Cinnamon Horchata White Chocolate Blondies Tips, FAQ & printable recipe

Tips for success

For the best texture, measure the flour by spooning it into the cup and leveling it off. Too much flour will make the blondies cakey rather than chewy.

When browning the butter, watch it closely because it can go from golden to burnt quickly. The butter will foam and then turn a deep amber color, with a nutty aroma. Remove it from the heat immediately.

To make the glaze extra smooth, warm the condensed milk gently and whisk constantly. If the glaze is too thick, add a splash of milk to loosen it.

For a stronger horchata flavor, use horchata instead of milk in the glaze. The glaze can be made ahead and reheated gently, but it is best poured over warm blondies so it spreads easily.

Variations

• Add chopped pecans: Fold in 1/2 cup of toasted chopped pecans along with the caramelized white chocolate for extra crunch and a nutty flavor that complements the horchata spices.
• Use dark chocolate: Swap the caramelized white chocolate for dark chocolate chunks for a deeper, less sweet blondie. The bitterness of dark chocolate balances the sweet glaze nicely.
• Make it gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains a binder like xanthan gum for the best texture. The rest of the recipe remains the same.
• Add a coffee kick: Stir 1 teaspoon of instant espresso powder into the brown butter before mixing. The coffee flavor enhances the caramel notes and pairs well with cinnamon.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.

Freezer

Freeze the blondies (without glaze) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then glaze and serve.

Reheat

Reheat individual blondies in the microwave for 10-15 seconds until warm. For a crispier edge, warm them in a toaster oven at 350°F (175°C) for 5 minutes.

Store the blondies in an airtight container at room temperature for up to 3 days. The glaze will stay soft and creamy.

If the weather is warm, you can refrigerate them, but bring them to room temperature before serving for the best texture. Keep them in a single layer or separated by parchment paper to prevent sticking.

The blondies can be baked and glazed up to 2 days ahead. Store them in the refrigerator in an airtight container. The glaze may soften and soak into the blondies slightly, which is fine.

Bring them to room temperature before serving. You can also make the toasted rice cinnamon mixture and caramelized white chocolate ahead of time to speed up the process.

Serving ideas

Serve these blondies as a dessert with a glass of cold horchata or coffee. The warm cinnamon flavor pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent presentation, drizzle extra condensed milk over the top and sprinkle with a pinch of cinnamon.

Cut the blondies into squares and arrange them on a platter for a party. They are sturdy enough to stack, but the glaze may stick slightly, so place them in a single layer. These blondies are also delicious warmed in the microwave for 10-15 seconds, which makes the chocolate gooey and the glaze soft.

Frequently asked questions

Recipe card

Cinnamon Horchata White Chocolate Blondies

Prep 20 minCook 25 minRest 10 minTotal 55 minServes 16

Ingredients

• 1/2 cup browned butter (from 1 stick unsalted butter)
• 1 cup packed brown sugar
• 2 large eggs
• 1 tbsp toasted rice cinnamon mixture
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped caramelized white chocolate
• 1/2 cup sweetened condensed milk
• 1 tsp ground cinnamon
• 2 tbsp horchata (or milk)
• Ceylon cinnamon, for dusting, to taste

Instructions

1. Heat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides. In a small saucepan, melt the butter over medium heat, swirling occasionally. Cook until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly. In a large bowl, whisk the browned butter with the brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the toasted rice cinnamon mixture.
2. Pour the batter into the prepared pan and spread it evenly. Bake for 20 minutes, or until the edges are golden and the center is set but still moist. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
3. In a small saucepan, combine the sweetened condensed milk, ground cinnamon, and horchata (or milk). Warm over low heat, whisking constantly, until smooth and slightly thickened, about 3-4 minutes. Do not let it boil. Keep warm until ready to use.
4. While the blondies are still warm, pour the warm horchata glaze evenly over the top, spreading it gently with a spatula to cover the surface. The glaze will soak into the blondies slightly and form a glossy, creamy top. Let the blondies cool completely in the pan on a wire rack, about 1 hour, before cutting.
5. Once the blondies are completely cool, dust the top generously with Ceylon cinnamon. Use the parchment overhang to lift the entire slab out of the pan. Cut into 16 squares. Serve warm or at room temperature.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

38 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.