Cinnamon Roll Blondies

Instructions

For the cream cheese filling:

1. Combine the cream cheese, sugar, vanilla, and salt in a medium sized bowl and whisk together or mix with a hand mixer until smooth. Set aside.

For the cinnamon sugar swirl:

1. Mix the melted butter with the brown sugar, cinnamon, and salt Set aside.

For the blondies:

1. Heat oven to 350F. Prepare a 9x13-inch baking sheet by spraying or greasing it and and lining with parchment paper. Set aside.
2. Melt 12 tbsp (170 g) of the butter in a medium saucepan and and cook over medium heat until it is dark amber and starts to smell nutty, about 2-3 minutes. Remove from the heat and stir in the remaining 4 tbsp (57 g) of butter.
3. Pour into a large bowl. Stir in the sugars, vanilla, and salt. Stir to combine.
   Allow to cool to slightly, (I waited about 5 minutes,) then stir in the eggs and egg yolks. Whisk until combined.
4. Add in the flour and baking powder, and continue to whisk until just combined. (Don't over-mix.)
5. Pour the batter into the prepared pan and spread it into an even layer. Put dollops of the cream cheese filling and the cinnamon sugar swirl on top of the batter, alternating between the two. Using the tip of a butter knife, drag it through the toppings to create swirls.
6. Bake for 25-29 minutes or until a toothpick comes out with a few moist crumbs. (No wet batter but not completely clean.) Transfer to a wire rack to cool completely. Lift the blondies from the pan and cut into squares.