Blondies with Cinnamon Cream Cheese Frosting

When Bob’s Red Mill asked me to create a fun new recipe using their organic unbleached flour, I started racking my brain… I’ve been making this blondie recipe for years now – Chewy, buttery bars with perfectly crisp edges and those extra gooey pieces in the middle of the pan. My favorite way to eat them has always been warm out of the oven with a scoop of ice cream on top… Until now.

I scandalously topped them with frosting… It’s commonplace to see brownies with frosting. But never blondies… Why? Let’s change that!

But, this isn’t just any frosting… This is cream cheese frosting with a bit of cinnamon, nutmeg and vanilla thrown in. If there were a cross between a blondie and carrot cake – this would be it. Perfect deliciousness… Chewy blondies with those decadent carrot cake spices and whipped cream cheese frosting.

INGREDIENTS
BLONDIES:

• 1½ cups Bob's Red Mill Organic Unbleached White Flour 7½ ounces
• 1 tsp baking powder
• ½ tsp salt
• 1½ cups packed light brown sugar 10½ ounces
• 12 Tbsp unsalted butter at room temperature
• 2 large eggs
• 1½ tsp vanilla extract

FROSTING:

• 4 Tbsp unsalted butter at room temperature
• 6 oz cream cheese
• 1 ½ cups confectioners’ sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• Pinch of salt

INSTRUCTIONS
BLONDIES:

1. Adjust oven rack to the middle position and preheat the oven to 350 degrees.
2. Spray a 13- by 9-inch baking pan with cooking spray or grease with butter.
3. In a medium bowl, whisk the flour, baking powder and salt together. Set aside.
4. In a second medium bowl, whisk the softened butter and brown sugar together until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined.
5. ..............................

for full recipes please see : www.platingsandpairings.com

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