These cinnamon toast bars, made with flour, brown sugar, cinnamon, eggs, and vanilla, tastes like, well, cinnamon toast. But oh-so-much better. Your kids will worship you. So will your inner kid.
All the loveliness of cinnamon toast but in a vastly more indulgent package. Another beauty of this recipe, as the author explains, is that “you probably already have all of the ingredients on hand, making it perfect for that ‘OMG! I’ve got to make something for the bake sale!’ moment.” And we could all use more of that.–Renee Schettler Rossi
Cinnamon Toast Bars
- Quick Glance
- 10 M
- 45 M
- Makes 16 bars
- 1 stick unsalted butter (4 oz), room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1. Preheat the oven to 350°F (175°C). Line a 9-inch square metal baking pan with parchment paper, allowing the excess to hang over the edges of the pan. (Do not use a glass baking pan for this recipe.)
- 2. In a large bowl with an electric mixer, beat the butter, light brown sugar, and granulated sugar until well combined. Then beat in the eggs and vanilla until light and fluffy.
- 3. Measure the flour, baking powder, salt, and cinnamon and sift directly into the butter mixture. Beat just until combined and no trace of the dry ingredients remains.
- 4. Spread the batter evenly in the prepared pan and bake for 28 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Cool in the pan on a wire rack for at least 1 hour prior to even thinking about cutting into them. (Seriously. The bars are already a little tricky to slice in a presentable manner since they’re gooey, and if you wait any less than an hour, you may as well instead just grab a spoon and start scooping brownies from the pan.)
- 5. Cut the blondies into squares just before serving. (The bars will keep longer uncut. Cover the pan with plastic wrap or foil and store at room temperature for 3 to 4 days or in the refrigerator for 6 to 8 days.)