My husband isn’t partial to summer fruit- with the exception of freshly picked strawberries. He loves bananas, Bartlett pears, and cantaloupe. 🙂 Before the summer berry and peach baking season, I made these pie bars to embrace sweet and juicy Bartlett pears.
The bars have a Danish-style pie crust which very tender because it incorporates milk and egg yolks instead of ice water. It was really delicious. I also loved the cream cheese glaze spread over the top.
This recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. I weighed most of the dry ingredients as well as the peeled and cored fruit. I also used fine sea salt and omitted the brandy.
It was a wonderful springtime dessert but it would also be fabulous for Thanksgiving.
For the Crust:
1/2 cup (120 g) whole milk, plus 1 or 2 T if needed
2 large egg yolks
2 1/2 cups (355 g) all-purpose flour, plus more for dusting
2 T granulated sugar
1 tsp fine sea salt
2 cup (2 sticks or 227 g) cold unsalted butter, cut into 20 pieces
For the Apple-Pear Filling:
8 cups (1100 g) Bartlett pears, peeled, cored and sliced 4mm thick (I used 6 organic pears)
1 cup (150 g) peeled and grated Gala apples (I used one large Gala apple)
1/3 cup (65 g) light brown sugar
1/4 cup (50 g) granulated sugar, plus 2 T for sprinkling
3 T cornstarch
1 tsp freshly squeezed lemon juice
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp fine sea salt
2 T unsalted butter, melted
1 T brandy (I omitted it)
1 tsp pure vanilla extract
For the Egg Wash:
1 large egg
pinch of fine sea salt
1 T (15 g) water
For the Cream Cheese Glaze:
2 oz (57 g) cream cheese, at room temperature
2 T whole milk
1/2 tsp pure vanilla extract
pinch fine sea salt
1 to 1 1/4 cups (120 to 145 g) confectioners’ sugar
To Make the Crust:
In a small bowl or liquid measuring cup, combine the milk and egg yolks. Place in the refrigerator.
In the bowl of a stand mixer fitted with a paddle, mix the flour, granulated sugar, and salt on low speed until combined.
Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute.
Add the rest of the butter and continue mixing until the butter is broken down in various sizes. (most should be the size of small peas but some pieces may be larger) Make sure that all of the flour is moistened.
With the mixer running on low speed, slowly add the milk-egg mixture, and mix until the dough starts to come together. If the dough is having trouble coming together, add 1 or 2 more tablespoons of milk.
Divide the dough in half, place each piece on a separate piece of plastic wrap and flatten each slightly into a square.
Cover and refrigerate until cool but still soft, about 45 minutes.
On a lightly floured piece of parchment paper, roll one square of the dough into a 9×13-inch rectangle (22×33 cm). (I covered the top with plastic wrap and rolled the dough 1/8-inch thick, using a bench scraper to cut pieces and patch to form the proper shape.)
Transfer the dough to a 9×13-inch metal baking pan. Gently pat the dough into the bottom. Place the pan in the refrigerator while you make the filling.
Roll out the second square of dough into a 9×13-inch (22 by 33 cm) rectangle using the same method. Place on an inverted sheet pan in the refrigerator while you make the filling.
To Make the Filling:
Use a food processor to slice the pears 4mm thick and coarsely grate the apple(s).
Combine the sliced pears, grated apple, brown sugar, 1/4 cup (4 T or 50g) granulated sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl.
In a small liquid measuring cup or bowl, combine the melted butter, brandy (if using), and vanilla. Pour over the pear-apple mixture and toss to combine.
To Make the Egg Wash:
Whisk the egg, salt, and water together in a small bowl; set aside.
Fill the prepared pie shell with the pear-apple mixture and smooth the top.
Remove the top crust chilling on the inverted sheet pan from the refrigerator. Place the dough over the top of the filling. (It does not need to be sealed to the bottom layer.) Trim any excess with kitchen shears or a sharp knife.
Gently cut a few steam vents into the top layer of dough. (I cut 11 vents.)
Chill the pie in the pan in the freezer for 20 minutes while the oven preheats.
Adjust an oven rack to the lowest position. Preheat the oven to 400 degrees F (200 degrees C).
Place a sheet pan on the oven rack while the oven is preheating. (The preheated sheet pan helps crisp the bottom of the pie crust.)
When the pie is ready to bake, brush the top of the pie with the egg wash. Sprinkle the top with the 2 T reserved granulated sugar.
Transfer the pie to the preheated sheet pan and bake for 45 to 60 minutes, rotating halfway through, until the crust is golden brown and the juices are bubbling. (I baked mine for 50 minutes.)
Transfer the pan to a wire rack and let cool while you make the icing.
To Make the Cream Cheese Glaze:
In a small bowl, use a hand mixer to mix the cream cheese, milk, vanilla, and salt until smooth.
Add 1 cup (120 g) of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more confectioners’ sugar until the desired consistency is reached.
Once the bars are cool, top them with the glaze; spread to the edges.
Note: The pie bars are best eaten the same day they are made but can be refrigerated in an airtight container for up to 2 days.
Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.
This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.
Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.
Yield: 8 servings
For the Dough:
1/3 cup warm whole milk (110°F) (I used whole milk)
2 teaspoons active dry yeast
5 tablespoons granulated sugar, divided
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
4 tablespoons(1/2 stick) butter, at room temperature, cut into cubes
For the Filling and to Finish the Bread:
freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
6 tablespoons granulated sugar
3 tablespoons unsalted butter, cut into cubes, at room temperature
1 pinch kosher salt
1 large egg, beaten
confectioners’ sugar, for dusting, optional
To Make the Dough:
In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.)
Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)
To Make the Filling and to Finish the Bread:
In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
Spread the filling evenly over the surface of the bread.
Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
Using a sharp knife, cut the dough in half lengthwise.
Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
Carefully brush the wreath with the egg wash.
Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.
The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.
The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.
We have pizza night once a week- usually on Sundays. We vary the type and toppings, of course. 🙂 During the initial lockdown, we started experimenting with many variations of garlic knots to eat with our special pizza. I now realize that pizzeria versions are soaked in an incredible amount of oil. I opted for a drizzle before and after baking instead.
We made them with different doughs and determined that a 24-hour pizza dough (one of my favorites) resulted in our preferred garlic knots. We also attempted to make them with sourdough pizza dough (of course!) but they were too puffy. We experimented with different baking temperatures as well. I found that a higher oven temperature and shorter baking time resulted in more tender garlic knots.
This recipe makes two batches of eight knots; I froze half and thawed them in the refrigerator prior to baking with excellent results. Great.
Yield: about 16 garlic knots
For the Dough:
153 grams (1 1/4 cups) 00 Flour
153 grams (1 1/4 cups) King Arthur All-Purpose Flour
8 grams (scant 2 teaspoons) fine sea salt
2 grams (scant 1/2 teaspoon) active dry yeast OR 4 grams (scant 1 teaspoon) fresh yeast
4 grams (scant 1 teaspoon) good olive oil
202 grams (1 cup minus 1 T) lukewarm water
For the Topping: (make half if freezing half of the garlic knots)
5 to 6 T extra-virgin olive oil
6 garlic cloves, minced
1-2 pinches coarse salt
dash of red pepper flakes, or more to taste, optional
1/4 cup freshly grated Parmesan cheese, optional
marinara sauce, optional
minced parsley, for garnish, optional
To Make the Dough (24 to 48-hours in advance):
In a bowl, thoroughly combine the flours and salt; make a well in the center.
In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water.
Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading.
After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Flour your hands and the work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as necessary. The dough will be nice and sticky, but after a few minutes of kneading it should come together into a smooth mass.
Divide the dough into 2 pieces, shape them gently into balls, and wrap them tightly in plastic wrap.
Refrigerate the dough for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure- which results in a chewy, pliable crust with great flavor.
To Shape the Dough:
Roll each dough ball into an 8-inch log.
Using a knife or bench scraper, cut each log into 8 pieces (approximately 1-inch each and equal in size).
Roll each piece into and 8-inch long rope. (You will have 16 ropes.)(I did this by hand but my kids also used a rolling pin.)
Tie each rope into a knot. (The ends can be tucked underneath or left out.)
Arrange the knots on two aluminum foil-lined baking sheets. (I ultimately preferred aluminum foil over parchment paper because of the high oven temperature.)(At this point some of the garlic knots can be frozen- see note below.)
Lightly cover and let them rest in a warm spot for at least 30 minutes, or up to 45 minutes. (I used a proofing oven.)
Meanwhile, preheat the oven to 500 degrees. (I used the baking stone setting with a stone placed in the lowest position.)
When the rise time is nearly complete, prepare the topping.
To Prepare the Topping:
Combine the olive oil, minced garlic, salt, and red pepper flakes, if using, in a small skillet.
Cook for about 1 minute, or until fragrant. Remove from heat and reserve.
To Bake & Serve the Garlic Knots:
When the rise time is complete, brush the top of the garlic knots with a little more than half of the garlic-olive oil topping.
Bake in the preheated oven for about 5 to 7 minutes, or until golden brown.
Remove from oven and brush with remaining garlic-olive oil topping.
Garnish with freshly grated Parmesan and/or parsley, as desired. Serve plain or with marinara sauce for dipping.
Note: Cover and store leftover garlic knots in the refrigerator for up to 1 week.
To Freeze Dough Prior to Baking: Arrange the shaped knots on a plastic wrap-lined baking sheet. Freeze, uncovered, for 1-2 hours. Remove from the freezer. Knots should be frozen and no longer sticky. Place into a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator or on the counter. Bring to room temperature, arrange on 2 foil-lined baking sheets, cover lightly, and allow to rest/rise in a warm spot for 1 hour before baking as above.
My kids ate this tender and delicious soda bread with their bowl of celebratory Lucky Charms for breakfast this morning. 😉 It was also wonderful on its own with and without a little butter and jam. It could be warmed and served with dinner as well.
The recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King, the founder of Tate’s Bake Shop. I incorporated whole wheat pastry flour, unsalted butter, coarse salt and modified the baking time for a convection oven. My husband thought that it may be the best version I’ve ever made. Great.
Yield: two 7 to 8-inch round loaves
2 cups all-purpose flour
2 cups whole wheat pastry flour
2 T granulated sugar
1 T baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
8 T (1/2 cup or 1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 cup raisins
2 to 3 T caraway seeds, to taste
2 cups buttermilk (I used low-fat)
Preheat the oven to 375 degrees, preferably on convection. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Using a pastry blender or fork, cut in the butter until the mixture resembles a coarse meal.
Add the raisins and caraway seeds and toss lightly.
Add buttermilk and mix with a fork until all dry ingredients are moistened. (The dough will be very soft and wet.)
Form the dough into a ball and turn it out onto a lightly floured board or counter. Knead for about 30 seconds or until the dough is smooth.
Divide the dough into two equal portions and shape into balls.
Place the dough on the prepared baking sheet. Using a sharp knife, cut and “X” on top of each loaf about 1/4-inch deep.
Bake for 35 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until crusty and golden. (I baked my loaves on convection for 37 minutes.)
One more recipe from Sarah Kieffer’s new cookie book!
These wonderful cookies may have tasted even more spectacular because they looked so simple and unassuming. Wow. The extra teaspoon of molasses may have been the secret ingredient. Like her snickerdoodles, they had a crispy edge and soft center.
The recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars and More by Sarah Kieffer. I chilled the dough prior to baking and modified the cookie size. I also reduced the amount of granulated sugar needed for rolling. Great!
Yield: 30 to 32 cookies
364 g (2 1/2 cups plus 1 T) all-purpose flour
3/4 tsp baking soda
3/4 tsp salt (I used fine sea salt)
1 cup (2 sticks or 227 g) unsalted butter, at room temperature
350 g (1 3/4 cups) dark brown sugar
1 tsp molasses
1 large egg plus 1 large yolk
2 tsp pure vanilla extract
50 g (1/4 cup) granulated sugar, for rolling
Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C). (I did not use the convection setting.)
Line rimmed sheet pans with parchment paper.
In a medium bowl, combine the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes.
Add the egg, yolk, and vanilla, and beat on medium speed until combined.
Add the flour mixture and beat on low speed until just combined.
Place the granulated sugar in a small bowl.
Using a medium-sized cookie scoop, ration the dough into 30g (1 oz or 1 1/2 T) portions. (At this point, I wrapped the scoops with plastic wrap and chilled them. I baked half after 1 hour and the other half after 24 hours.)
Roll each ball in the granulated sugar and place 8 cookies on each sheet pan.
Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 12 to 13 minutes (for the chilled dough).
Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Repeat with remaining dough.
Note: Store cookies in an airtight container at room temperature for up to 3 days.
I first read about Sarah Kieffer’s famous pan-banging baking method when her Giant Crinkled Chocolate Chip Cookie recipe was published in The New York Times, adapted from The Vanilla Bean Baking Book. During the baking process, the sheet pan is intermittently tapped on the oven rack. The resulting cookies have a “crinkled,” rippled, crisp outer edge and soft center. I love how they look. The added bonus is that they have to be large- giant– in order for the method to be successful.
In Kieffer’s second cookbook, 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More, she has an entire chapter devoted to pan-banging cookies. I can’t believe that it has taken me this long to bake them! The original chocolate chip cookie recipe has been modified in the new book. I will have to try the chocolate chip cookie version, of course, but I loved the idea of making giant crinkled snickerdoodles.
I did find that the method was only successful with three cookies per sheet pan. It may be be because the dough is closer to the center of the pan but I’m not exactly sure. The pans with four cookies cracked on the edges and spread more than the pans with three cookies. I reduced the amount of cinnamon sugar topping in the recipe below because there was excess.
The original recipe states that it yields twelve cookies, but, after weighing the rationed dough, each batch (sadly) only yielded ten cookies. I immediately made a second batch to share after baking the first ten cookies! We loved them.
Yield: 10 giant cookies
For the Cookie Dough:
284g (2 cups) all-purpose flour
1 tsp baking soda
3/4 tsp salt (I used fine sea salt)
1/2 tsp cream of tartar
1/4 tsp freshly grated nutmeg
1 cup (2 sticks or 227g) unsalted butter, at room temperature
300g (1 1/2 cups) granulated sugar
1 large egg
1 tsp pure vanilla extract
For the Topping:
25g (2 T) granulated sugar
1/2 T ground cinnamon
Adjust an oven rack to the middle of the oven. (The remaining oven racks should be below this middle rack to not interfere with the pan-banging.)
Preheat the oven to 350 degrees F (180 C). (I did not use the convection setting.)
Line 3 rimmed sheet pans with aluminum foil, dull-side up.
In a small bowl, whisk together the flour, baking soda, salt, cream of tartar, and nutmeg.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute.
Add the 300g (1 1/2 cups) sugar and beat on medium speed until light and fluffy, 2 to 3 minutes.
Add the egg and vanilla and mix on low speed to combine.
Add the flour mixture and mix on low speed until combined.
In a small bowl, combine the 25g (2 T) and ground cinnamon for the topping.
Form the dough in to 85 to 86g (3 oz or 1/4 cup) balls. (I initially used the combination of a large and medium cookie scoop, but found it was easier to just weigh chunks of dough.) Place all of the dough balls on a plate until all of it has been rationed.
Roll each ball in the cinnamon-sugar topping.
Place 3 cookies an equal distance apart on the sheet pans. (One will be leftover to bake after a sheet pan has cooled.)
Bake the cookies one pan at a time.
Bake until the dough balls have flattened but are puffed slightly in the center, 8 minutes.
Lift one side of the sheet pan up about 4 inches (10 cm) and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. (I repeated this lifting the other side of the pan as well.)
After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times, every 2 minutes, to created ridges around the edge of the cookie. Bake for 14 to 15 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. (To keep track, I actually kept a paper to keep track of the timing: 8*2*2*2*1.)
Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling.
Note: Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).
One of the most dangerous things I’ve ever done is to “join” baking groups on Facebook. The beautiful baked goods that are shared make me feel compelled to bake and to try cookbooks that are raved about.
This recipe is from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer. This book has a major fan base online. I’m only one recipe in and am already a huge fan. 🙂
Baked goods that involve cinnamon-sugar are a crowd-pleaser in my house so selecting cinnamon roll blondies out of this book was an obvious choice. These blondies had the added bonus of incorporating nutty brown butter too. I weighed the ingredients when possible. Fabulous!
Yield: One 9×13-inch pan, about 24 small blondies
For the Brown Butter Blondie Base:
2 cups (284g) all-purpose flour
1 1/2 tsp baking powder
1 cup (2 sticks or 227g) unsalted butter
1 cup (200g) granulated sugar
1 cup (200g) brown sugar (I used dark brown sugar)
1 1/2 T pure vanilla extract
1 tsp salt (I used coarse salt)
2 large eggs, at room temperature
4 large egg yolks, at room temperature
For the Cream Cheese Filling:
4 oz (113g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 tsp pure vanilla extract
pinch salt (I used coarse salt)
For the Cinnamon Sugar Swirl:
1/4 cup (50g) brown sugar (I used light brown sugar)
2 T unsalted butter, at room temperature
pinch of salt (I used coarse salt)
1 T ground cinnamon
To Make the Brown Butter Blondie Base:
Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C).
Grease a 9×13-inch (23×33-cm) baking pan and line with a parchment sling. (I used a metal baking pan.)
In a medium bowl, whisk together the flour and baking powder.
In a medium saucepan over medium heat, melt 12 tablespoons (170g) of the butter. Brown the butter until it is dark golden brown and smells nutty, about 2 to 3 minutes.
Remove from heat and add the remaining 4 tablespoons (57g) butter to the pot, swirling the pot until the butter stops foaming.
Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature.
Add the eggs and egg yolks and whisk until combined.
Transfer the butter-egg mixture to the bowl with the flour mixture and stir until just combined.
Transfer the batter to the prepared pan, and smooth into an even layer. Set aside while you make the toppings.
To Make the Cream Cheese Filling:
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes.
Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.
To Make the Cinnamon Sugar Swirl:
In a small saucepan or skillet, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved.
Remove from the heat and stir in the cinnamon until combined.
Dollop the cream cheese and cinnamon sugar over the top of the brown butter blondie batter base in the prepared pan, alternating between the two.
Drag the tip of a butter knife through the batter, creating swirls. (I created swirls parallel to the length and the width of the pan.)
Bake for 25 to 29 minutes, or until a wooden skewer or toothpick inserted into the blondies comes out with only a couple of crumbs. (The testing spot should be in a central location that does not have the toppings because they will appear wet when the base is fully baked.)
Transfer the pan to a wire rack and let cool completely.
Use the parchment sling to gently lift the blondies from the pan. Cut into bars.
Note: Store blondies in an airtight container at room temperature for up to 2 days. (We placed a few in the refrigerator and they were also absolutely fabulous chilled.)