These are kind of like them, but with a thicker blondie base. But absolutely just as good!
· 2 cups flour
· 3 t cinnamon, separated
· ½ t baking powder
· ½ t baking soda
· ½ t Alaskan Vanilla-Infused Sea Salt (As I’ve said in other recipes you can certainly use regular salt but if you can get your hands on this, absolutely give it a try – it’s fun and adds a nice kick of flavor)
· 1 cup butter, softened to room temperature
· 2 cups dark brown sugar
· 2 eggs, brought to room temperature
· 1 egg yolk, brought to room temperature (this is in addition to the 2 eggs above)
· 2 t vanilla
· ½ cup sugar
· 1 cup, cinnamon chips (Hershey’s makes them)
· 4 T cream cheese
· 2 T heavy cream
· 2 cups powdered sugar
· 3 t vanilla
· ½ t Alaskan Vanilla-Infused Sea Salt (same as above – you absolutely don’t have to use special salt, but it’s special for a reason)
DirectionsButter and flour an 8” or 9” square pan and set that aside (or like I did, line one with aluminum foil and spray it with non-stick spray).
We’ll make the blondies first, then the icing.
In a medium or large bowl pour the dry ingredients – flour, 2 teaspoons of the cinnamon (set aside the last one), baking powder, baking soda and salt. Whisk together until well combined. Put that to the side but don’t worry – we’ll get to it soon.
In a small bowl whisk the remaining 1 t of cinnamon with the half cup of sugar and set that aside as well.
In a separate large bowl put the butter and brown sugar and beat until well combined. Then add in the eggs, additional egg yolk and vanilla and do the same.
Take your flour mixture and pour it into the butter mixture. Mix together with a wooden spoon (don’t use the mixer here – you want to get everything just combined and you don’t want to overmix). Finally, add in the cinnamon chips and mix gently until they’re well distributed.
Pour the batter into your prepared pan, and then sprinkle the cinnamon sugar mix evenly over the top. If you’d like, you can take a knife and make decorative swirls with the cinnamon sugar.
Bake the blondies at 350 for about 35-40 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean.
Take the blondies out of the oven and cool on a wire rack.
When the blondies are cool you can make the icing. Put all the ingredients (cream cheese, heavy cream, powdered sugar, vanilla and salt) into a small sauce pan and heat over a low heat, whisking regularly, until everything is well combined (whisk instead of stir, otherwise the cream cheese will leave chunks).
Take the icing off the heat and let it cool for about 15 minutes, then pour it onto the cooled blondies. Cut that bad boy up, and you’re done!