Ingredients

The following ingredients have 12 Servings
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 ½ cups light brown sugar (packed)
  • ½ cup unsalted butter (melted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 8 ounces cream cheese (softened)
  • 4 ounces unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper or spray with baking spray. In a medium-sized bowl, stir together the flour, baking powder, and salt, set aside.
  • In a large bowl stir together the brown sugar with the melted butter until combined. Whisk in the eggs and vanilla until smooth.
  • Add the dry ingredients to the wet and stir to combine.
  • Press this mixture into the prepared baking dish, I find using wet fingers for this helps.
  • Stir together the granulated sugar and cinnamon in a small bowl.
  • Pour this mixture in two lines down the length of the blondie batter.
  • Using a butter knife, make swirls through the cinnamon sugar and dough.
  • Bake for 25-30 until a toothpick inserted into the center comes out clean. Let cool completely.
  • While the blondies cool, make the icing by creaming together the cream cheese and butter in a medium-sized bowl until smooth with an electric hand mixer. Add the powdered sugar a little at a time until incorporated. Stir in the vanilla. Whip on high speed for 2 minutes until light and fluffy.
  • Cut the blondies into bars and zig-zag the icing on top, I like to use a pastry bag for this. Alternatively, you can spread the icing on top of the bars in a layer, then cut to serve.