The girl bakes! French Toast Blondies

I was browsing blogs this weekend and came across the Master Baker challenge. I’ve yet to participate in a blog event, but this seemed as good a time as ever — especially since I couldn’t decide what I wanted to bake. I needed inspiration.

Inspiration came in the theme ingredient of cinnamon, which is pretty broad. Truth is, I add a dash a cinnamon to just about everything I bake. I wanted to make something that focused on the flavor. I opted for cinnamon blondies. I’d never made blondies before, so I had no base recipe to work from. I chose to work from this recipe at Smitten Kitchen due to it’s high sugar and butter content — can’t go wrong there, right?

The recipe calls for a 8×8 in. pan, but I don’t have one. (I’ll work on that.) I used this weird 9.5 in. square dish instead, so my blondies came out a little flat. Also, I wanted to top these with candied pecans, but I ran out of eggs (candied pecans call for egg whites). Instead, I made a simple powdered sugar glaze and dipped the pecans in it.

The blondies are very rich, sweet, and buttery. The crust is crispy and the middles are chewy — just perfect. They taste like cinnamon (or French) toast, hence the name. I’m quite happy with them — and they disappeared quickly, so I guess my family was too.

French Toast Blondies

Oven Temp.: 350°
Approx. Bake Time: 20-25 minutes
Yields: 8×8 inch dish


1 c. flour
1/8 tsp. salt
1 tsp. cinnamon
7 tbsp. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla
3/4 c. pecans, toasted and chopped

2 tsp. sugar
1 tsp. cinnamon


– Whisk the flour, salt, and cinnamon together. In a separate bowl, combine the sugar with the melted butter. Stir in the egg and vanilla. Stir in the dry ingredients. Stir in the pecans. Spread batter into an 8×8 baking dish.
– Mix together the cinnamon and sugar for the topping. Sprinkle this mixture over the batter. (You will likely have more than enough.)
– Bake for 20-25 minutes. Don’t over-bake. The blondies may seem underdone, but will set as they cool. Allow to cool before cutting into bars.
– Once cooled, you may opt to top the blondies with cinnamon glazed pecans.

Cinnamon Glazed Pecans

3 tbsp. powdered sugar
1 tsp. cinnamon
milk, as needed

– Combine the powdered sugar and cinnamon. Slowly add milk until the mixture reaches a syrupy consistency.
– Dip the pecans into the mixture, then place them on top of the blondies. As the glaze dries it will adhere the pecan to the blondie.


13 Responses to The girl bakes! French Toast Blondies

  1. nikki57 says:

    Congrats! You are this months Master Baker. These were fabulous!

  2. Mari says:

    Congratulations Master Baker!

  3. Barbara says:

    Congratulations on your win!

  4. Robin says:

    Congrats, these look phenomenal!

  5. Suzy Q-zy says:

    Congrats on the win! I can’t wait to make these for myself! they sound yummy!

  6. Steph says:

    congrats on a DELICIOUS win…I’m going to check my pantry when I get home to see if I have all the ingredients and then I’m bakin’ these bad boys!!!!!

  7. Wow, those look awesome. Can’t wait to try them!

  8. Kristen says:

    Congrats on the win! These sound really yummy. :)

  9. Congrats on your win~ I’m a big fan of cinnamon too so I’ll have to whip these up and try them out!

  10. Sandie says:

    These look great, congrats!

  11. Ashley says:

    I love cinnamon toast and anything that’s cinnamon toast related. I recently made blondies for the first time, and I’m looking forward to trying out your version!

  12. Claire says:

    These are SOOO good…and they taste just like cinnamon toast! I didn’t have any pecans but bet they taste even better with the nuts.

  13. I appreciate the time you put in this work or in this article. Although u have unique ideas, I really cannot agree with them. I’m sure there are better ways to walk through this sticky situation. Not trying to insult or be stupid or anything .

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