Cinnamon Sugar Churro Blondies
If you’re a fan of the Mexican pastry, these Cinnamon Sugar Churro Blondies deliver a gourmet experience without the fuss of a deep fryer.
Servings: 24
Calories: 192kcal
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
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.
Nutrition
Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 58mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
