Cinnamon Roll Blondie

Method

1. 1
   Make space in the fridge for the cooked blondies.
2. 2
   Preheat oven to 160°C (fan).
3. 3
   In a microwave safe bowl, melt the butter.
4. 4
   Add both white and brown sugar to the mixing bowl.
5. 5
   Pour in melted butter and mix until smooth.
6. 6
   Add vanilla & salt to the mixture, stir to combine.
7. 7
   Add the egg and beat until smooth.
8. 8
   Add flour, mixing until only a few white marks are left.
9. 9
   Using a sharp knife, chop the chocolate into chunks.
10. 10
    Pour in the chocolate chunks and stir through.
11. 11
    Add the mix into the greased & lined 20x20 tin & smooth.
12. 12
    For the cinnamon swirl, add both the white and brown sugar to a bowl, along with the cinnamon and mix well.
13. 13
    Spoon the cinnamon swirl mixture over the blondie batter & swirl through.
14. 14
    Bake at 160°C for 25 minutes.
15. 15
    Allow to cool on a wire rack for 5 minutes.
16. 16
    Pop in the fridge to set.
17. 17
    Once cool, beat the cream cheese & icing sugar until smooth.
18. 18
    Pour over the blondie, sprinkle with cinnamon.
19. 19
    Leave to set in the fridge.
20. 20
    Slice in 16 squares and ENJOY.