# Components:
→ Sweet Tea
01 - 1/2 cup strong brewed sweet tea, cooled
→ Blondie Base
02 - 1 cup unsalted butter, melted and slightly cooled
03 - 1 1/2 cups light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
→ Cinnamon Sugar Topping
09 - 2 tablespoons granulated sugar
10 - 1 1/2 teaspoons ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing for overhang on the sides.
02 - In a small bowl, combine granulated sugar and ground cinnamon for the topping; set aside.
03 - In a large bowl, whisk together melted butter and brown sugar until smooth. Add eggs and vanilla extract, whisk until fully combined.
04 - Stir cooled sweet tea into the wet mixture; the batter may loosen slightly.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Fold the dry mixture into wet ingredients just until combined; avoid overmixing.
06 - Spread the batter evenly into the prepared pan. Sprinkle cinnamon sugar topping across the surface.
07 - Bake for 28 to 32 minutes, until edges are golden and a toothpick inserted into the center yields a few moist crumbs.
08 - Let cool completely in the pan. Use parchment overhang to lift blondie slab, transfer to cutting board, and slice into 16 squares.
