup sour cream
• 2 medium ripe pears, peeled and diced
• 1/2 cup sliced almonds
• 1/3 cup all-purpose flour (for crumble)
• 1/3 cup brown sugar, packed (for crumble)
• 3 tablespoons cold unsalted butter, cubed (for crumble)
• 1/4 teaspoon salt (for crumble)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. Brown the butter in a small saucepan over medium heat until golden and fragrant, then cool slightly. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cardamom.

In a large bowl, combine the browned butter with both sugars, then beat in eggs, vanilla, and sour cream until smooth. Gradually fold in the dry ingredients until just combined, then gently stir in the diced pears. Pour batter into the prepared pan and spread evenly.

For the crumble topping, combine sliced almonds, flour, brown sugar, and salt in a bowl, then cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the batter and bake for 30-35 minutes until edges are golden and center is set.

For best results, choose pears that are ripe but still firm to prevent them from becoming mushy during baking. Anjou or Bartlett varieties work particularly well for their sweet flavor and ability to hold their shape.

Make sure to dice the pears into uniform pieces about 1/2 inch in size for even distribution and consistent texture. The blondies are done when the edges pull slightly away from the pan and the center springs back lightly when touched, but avoid overbaking as this can dry out the delicate pear pieces and make the bars tough.

Coffee Maple Blondies With Espresso Chips

Coffee maple blondies with espresso chips deliver an irresistible combination of rich coffee flavor and sweet maple warmth that creates the perfect afternoon treat for caffeine lovers.

These decadent bars feature a tender, chewy base infused with strong brewed coffee and pure maple syrup, creating layers of complementary flavors that dance on the palate. The addition of instant espresso powder intensifies the coffee notes while brown butter adds a nutty depth that enhances both the maple and coffee elements, resulting in sophisticated blondies that taste like your favorite coffeehouse beverage transformed into dessert form.

The star feature of these blondies is the generous scattering of espresso chips throughout the batter, which provide bursts of concentrated coffee flavor and delightful textural contrast against the soft, maple-scented base.

As the blondies bake, the espresso chips soften slightly while maintaining their shape, creating pockets of intense coffee richness that complement the subtle sweetness of the maple syrup. The result is a perfectly balanced treat that satisfies both coffee cravings and sweet tooth desires, with each bite offering varying intensities of coffee flavor from the gentle background notes to the bold espresso chip surprises.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons instant espresso powder
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup strong brewed coffee, cooled
• 2 tablespoons sour cream
• 1 cup espresso chips
• 1/2 cup chopped walnuts (optional)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. Brown the butter in a small saucepan over medium heat until golden and nutty, then cool slightly.

In a medium bowl, whisk together flour, baking powder, salt, and instant espresso powder. In a large bowl, combine the browned butter with brown sugar and maple syrup, whisking until smooth. Beat in eggs one at a time, then add vanilla, cooled coffee, and sour cream until well combined.

Gradually fold in the dry ingredients until just mixed, then gently stir in espresso chips and walnuts if using. Pour batter into the prepared pan, spreading evenly, and bake for 28-32 minutes until edges are set and center springs back lightly when touched.

For the best coffee flavor, use high-quality instant espresso powder and avoid over-mixing the batter once the flour is added to maintain tender texture. The browned butter should be cooled enough that it won’t scramble the eggs but still warm enough to dissolve the sugars smoothly.

If espresso chips are unavailable, chocolate chips or chopped dark chocolate make excellent substitutes, though the coffee intensity will be reduced. Allow the blondies to cool completely before cutting to prevent crumbling, and store them in an airtight container where they’ll stay fresh for up to five days, actually improving in flavor as the coffee and maple notes meld together. Additionally, using energy-efficient appliances in your kitchen can help reduce energy consumption while baking these delicious treats.

Caramelized Apple Blondies With Cheddar Crumble

Caramelized apple blondies with cheddar crumble represent the perfect marriage of sweet and savory flavors, transforming the classic apple-cheese pairing into an innovative dessert that challenges traditional boundaries.

These sophisticated bars feature tender Granny Smith apples that are slowly caramelized with butter and brown sugar until they develop deep, concentrated flavors and a silky texture that melts into the buttery blondies base. The addition of warm spices like cinnamon and nutmeg enhances the natural sweetness of the apples while creating aromatic complexity that fills the kitchen with the essence of autumn comfort.

The crowning glory of these unique blondies is the sharp cheddar crumble topping that provides a delightful contrast to the sweet caramelized apples beneath. The aged cheddar adds a tangy, salty element that cuts through the richness of the brown butter base while creating textural interest with its crispy, golden exterior.

As the blondies bake, the cheese mellows slightly and develops nutty undertones that complement rather than compete with the apple filling, resulting in a sophisticated dessert that appeals to adventurous palates and showcases how savory ingredients can elevate traditional sweets to gourmet status.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 medium Granny Smith apples, peeled and diced
• 2 tablespoons butter for caramelizing
• 3 tablespoons brown sugar for apples
• 1 cup sharp cheddar cheese, grated
• 1/3 cup cold butter, cubed
• 1/2 cup flour for crumble
• 2 tablespoons brown sugar for crumble

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper.

First, caramelize the diced apples by cooking them with 2 tablespoons butter and 3 tablespoons brown sugar in a large skillet over medium heat for 8-10 minutes until golden and tender, then set aside to cool.

Brown the 1/2 cup butter in a saucepan until nutty and golden, then cool slightly.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, combine browned butter with both sugars, whisking until smooth, then beat in eggs and vanilla. Gradually fold in dry ingredients until just combined, then gently stir in the cooled caramelized apples.

For the crumble, combine grated cheddar, cold cubed butter, flour, and brown sugar, working with fingers until mixture resembles coarse crumbs.

Pour blondies batter into prepared pan, sprinkle evenly with cheddar crumble, and bake for 32-36 minutes until edges are golden and center is set.

Use a sharp, aged cheddar for the most pronounced flavor contrast, and make certain the caramelized apples are completely cooled before folding them into the batter to prevent the eggs from cooking prematurely.

Don’t overmix the crumble topping – it should remain chunky with visible pieces of cheese and butter for the best texture.

These blondies are best served slightly warm when the cheddar crumble is at its most aromatic, and they can be stored covered at room temperature for up to three days, though the crumble may soften slightly over time.

Snickerdoodle Blondies With Cinnamon Sugar Coating

Snickerdoodle blondies with cinnamon sugar coating capture all the beloved flavors of the classic cinnamon-sugar cookie in a soft, chewy bar format that’s both nostalgic and irresistibly comforting.

These tender blondies feature a rich brown butter base infused with vanilla and cream of tartar, which gives them that distinctive snickerdoodle tang while creating the perfect canvas for warm cinnamon spice. The bars bake to a golden perfection with slightly crispy edges and a fudgy center that maintains the signature chewiness that makes snickerdoodles so addictive.

The magic happens with the generous coating of cinnamon sugar that gets sprinkled over the raw batter before baking, creating a crystalline crust that adds textural contrast and intensifies the spice flavor with every bite. As the blondies bake, the cinnamon sugar forms a delicate, sparkly shell that crackles slightly when cut, revealing the soft interior beneath.

The result is a sophisticated take on childhood comfort that delivers familiar flavors in an elegant bar format, perfect for sharing at gatherings or enjoying with a glass of cold milk for an elevated twist on a timeless treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk
• 1/3 cup granulated sugar for coating
• 2 teaspoons ground cinnamon for coating

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. Brown the butter in a small saucepan over medium heat until it turns golden and develops a nutty aroma, then cool for 5 minutes.

In a medium bowl, whisk together flour, baking powder, salt, and cream of tartar. In a large bowl, combine the cooled brown butter with brown sugar and 1/4 cup granulated sugar, whisking until smooth and well combined. Beat in eggs one at a time, then add vanilla and milk, mixing until incorporated. Gradually fold in the dry ingredients until just combined, being careful not to overmix.

Spread the batter evenly in the prepared pan. In a small bowl, combine the remaining 1/3 cup granulated sugar with cinnamon, then sprinkle generously over the entire surface of the batter. Bake for 25-30 minutes until the edges are set and the center springs back lightly when touched.

For best results, allow the brown butter to cool slightly before adding to the sugar mixture to prevent the eggs from scrambling, and don’t skip the cream of tartar as it provides the authentic snickerdoodle flavor that distinguishes these blondies from regular cinnamon bars.

The cinnamon sugar coating should be applied generously and evenly for the signature crystalline top, and resist the urge to overbake as these blondies continue cooking slightly from residual heat even after removal from the oven.

Honey Wheat Blondies With Dried Fruit

Honey wheat blondies with dried fruit offer a wholesome twist on the classic treat, combining the natural sweetness of honey with the nutty complexity of whole wheat flour to create bars that feel both indulgent and nourishing. The honey not only provides moisture and caramel-like depth but also helps bind the ingredients together, resulting in dense, chewy blondies with a tender crumb that’s distinctly different from traditional brown sugar versions. Whole wheat flour adds a subtle earthiness and heartier texture that pairs beautifully with the floral notes of honey, while dried fruits like cranberries, apricots, or figs contribute bursts of concentrated sweetness and chewy contrast throughout each bite.

These rustic blondies strike the perfect balance between comfort food and conscious eating, delivering satisfying flavors without feeling overly heavy or overly sweet. The dried fruit pieces become jewel-like pockets of intense flavor that complement the mellow honey base, while optional additions like chopped nuts or seeds can enhance both texture and nutritional value.

The result is a sophisticated bar that works equally well as an afternoon snack with tea, a lunchbox treat, or a wholesome dessert that appeals to both health-conscious eaters and those seeking traditional comfort food satisfaction.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted
• 3/4 cup honey
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup mixed dried fruit, chopped
• 1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper. In a medium bowl, whisk together both flours, baking powder, salt, and cinnamon. In a large bowl, combine melted butter, honey, and brown sugar, whisking until smooth. Beat in eggs one at a time, then add vanilla and milk, mixing until well incorporated. Gradually fold in the dry ingredients until just combined, then gently stir in the dried fruit and nuts if using.

Spread the batter evenly in the prepared pan and bake for 28-32 minutes until the edges are golden and the center is set but still slightly soft. When working with honey-based batters, lightly oil your measuring cup before measuring the honey to guarantee it releases easily. The batter will be slightly thicker than traditional blondies due to the whole wheat flour, so don’t worry if it seems dense when spreading.

Allow the blondies to cool completely before cutting, as the honey needs time to set properly, and consider chilling them for 30 minutes to make clean cuts easier. Store covered at room temperature for up to a week, and note that these blondies actually improve in flavor after a day as the honey and spices meld together.

Spiced Rum Blondies With Toasted Coconut

Spiced rum blondies with toasted coconut transport your taste buds to a tropical paradise while maintaining the beloved chewy texture that makes blondies irresistible. The warm spices – typically a blend of cinnamon, nutmeg, and allspice – create an aromatic foundation that perfectly complements the rich, molasses-like notes of dark rum, while toasted coconut flakes add textural interest and a subtle nuttiness that deepens with each bite.

The alcohol in the rum mostly bakes off during cooking, leaving behind concentrated flavor that infuses the entire bar with sophisticated warmth and complexity that’s decidedly more grown-up than traditional blondies. The toasted coconut serves as both a flavor enhancer and visual appeal, creating golden specks throughout the bars that hint at the tropical indulgence within.

These blondies strike an elegant balance between exotic and familiar, making them perfect for dinner parties, holiday gatherings, or any occasion where you want to offer something unexpected yet comforting. The combination of butter, brown sugar, and rum creates incredibly moist bars with a dense, fudgy texture, while the coconut adds pleasant chewiness that prevents the bars from being too heavy or rich.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 cup unsalted butter, melted
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1/3 cup dark rum
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, toasted
• 1/2 cup chopped pecans (optional)

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.

In a large bowl, combine melted butter and brown sugar, whisking until smooth and well blended. Beat in eggs one at a time, then stir in rum and vanilla extract until fully incorporated. Gradually fold in the dry ingredients until just combined, being careful not to overmix.

Gently fold in the toasted coconut and pecans if using, then spread the batter evenly in the prepared pan. Bake for 25-30 minutes until the edges are golden brown and the center is set but still slightly soft to the touch.

To toast coconut properly, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring frequently to guarantee even browning and prevent burning. The rum flavor will be more pronounced if you use a high-quality dark rum rather than light rum, and you can substitute bourbon or whiskey for a different flavor profile.

Allow the blondies to cool completely in the pan before cutting, as the rum content makes them more delicate when warm, and chilling them for 30 minutes before slicing will result in cleaner cuts.