• Preheat the oven to 350°F. Spray a 9-inch metal square baking cake pan with cooking spray and line with parchment paper sling.
  Cooking spray
• In a medium saucepan, brown the butter over medium-high heat until golden brown. Remove from the heat and allow to cool for 15 minutes.
  ½ cup butter
• While the butter cools, combine the flour, baking powder and salt in a medium bowl. Stir with a whisk to combine.
  1 cup flour, ½ teaspoon baking powder, ½ teaspoon salt
• In a separate medium sized bowl, combine the cooled butter, brown sugar, vanilla extract, and eggs. Stir with a whisk until smooth and shiny, about 1 minute.
  ¾ cup packed brown sugar, 1 ½ teaspoons vanilla extract, 2 eggs
• Fold the flour mixture into the butter mixture just until combined.
• Transfer the batter to the prepared baking dish. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean and it’s starting to pull away from the edges. Remove from the oven and allow the blondies to cool completely.

For the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, whipping cream, cream cheese, and vanilla. Beat on high speed just until smooth.
  1 ¼ cup powdered sugar, sifted, 3 tablespoons heavy whipping cream, 4 ounces cream cheese, softened, 1 teaspoon vanilla extract
• Spoon frosting onto the cooled blondies and spread in an even layer. Use a spoon to make decorative swirls. Sprinkle with whatever you choose…sprinkles, cinnamon, turbinado sugar, etc.
  Turbinado sugar or sprinkles for the top