Friend in Knead
I was recently at Trader Joe’s and saw the cinnamon roll blondie for fall and immediately I knew I needed to make it with sourdough!
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Wet Ingredients:
1/2 cup unsalted butter, browned and cooled
1/2 cup brown sugar
1/2 cup white sugar
Combine sugar into butter.
Whisk in:
1 egg
1 egg yolk
1 teaspoon bourbon vanilla
Add 1/3 cup sourdough discard.
Mix until ingredients are just incorporated.
Whisk together in a separate bowl:
1 1/4 cup (156 g) AP flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoons baking powder
1/2 teaspoons sea salt
Mix into wet ingredients until just incorporated.
In a separate small bowl make your filling.
Cinnamon sugar paste:
1/4 cup salted butter, melted
1/4 cup brown sugar
1/4 cup white sugar
2 t cinnamon
1 T flour
Combine to make a paste.
Preheat oven to 350 F. Line a 9x9 brownie pan with parchment paper and lightly spray with oil. Transfer your batter to your pan, and press lightly into edges with fingers. With a spoon, drop 1 Tablespoon sized lumps of sugar paste on top. Distribute over the top. Swirl into batter with a toothpick or butter knife. You don’t want to over incorporate, just swirl it in.
Bake at 350 F for 30-40 minutes. The edges should be looking crispy but the center will still be doughy. Allow to cool completely and set up before icing (3-4 hours).
When blondie has cooled make your icing.
Cream cheese Icing:
2 oz cream cheese, softened
1/2 cup powdered sugar
1/4 t vanilla
Pinch of salt
1 1/2 Tablespoons milk to thin it
Beat with hand beaters till smooth. Transfer to a piping back or ziplock and cut off 1/4 inch tip. Drizzle icing on top of blondie. Allow icing to set 30 minutes before cutting into blondie.
Makes 9 blondies
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