Cinnamon Roll Blondies

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F [180°C]. Grease a 9 x 13in [23 x 33cm] baking pan and line with a parchment sling.

In a medium bowl, whisk together the flour and baking powder.

In a medium saucepan over medium heat, melt 12 tbsp (170g) of the butter. Brown the butter until it is dark golden brown and giving off a nutty aroma, 2-3 minutes. Remove from the heat and add the remaining 4 tbsp (57g) of butter to the pot, swirling the pot until the butter stops foaming. Add the granulated and brown sugars, vanilla, and salt, and stir to combine. Let the mixture cool to room temperature. Add the eggs and yolks and whisk until combined. Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined.

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the granulated sugar, vanilla, and salt, and mix on medium speed until well combined.

In a small saucepan, melt the brown sugar, butter, and salt together over low heat until the sugar is dissolved. Remove from the heat and stir in the cinnamon until combined.

Transfer the blondie batter to the prepared pan, and spread into an even layer. Dollop the cream cheese and cinnamon sugar over the top of the batter, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.

Bake for 25-29 minutes. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the blondies from the pan. Cut them into bars. Store blondies in an airtight container at room temperature for up to 2 days.