Get ready to meet your new favorite dessert: Cinnamon Sugar Churro Blondies. These bars take the chewy, buttery soul of a classic blondie and give it a high-octane makeover inspired by everyone's favorite street-food treat. Whether you're a fan of the traditional Mexican pastry or you just live for a good snickerdoodle-style crunch, these blondies deliver a gourmet experience without the fuss of a deep fryer.
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Why You'll Want to Make Cinnamon Sugar Churro Blondies
- No Deep Fryer Required: You get the iconic cinnamon-sugar crunch and warm doughy center of a traditional churro without the mess, smell, or danger of bubbling hot oil.
- Perfectly Portable: Unlike actual churros, which tend to get soggy as they cool, these blondies stay chewy and delicious for days. They are the ideal candidates for lunchboxes, potlucks, or care packages.
- Texture Contrast: You get the best of both worlds-a dense, fudgy "brownie" texture in the middle and a crackly, sparkling sugar crust on top that provides a satisfying snap in every bite.
- Pantry Staples: You likely already have everything you need. Flour, sugar, butter, eggs, and a generous amount of cinnamon are the stars here, making this a great "emergency" dessert for last-minute guests.
Ingredients - Here's What You'll Need
Steps to Make Cinnamon Sugar Churro Blondies
- Preheat oven to 350°F. Line the bottom and sides of a 9x13-inch baking pan with parchment paper, or spray it with non-stick cooking spray. Set the pan aside until ready to use. Whisk together flour, baking powder, salt, and 1 ½ teaspoons of cinnamon in a small bowl; set aside until ready to add to the dough.
- Beat room-temperature unsalted butter in a large bowl with an electric hand mixer for 2 minutes, until light and fluffy. Then, add the dark brown sugar and one cup of white sugar. Beat for two minutes until well combined and fluffy.
- Next, beat in large eggs and vanilla extract until just combined. Scrape down the sides of the bowl.
- Then add the flour mixture, about a third at a time, beating until just combined and scraping the bowl after each addition.
- Put on a pair of vinyl gloves and spray them with non-stick cooking spray. (The batter will be very sticky.) Using your gloved hands, transfer the dough to the prepared pan and spread it into an even layer. If you notice a lot of batter sticking to the gloves, re-spray your hands with more cooking spray.
- In a small bowl, whisk together the remaining ¼ cup of white sugar and 1 ½ teaspoons of cinnamon.
- Use a spoon to sprinkle the cinnamon-sugar mixture over the top of the churro blondie dough.
- Use your hand to gently spread the cinnamon-sugar mixture to cover the entire top of the dough. Bake in a 350°F oven for 25-30 minutes, or until the edges are golden and the top is set.
- Remove from the oven and allow to cool in the pan for about 30 minutes.
- Cut the Cinnamon Sugar Churro Blondies into squares, serve warm or at room temperature.
Whether you serve them warm from the oven or serve them up for a Cinco de Mayo gathering, these Cinnamon Sugar Churro Blondies are the ultimate crowd-pleaser. They successfully bridge the gap between a decadent, fudgy blondie and a crisp, nostalgic Mexican churro, offering a sophisticated flavor profile with minimal effort. With their signature crackly top and buttery center, this recipe is sure to become a staple in your dessert repertoire. Don't be surprised when everyone asks for the recipe-just be sure to save a corner piece for yourself before they disappear!
Frequently Asked Questions
Yes. These blondies work well with a high-quality 1-to-1 gluten-free baking flour. Because blondies rely on a dense, chewy texture rather than a light crumb, the substitution is usually seamless. Just ensure your flour blend contains xanthan gum to maintain that essential "chew."
The secret is in the sugar ratio. By sprinkling a generous mixture of granulated sugar and cinnamon over the batter right before it hits the oven, the heat creates a thin, shattered-glass crust that mimics the fried exterior of a real churro.
Absolutely. While a classic churro is simple, white chocolate chips or cinnamon chips fold in beautifully. You might even prefer a swirl of Dulce de Leche or salted caramel through the center to lean into those traditional Mexican dessert flavors.
Keep them in an airtight container at room temperature for up to 4 days. If you want to regain that "just baked" warmth, pop a square in the microwave for 10-15 seconds-it softens the center while keeping the cinnamon-sugar top intact.
Recipe Tips and Tricks
- Don't Overbeat the Eggs: When mixing your sugar and melted butter, whisk in the eggs until just combined. Over-incorporating air can lead to a cakey, domed top rather than the dense, fudgy consistency that defines a great blondie.
- Use High-Quality Cinnamon: Since cinnamon is the star of the show, use a fresh jar of Saigon or Ceylon cinnamon. The higher oil content in these varieties provides a much deeper, woodier aroma that mimics authentic street churros.
- The Pan Matters: Use a light-colored metal baking pan if possible. Dark pans absorb more heat and can cause the edges to harden or burn before the center is fully set.
- The "Clean Cut" Trick: To get perfectly sharp, bakery-style squares, let the blondies cool in the pan for at least 30 minutes. Lift them out using a parchment paper overhang, and wipe your knife blade with a warm, damp cloth between each cut.
Other Great Bar Recipes
- Ultimate Reese's Stuffed Brookies
- Easy Decadent Pecan Praline Brownies
- Easy Decadent Red Velvet Cheesecake Swirl Brownies
- Easy Fudgy Slutty Christmas Brownies: Indulge in the Ultimate Seduction
- Quick and Easy Cowboy Blondies
- Easy No-Bake Peanut Butter and Chocolate Bars
- Sweet & Salty Candy Corn Bars
- Classic Lemon Bars
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Cinnamon Sugar Churro Blondies
Equipment
- 9x13 inch baking pan
- Parchment paper
- 2 Small Bowls
- Small Whisk
- Large Bowl
- Electric hand mixer
- Silicone Spatula
- Vinyl Gloves
- non-stick cooking spray
- Spoon
- wire cooling rack
Ingredients
- 2 ¼ c All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 TBS Ground Cinnamon divided
- 1 c Unsalted Butter room temperature
- 1 c Dark Brown Sugar
- 1 ¼ c White Granulated Sugar divided
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of a 9x13-inch baking pan with parchment paper1. Set the pan aside until ready to use.
- Whisk together flour, baking powder, salt, and 1 ½ teaspoons of cinnamon in a small bowl; set aside until ready to add to the dough.
- Beat room-temperature unsalted butter in a large bowl with an electric hand mixer for 2 minutes, until light and fluffy. Then, add the dark brown sugar and 1 cup of white sugar, and beat for 2 minutes until well combined and fluffy.
- Next, beat in large eggs and vanilla extract until just combined. Scrape down the sides of the bowl. Then add the flour mixture, about a third at a time, beating until just combined and scraping the bowl after each addition.
- Put on a pair of vinyl gloves and spray them with non-stick cooking spray. (The batter will be very sticky.) Using your gloved hands, transfer the dough to the prepared pan and spread it into an even layer.2
- In a small bowl, whisk together the remaining ¼ cup of white sugar and 1 ½ teaspoons of cinnamon. Use a spoon to sprinkle the cinnamon-sugar mixture over the top of the churro blondie dough. Use your hand to gently spread the cinnamon-sugar mixture to cover the entire top of the dough.
- Bake in a 350°F oven for 25-30 minutes, or until the edges are golden and the top is set. Remove from the oven and allow to cool in the pan for about 30 minutes. Cut the Cinnamon Sugar Churro Blondies into squares, serve warm or at room temperature.
- Yield 24 servings
Tips/Notes
- Or you can spray the pan with non-stick cooking spray. However, the Churro Blondies will be easier to remove from the pan if you use parchment.
- If you notice a lot of dough sticking to the gloves, re-spray your hands with more non-stick cooking spray.
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