If you've read my "About me" page, you know that I generally prefer salty to sweet. I'll take french fries over cake any day. Pizza or cookies? No contest. Pizza always wins.
Which is why these cinnamon blondies are extremely dangerous. I could have eaten the whole pan. In fact, I was well on my way. I had to take the rest to work to save myself from a complete binge.
I think these cinnamon blondies are perfect. The texture of the perfect brownie. The flavor of cinnamon toast. Sweet, but somehow not too sugary, if you know what I mean. With undertones of caramel that come from cooking the butter and brown sugar together before mixing in the rest of the ingredients.
This isn't my recipe. I found it at The Kitchenarian, so head on over there and give it a try. Just don't tell me about it, or I might be sneaking in your kitchen window in the middle of the night.
>> Link: Cinnamon blondie recipe from The Kitchenarian