Cinnamon Swirl Blondies Food

CINNAMON SWIRL BLONDIE

Steps:

• Preheat the oven to 350 F Grease an 8x8" baking pan.
• Melt 2/3 cup butterin a small saucepan and let it cook until it is golden brown but not burnt.
• Set aside to cool slightly. In a baking bowl, combine flour, baking powder, and salt.
• In another baking bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth.
• Add the eggs one at the time. then vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined.
• Spread the batter in the prepared pan. In a saucepan, melt 1/4 cup butter for the cinnamon swirl.
• Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it inches Don't try to do a fancy pattern; it all bakes together.
• Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving.

CINNAMON ROLL BLONDIES

Steps:

• 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.
• Mix the melted butter with the brown sugar, cinnamon, and salt Set aside.
• Heat oven to 350F. Prepare a 9x13-inch baking sheet by spraying or greasing it and and lining with parchment paper. Set aside.
• 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.
• 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.
• Add in the flour and baking powder, and continue to whisk until just combined. (Don't over-mix.)
• 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.
• 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.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.