Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract (for cheesecake layer)
- Optional: ½ cup chopped pecans or walnuts for added texture
If you’re short on butter, you can substitute half with coconut oil for a subtle twist. For a gluten-free version, swap the all-purpose flour with a 1-to-1 gluten-free baking blend, but be sure to check your baking powder is gluten-free as well. And if cream cheese isn’t your thing, mascarpone can be a lovely alternative to keep that creamy richness.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, whisk together the melted butter and brown sugar until smooth and combined. This reminds me of those early mornings in my grandmother’s kitchen—simple ingredients coming together to create something magical.
- Add the eggs and vanilla extract to the butter mixture and whisk until fully incorporated and slightly fluffy.
- In a separate bowl, sift together the flour, baking powder, salt, and 1 ½ teaspoons of the cinnamon. Gradually fold this dry mix into the wet ingredients until just combined. Overmixing is the enemy here; I learned that the hard way when a batch turned out tough instead of tender!
- For the cheesecake layer, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and remaining ½ teaspoon cinnamon in a medium bowl until smooth and creamy.
- Spread about two-thirds of the blondie batter evenly into the prepared pan. Then, dollop the cream cheese mixture over the blondie layer in spoonfuls.
- Drop the remaining blondie batter by spoonfuls on top of the cream cheese layer. Using a knife or skewer, gently swirl the batters together to create that signature cinnamon roll effect. This swirling step always brings back memories of the artful messes I made as a kid, trying to get the perfect swirl.
- Bake for 35-40 minutes, or until the edges are golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Allow the blondies to cool completely in the pan on a wire rack before slicing. This resting time is key—it helps the layers set and keeps the blondies from falling apart when you cut them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International