Churro Blondies

Churro Blondies are a delightful fusion of two beloved treats - the classic blondie and the cinnamon-sugar goodness of a churro. With a hint of vanilla in every bite and a generous dusting of cinnamon sugar on top, these indulgent bars are a perfect balance of rich, buttery flavor and warm, comforting spices. The dense, chewy texture of the blondie provides the ideal base for the crunchy cinnamon sugar topping, creating a sensory experience that is both familiar and exciting. Whether enjoyed on their own or paired with a scoop of vanilla ice cream, Churro Blondies are sure to satisfy any sweet craving with their irresistible combination of flavors and textures.

Baking Tips:

• Don’t overmix: With any Blondie recipes if you overmix the batter they will turn into bricks! You want to keep your blondies fudgy and chewy by mixing them as minimal as possible.

• While the Blondie is hot: Try and brush the blondie with melted butter and sprinkle with the cinnamon sugar as soon as you remove it from the oven, to help give you the yummy Churro flavour.

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Churro Blondie

Yield: 9-16 Squares

Author: Chloe Sims

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Delightful fusion of two beloved treats - the classic blondie and the cinnamon-sugar goodness of a churro.

Ingredients

Churro Blondie

• 114g Unsalted Butter (Melted and Cooled)
• 200g Brown Sugar
• 1 Egg (Room Temperature)
• 1 Egg Yolk (Room Temperature)
• 1 Tbsp Vanilla Extract
• 1/4 Tsp Baking Powder
• 125g Plain Flour
• 1 Tsp Cinnamon
• 1/4 Tsp Salt
• 100g Milk Chocolate Chips

Cinnamon Sugar Topping

• 1 Tbsp Melted Butter
• 1 Tbsp Caster Sugar
• 1 Tsp Cinnamon

Instructions

Churro Blondie

1. Preheat the oven to 175°C and grease and line an 8-inch square pan. Set aside.
2. In a large bowl, whisk together the butter and sugar until combined.
3. Add the egg, egg yolk and vanilla then mix to combine.
4. In a separate large bowl, combine the flour, baking powder, cinnamon and salt.
5. Pour the wet ingredients into the dry ingredients and fold together until just combined using a spatula.
6. Fold in the chocolate chips until evenly combined.
7. Pour the batter into your prepared pan and evenly spread with a spatula.
8. Bake for 25 minutes or until golden.
9. While the blondie is cooking, combine the caster sugar and cinnamon together in a small bowl and set aside.
10. As soon as the blondie comes out of the oven, brush the top with melted butter and sprinkle the cinnamon sugar all over the top.
11. Allow to cool in the pan then remove and cut into as many pieces as you like.
12. Enjoy!

Notes

Don’t overmix: With any Blondie recipes if you overmix the batter they will turn into bricks! You want to keep your blondies fudgy and chewy by mixing them as minimal as possible.

While the Blondie is hot: Try and brush the blondie with melted butter and sprinkle with the cinnamon sugar as soon as you remove it from the oven, to help give you the yummy Churro flavour.

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