Frosted Brown Butter Blondies

Frosted Brown Butter Blondies

These are fantastic without the frosting but that elevates this dessert to the next level!
Plan Ahead Note: the cream cheese needs to be softened to room temperature.
Course Halloween


  • 5 Tablespoons unsalted butter
  • ¾ cup light brown sugar packed
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract divided
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt divided
  • 1 cup powdered sugar (plus more if you like thicker frosting)
  • 3 Tablespoons milk
  • 3 oz. cream cheese softened
  • 2 oz. bittersweet chocolate chopped


  • Preheat oven to 350°.       
  • Melt butter in a small saucepan over medium-high.  Cook 1-2 minutes or until light brown.  Place butter in a bowl; cool 15 minutes.
  • Stir in brown sugar, oil, 1 teaspoon vanilla, and eggs.  
  • Combine flour, baking powder, and 1/4 teaspoon salt.  Stir flour mixture into butter mixture.
  • Pour batter into an 8" cake pan coated with cooking spray.  Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool.  Transfer to serving plate.
  • Combine remaining 1 teaspoon vanilla, powdered sugar, milk, and cream cheese in a bowl.
  •  Place ¼ cup cream cheese mixture in a ziplock plastic bag.
  • Place chocolate  in a microwave-safe bowl; microwave at HIGH 30 seconds or just until melted, stirring occasionally, cool.  
  • Stir melted chocolate into remaining cream cheese mixture.  Pour chocolate mixture over blondies, spreading to an even layer.  
  • Snip a very small hole in one bottom corner of ziplock bag with cream cheese mixture.
  •  Pipe 3 concentric circles over blondies.
  • Drag a wooden pick out from the center of the pan to the edge, repeating in a circle to create a web pattern.


Recipe adapted from Cooking Light Magazine.