Gooey Cinnamon Blondies Bars (Print Version)
# Ingredients:
→ Blondie base
01 -
½ teaspoon baking powder
02 -
¼ teaspoon salt
03 -
1⅓ cups all-purpose flour
04 -
½ cup unsalted butter, melted
05 -
¾ cup light brown sugar, packed
06 -
1 large egg
07 -
½ teaspoon pure vanilla extract
→ Cinnamon swirl
08 -
Pinch of salt
09 -
1½ teaspoons ground cinnamon
10 -
2 tablespoons unsalted butter, cut into pieces
11 -
¼ cup light brown sugar, packed
→ Cream cheese icing
12 -
Couple drops of vanilla extract
13 -
3-4 tablespoons powdered sugar, sifted if it’s clumpy
14 -
2 oz cream cheese, super soft or almost runny
15 -
1-2 tablespoons milk
# Instructions:
01 -
Get your oven hot at 350°F. Lay some foil inside an 8x8 pan and spray it well so nothing sticks. Leave it off to the side till you need it.
02 -
Toss melted butter and brown sugar into a big bowl and whisk till it’s mixed together and looks smooth, about a minute. Crack in the egg and add vanilla. Pile the flour, salt, and baking powder right on top. Mix everything up with a rubber spatula. Once it’s just blended, drop that batter into your pan and spread it out.
03 -
Set a small pot on the stove over medium heat. Melt the butter, then add in the brown sugar. Whisk as it heats up so the sugar melts in. Turn the heat off. Stir in the cinnamon and a pinch of salt now.
04 -
Spoon or drizzle the cinnamon mix on top of your blondie batter. Swirl it around with a sharp knife but don’t go too deep—just the top is good. A few quick figure-8s work best. If you do less swirling, the pattern will really pop.
05 -
Slide the pan in the oven for 21 to 24 minutes. You want the edges a little browned, the center to stay a bit wobbly, and everything to be puffed up. Don’t let them overcook. Take out and cool them all the way on a wire rack.
06 -
Grab a whisk or hand mixer to stir up the cream cheese until creamy. Add the powdered sugar, a splash of milk, and some vanilla. Beat it again until it’s smooth. If you need, add more milk to thin or extra powdered sugar to make it thicker.
07 -
Pour the cream cheese icing over completely cooled blondies. Cut into bars and dig in.
# Notes:
01 -
Fluff up your flour with a cup, spoon out a big scoop, then scrape off the top with a knife for a proper measure.