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Churro Blondies are the only words you need. Imagine a soft, fudgy centre mixed with warm cinnamon sugar and big pools of chocolate. It is everything you adore about churros baked right into a gooey blondie recipe that comes out perfect every single time.
Honestly, these blondies deserve a moment. They make you pause. They make you dramatic. They make you yell shut the front door in the best way because they taste like churro brownies taken to a whole new level.
What Makes This Recipe So Good
These Churro Blondies take everything you love about churros and fold it into a gooey, melt in your mouth blondie recipe. The cinnamon sugar topping creates a light crunch while the centre stays soft and fudgy, giving you the perfect balance of textures in every bite. Add in the chocolate chunks and you get warm pockets of richness that make these bars taste like churro brownies fresh from the oven.
The method is simple yet so reliable. Mixing melted butter with brown sugar creates that signature blondie chew, while the cinnamon and vanilla deepen the flavour without overpowering the batter. You get a pan of Churro Blondies that feel indulgent, comforting and impossible to stop eating, which is exactly why they win every time.
What Goes Into Churro Blondies
This Churro Blondies batter comes together with simple pantry staples that create a gooey, fudgy centre and that signature cinnamon churro flavour.
- Brown Sugar: This adds moisture and depth, helping the blondies stay fudgy in the centre while caramelizing slightly around the edges.
- Butter: Soft butter creates the classic blondie chew and holds the cinnamon flavours beautifully.
- Cinnamon: The star of anything churro inspired, cinnamon gives the blondies their warm, nostalgic hit of flavour.
- Chocolate Chunks: Bigger chunks melt into pockets of chocolate, giving every slice a rich, gooey contrast to the cinnamon sugar.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Churro Blondies
- Preheat and Prep: Preheat the oven to 176℃ (350℉). Grease an 8×8 inch baking tray with cooking oil spray so the blondies release cleanly after baking.
- Mix Wet Ingredients: In a bowl, whisk sugar, butter and apple sauce or yoghurt until light. Add sweetener or sugar, egg and vanilla, then mix until combined.
- Combine Dry Ingredients: In a bowl, whisk flour, baking powder, cinnamon and salt. Gradually fold the dry ingredients into the wet mixture until a batter forms.
- Add the Water: Pour the water right into the batter and mix gently until fully incorporated. Keep the batter smooth but avoid over mixing.
- Fill the Pan: Pour the batter into the prepared tray and spread it evenly. Sprinkle cinnamon sugar and chocolate chunks over the top.
- Swirl: Use a skewer to swirl the cinnamon sugar and chocolate into the batter to make a ripple. Add cinnamon sugar on top if you like.
- Bake: Bake for 20 to 30 minutes or until the top is golden and a toothpick inserted into the centre comes out slightly dirty.
- Cool and Slice: Allow the blondies to cool completely in the tray. Once set, cut into 16 bars and serve.
Serve these Churro Blondies with Churro French Toast Ice Cream Sandwiches for a playful churro inspired spread that feels extra special. The warm blondies and cold ice cream balance each other perfectly and make the whole spread feel like a dessert moment worth lingering over.
You can also add Strawberry Cheesecake Donut Holes for a little berry brightness or bring in Nutella Churro Donut Holes if you want something with a creamy, chocolate filled centre that matches the richness of the blondies. Together they create a trio of treats that feel indulgent without taking attention away from the star of the show.
Tips for Making Churro Blondies
- For the fudgiest centre, take the blondies out as soon as the toothpick comes out slightly dirty. They keep cooking a little in the pan, so pulling them early gives you that perfect gooey texture.
- If you want the cinnamon sugar to really shine, sprinkle a little extra on top halfway through baking. It melts into a crackly layer that tastes just like a real churro.
- Let the blondies cool completely before slicing. I know it is tempting to sneak one early, but the bars set beautifully once they rest and you get cleaner, thicker slices.
- If the batter seems thick, give it a gentle stir instead of beating it. A light hand keeps the blondies soft and prevents them from turning cakey.
- Warm the blondies for a few seconds in the microwave before serving. It brings the chocolate back to a melt and makes each bite feel fresh from the oven.
Recipe FAQ’s
Yes. You can replace the apple sauce or yoghurt with the same amount of butter or coconut oil. The texture will be slightly richer but still soft and fudgy.
Let the blondies cool fully, then cut with a warm knife. Wipe the blade between cuts to keep the squares neat.
They were likely over mixed or over baked. Mix the batter only until combined and take them out of the oven as soon as the centre is set but still moist.
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Churro Chocolate Chunk Blondies
Ingredients
- ¾ cup brown sugar firmly packed
- ½ cup butter or coconut oil room temperature
- ¼ cup apple sauce optional substitute this with low fat greek yoghurt, or replace with extra butter/coconut oil
- ½ cup natural sweetener or optional 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
Instructions
- Preheat oven to 176℃ (350℉). Grease a square 8×8-inch baking tray with cooking oil spray.
- In a bowl, whisk brown sugar, butter and apple sauce/yoghurt until light and fluffy. Add sweetener/sugar, egg and vanilla.
- In a smaller bowl, combine flour, baking powder, cinnamon and salt. Gradually beat in the dry ingredients.
- Pour the water into the batter, and mix well. Do not over beat batter!
- Pour batter into prepared baking tray and sprinkle with cinnamon sugar and chocolate chunks.
- Swirl the cinnamon sugar and chocolate around to create a ripple effect. (Optional: Sprinkle with extra cinnamon sugar)
- Bake until golden, 20 – 30 minutes, or until a toothpick inserted into the centre of the blondies comes out semi-dirty (The dirtier, the fudgy-er they will be). Be careful not to over-bake as they will dry out!
- Cool completely before cutting into 16 bars.
Notes
- Be careful not to over-bake as they will dry out!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Karina,
I made this recipe as written using light butter (stick form), applesauce, and because I didn’t have dark chocolate chips, white chocolate chips (1/4 cup) instead. I thought it was very good. Thank you for the recipe!
This looks like a great recipe! The “light butter” listed in the ingredients- are you referring to traditional butter that comes in stick form?
Hi! I say light as in ‘reduced fat’ butter for this recipe. If you can find reduced fat in stick form, that would work!
I refer light butter as reduced fat butter! I hope that helps!
Can I make this gluten free?
You can certainly try 😉
My daughter asked me to try this recipe – these are awesome! I am so glad to have found your website!
I just printed out about 5 more recipes to try.
I did have a question – because I now have to watch my carb intake – I only used 3/4 cup of brown sugar. I did not put in the 1/2 cup of natural sweetener or the 1/4 cup of water. The bars turned out great. I’m wondering if I can use the natural sweetener instead of the brown sugar next time…
What was the reason for adding the additional water to the batter? Does it have to do with using the natural sweetener?
Wow that’s wonderful! Using sweetener instead of brown sugar may change the texture of them, but you can definitely try it! Brown sugar is great for the fudgy texture of blondies. The additional water was to create the consistency of the batter I needed with the dry ingredients, however omitting the sweetener as you have done would have generated the perfect consistency without the water. great job Nina! I’m so happy you tried these out!
I made these and they turned out wonderfully! I used only coconut oil (as per the substitutions) and the batter was beautiful (as weird as that sounds lol). Next time I think I will chop the chocolate chunks to get more of it spread around and in varying sizes. Also, they are yummiest when warm 🙂 I’m looking forward to trying more of your recipes! 🙂
That’s not weird at all! Thank you so much for stopping by and giving me your feedback with your substitutions. They sound perfect! Mmmm chocolate chunks sound like a brilliant plan. Definitely yummiest fresh and warm outta the oven… I agree 100000%. Reheating in the microwave for a couple seconds is good too. The chocolate melts all heavenly.. 😉 Thank you for stopping by Alia! Xx
YAY! no chickpeas 🙂 Although I love chickpeas, when I tried to bake with them like in your other blondie recipes, they just ended up making the bars taste like hummus. Maybe I did something wrong. Can’t wait to try these, though!
Aw I’m so sorry the others didn’t turn out for you! When you try these, please let me know how you go! X
I’ve made these several times now. They are amazing! My family loves them. Thanks for sharing your wonderful recipes.
I’m so happy to hear this. Thank you so much for sharing with me! Aw you made my day Xxx
How are these best stored?
In an air tight container for about 2-3 days, or the refrigerator!
Can I replace the applesauce with one ripe banana?
Yes but please keep in mind when you substitute ingredients, the flavor changes:)