Soft, chewy squares with sweet tea flavor and a crisp cinnamon sugar top. Classic treat, with extra warmth.
# What You Need:
→ Sweet Tea
01 - 1/2 cup strong brewed sweet tea, cooled
→ Blondie Base
02 - 1 cup unsalted butter, melted and slightly cooled
03 - 1 1/2 cups light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
→ Cinnamon Sugar Topping
09 - 2 tablespoons granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing a short overhang for lifting.
02 - In a small bowl, whisk together granulated sugar and ground cinnamon for topping and set aside.
03 - In a large bowl, whisk melted butter with light brown sugar until smooth. Stir in eggs and vanilla extract until fully incorporated.
04 - Mix in the cooled brewed sweet tea; the batter may appear slightly loose.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gently fold the dry mixture into the wet ingredients just until combined, avoiding overmixing.
06 - Transfer batter evenly into prepared pan. Evenly sprinkle cinnamon sugar topping over the surface.
07 - Bake 28 to 32 minutes until edges are golden and a toothpick inserted comes out with moist crumbs.
08 - Allow blondies to cool completely in the pan. Lift out using parchment overhang, transfer to a cutting board, and cut into 16 squares.
