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.)