Ingredients
Scale
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cream cheese, softened
- 1/4 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a small loaf pan (approx. 9×5 or 8×4 inches) or a 6-inch square baking dish. Line the pan with parchment paper, leaving an overhang on the sides. This allows you to lift the blondies out easily once they have cooled.
- In a medium mixing bowl, whisk together the melted butter and 1/2 cup of brown sugar until smooth. Add the egg yolk and vanilla extract, whisking vigorously until the mixture looks glossy. Using a spatula, gently fold in the flour and salt just until no streaks of white remain. Do not overmix, as this can make the blondies tough.
- In a small bowl, combine the 1 tablespoon of melted butter, 2 tablespoons of brown sugar, and the cinnamon. Stir until it forms a thick paste. Spread half of the blondie batter into the prepared pan. Drop small dollops of the cinnamon mixture over the batter. Top with the remaining blondie batter, then dollop the rest of the cinnamon mixture on top. Use a butter knife or toothpick to swirl the cinnamon mixture into the batter in a figure-eight motion.
- Place the pan in the center of the oven and bake for 22 to 25 minutes. The edges should be golden brown and beginning to pull away from the sides, while the center should still look slightly soft. Avoid overbaking to maintain that fudgy texture. Remove from the oven and let the blondies cool completely in the pan.
- While the blondies cool, prepare the glaze. In a small bowl, beat the softened cream cheese until smooth. Whisk in the powdered sugar, vanilla, and 1 teaspoon of milk. Add more milk if you prefer a thinner consistency. Drizzle the glaze generously over the cooled blondies. Lift the blondies out of the pan using the parchment paper and cut them into four large squares.
- Cook Time: 40 minutes