# Components:
→ Base
01 - 1 cup unsalted butter, melted
02 - 1 1/2 cups light brown sugar, packed
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
05 - 2 cups all-purpose flour
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
→ Cinnamon Swirl
08 - 1/4 cup granulated sugar
09 - 1 tablespoon ground cinnamon
→ Mix-Ins & Topping
10 - 2 cups Cinnamon Toast Crunch cereal, lightly crushed, divided
11 - 1/2 cup white chocolate chips (optional)
# Directions:
01 - Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing for overhang to ease removal.
02 - Whisk the melted unsalted butter and packed light brown sugar together in a large bowl until smooth. Add eggs and vanilla extract, whisking until fully incorporated.
03 - In a separate bowl, sift together all-purpose flour, baking powder, and salt. Fold the dry mixture into the wet ingredients gradually, mixing just until combined.
04 - Gently fold in 1 1/2 cups of the crushed Cinnamon Toast Crunch cereal and white chocolate chips, if using.
05 - Spread the blondie batter evenly in the parchment-lined baking pan.
06 - Combine granulated sugar and ground cinnamon in a small bowl. Sprinkle the mixture evenly over the batter.
07 - Scatter remaining 1/2 cup of crushed Cinnamon Toast Crunch cereal over the top and gently press it into the batter.
08 - Bake for 28 to 32 minutes, or until the edges are golden and the center is just set. Avoid overbaking for optimal texture.
09 - Allow to cool completely in the pan. Using the parchment overhang, lift out, slice into squares, and serve.
