Churro Blondies — a chewy, fudgy blondie folded with warm cinnamon sugar and generous pockets of melting chocolate. The centre stays soft while the top gets a delicate cinnamon-crisp finish, capturing everything you love about a churro in an easy, reliable bar.
These blondies demand attention: rich, comforting and slightly dramatic in the best possible way. Think churro-inspired brownies taken up a notch — irresistible straight from the pan or warmed for serving.
What Makes This Recipe So Good
These Churro Blondies combine a soft, fudgy interior with a light cinnamon-sugar crunch on top. Melted butter and brown sugar give the bars that classic blondie chew while cinnamon and vanilla provide warm, familiar notes. Big chocolate chunks create pockets of rich, gooey chocolate that contrast perfectly with the cinnamon sugar — together they make a dessert that feels indulgent but homey.
The method is straightforward and dependable: melt or soften the butter, mix with brown sugar for chewiness, add the wet ingredients, then gently fold in the dry. A simple swirl of cinnamon sugar and chocolate before baking creates an attractive ripple and extra churro-like texture.
What Goes Into Churro Blondies
These blondies are made from common pantry ingredients that combine to produce a soft, fudgy centre and unmistakable churro flavour.
- Brown Sugar: Adds moisture, depth and a slight caramel note so the bars stay fudgy inside and caramelize at the edges.
- Butter: Gives the classic blondie texture and carries the cinnamon flavour beautifully.
- Cinnamon: The defining churro spice — warm and nostalgic.
- Chocolate Chunks: Larger pieces melt into gooey pockets that complement the cinnamon-sugar topping.
Note: See the recipe card below for the full ingredient list and measurements.
How To Make Churro Blondies
- Preheat and Prep: Preheat the oven to 176℃ (350℉). Grease an 8×8 inch baking pan so the blondies release easily after baking.
- Mix Wet Ingredients: In a bowl, whisk brown sugar, softened butter and apple sauce or yoghurt until light. Add the sweetener (or sugar), egg and vanilla, then mix until combined.
- Combine Dry Ingredients: Whisk together flour, baking powder, cinnamon and salt. Fold the dry mix into the wet ingredients until just combined.
- Add Water: Stir in the water until the batter is smooth. Mix gently to avoid overworking the batter.
- Fill the Pan: Spread the batter evenly in the prepared pan. Scatter cinnamon sugar and chocolate chunks across the top.
- Swirl: Use a skewer to swirl the cinnamon sugar and chocolate into the batter for an attractive ripple. Optionally add a bit more cinnamon sugar on top.
- Bake: Bake 20–30 minutes, until the top is golden and a toothpick inserted in the centre comes out slightly dirty for a fudgier result.
- Cool and Slice: Cool completely in the pan so the bars set, then cut into 16 squares and serve.
Pair warm Churro Blondies with ice cream or other pastries for a fun dessert spread. Warming a square briefly in the microwave before serving brings the chocolate back to a melty state and feels freshly baked.
Tips for Making Churro Blondies
- For the fudgiest centre, remove the bars when a toothpick comes out slightly dirty — they continue to set in the pan.
- To amplify the cinnamon-sugar crust, sprinkle a little extra halfway through baking so it forms a crackly top.
- Allow to cool fully before cutting for clean, even slices.
- If the batter feels thick, fold gently rather than beating to avoid a cakey texture.
- Warm individual bars for a few seconds before serving to revive melted chocolate and enhance the fresh-baked experience.
Recipe FAQ’s
Yes. Substitute the apple sauce or yoghurt with the same amount of butter or coconut oil for a slightly richer but still fudgy result.
Cool completely, then slice with a warm, clean knife, wiping the blade between cuts for neat squares.
They were likely overmixed or overbaked. Mix only until combined and remove from the oven while the centre is still slightly moist.
Churro Chocolate Chunk Blondies
Ingredients
- ¾ cup brown sugar firmly packed
- ½ cup butter or coconut oil room temperature
- ¼ cup apple sauce optional — or substitute with low-fat Greek yoghurt or extra butter/coconut oil
- ½ cup natural sweetener or sugar of choice
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 tsp ground cinnamon
- 1½ cups all-purpose/plain flour
- ¼ tsp baking powder
- ¼ cup water
- Pinch sea salt
- 2 oz dark or semi-sweet chocolate chunks
- Cinnamon sugar extra, for topping
Instructions
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Preheat oven to 176℃ (350℉). Grease an 8×8-inch square baking tray with cooking oil spray.
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In a bowl, whisk brown sugar, butter and apple sauce or yoghurt until light and fluffy. Add the sweetener or sugar, the egg and vanilla; mix to combine.
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In a separate bowl, combine flour, baking powder, cinnamon and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
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Add the water and mix gently. Avoid overbeating to keep the blondies tender.
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Pour batter into the prepared pan and sprinkle with cinnamon sugar and chocolate chunks.
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Swirl the cinnamon sugar and chocolate to create a ripple effect. Optionally add extra cinnamon sugar on top.
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Bake until golden, 20–30 minutes, or until a toothpick inserted in the centre comes out semi-dirty. Remove promptly to prevent drying out.
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Cool completely before cutting into 16 bars.
Notes
- Do not over-bake: the bars will dry out if left in the oven too long. Remove when the centre is still slightly moist for the best fudgy texture.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.