Carrot Cake Blondies

• 1 cup of butter (227g)
• 1 cup of brown sugar (220g)
• 2 large eggs (100g)
• 1 teaspoon of vanilla extract (4g)
• 1 teaspoon of salt (5g)
• 1 and ½ cups of flour (180g)
• 1 teaspoon of baking powder (4g)
• 1 cup of grated carrots (110g)

• 8 ounces cream cheese (227g)
• 1 cup of butter (227g)
• ⅓ cup of brown sugar (73g)
• ⅔ cup powdered sugar (80g)
• ½ teaspoon vanilla extract (2g)
• 1 teaspoon salt (5g)

Start by browning the butter. In a small pan, over medium heat, Let the butter melt and simmer, while constantly stirring, until it was an amber brown. Then Transfer the brown butter to a bowl and let it cool to room temperature for a few hours.

Divide this in half for the blondie batter and the other half for the frosting. Then Start the blondie batter by adding butter, sugar, eggs, and vanilla extract into a large bowl. Whisk this together for 3-4 minutes, until the sugar dissolved.

Then Add in the flour, baking powder, and salt and folded the dry ingredients into the batter until it was well combined. Grate one large carrot and folded the grated carrots into the batter. After, Transfer the batter into a parchment lined 8x8 baking pan and baked this at 325F / 163C for 18-20 minutes.

While this was baking, Make the frosting by adding the cream cheese, butter, sugars, vanilla, and salt into a mixing bowl and whisked this together until the frosting was light and fluffy. Once the blondies were done baking, Let them cool down for about an hour.

Then, Cut them into 9 squares and topped it with the cream cheese frosting.