Ingredients
Scale
Blondies
- 2 sticks melted unsalted butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Swirl
- ½ stick melted unsalted butter
- 4 tablespoons packed light brown sugar
- 1 tablespoon ground cinnamon
Frosting
- 8 ounces cream cheese, room temperature
- ½ stick unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon vanilla bean paste
Instructions
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
- Make the blondies. In a large bowl, stir together butter, sugar, eggs, and vanilla until well combined. Stir in the flour, baking soda, and cinnamon until just combined. Pour into the prepared pan and smooth into an even layer.
- Make the swirl. In a small bowl, stir together butter, sugar, and cinnamon. Dollop onto blondie batter and swirl in using a knife. Bake about 20 minutes until puffed, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
- Once cool, make the frosting. In a large bowl, using a hand or stand mixer, cream the cream cheese and butter until smooth. Add both sugars and beat until creamy and fully combined. Beat in the vanilla, and spread onto the blondies. Cut and serve. Blondies may be stored in an airtight container in the refrigerator for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw in the refrigerator 2-3 hours.
Notes
Recipe adapted from Confessions of a Baking Queen
- Prep Time: 20 minutes
- Cook Time: 20 minutes