Makes 16 bars


For the blondies:
  • Cooking spray
  • 16 Tbsp. (2 sticks) unsalted butter
  • 2 cups brown sugar
  • 2 large eggs
  • 1 Tbsp. pure vanilla extract
  • 1 Tbsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups all-purpose flour

    For the frosting:
  • 2 Tbsp. unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups confectioners' sugar
  • 2 to 3 Tbsp. heavy cream, or milk


    Prepare the blondies: Preheat your oven to 350°. Spray a 9-×13-inch rectangular baking pan with cooking spray; set aside.

    Melt the butter in a large saucepan over medium heat. Whisk in the brown sugar until combined. Whisk in the eggs, one at a time, followed by the vanilla. Whisk in the cinnamon, baking soda, salt and flour until a thick batter has formed.

    Spread the blondie batter in the prepared pan in an even layer and bake for 20 to 22 minutes, until a toothpick inserted near the center comes out clean, or with moist crumbs. Remove from the oven and allow to cool completely.

    Prepare the frosting: Beat together the butter, cream cheese and vanilla in a medium bowl, using an electric mixer, until combined. Beat in the confectioners' sugar and cream until a fluffy, spreadable frosting has been achieved. Spread the frosting evenly over the blondies and refrigerate for at least 1 hour to set before cutting into bars.

    From Two in One Desserts: Cookie Pies, Donut Shakes and More Clever Concoctions (Countryman Press) by Hayley Parker.

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