Melt butter in a medium-size saucepan and cook over medium-high heat, swirling often, until the butter is browned and fragrant, about 4 minutes. Immediately pour the butter into a small heatproof bowl; Cool slightly, then place in refrigerator to chill until firm.
Preheat oven to 350°F. Line one 8x8 or 9x9-inch pan with foil (leave ends to overhand for lifting out later) and lightly grease.
In a large bowl, beat chilled brown butter and brown sugar with an electric mixer until creamy. Add egg, vanilla and milk and beat until well combined. Set aside. In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Add flour mixture to the butter mixture and stir until just combined. Spread the batter in prepared pan. Set aside.
In a medium bowl, beat cream cheese until smooth and then add sugar and egg, mixing until creamy and smooth. Drizzle the cream cheese mixture over batter and gently swirl into the batter using a swooping zigzag motion with the tip of a butter knife.
In a small bowl, combine turbinado sugar and cinnamon. Sprinkle evenly over top of blondies.
Bake at 350°F for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
Cool blondies completely, then transfer pan to refrigerator for at least two hours before serving. Once chilled, remove blondies from pan using excess aluminum foil. Remove foil place on cutting board, cut into 12-16 pieces and serve chilled or at room temperature.
Blondies can be stored in an airtight container for up to 5 days.
Notes: Browning the butter can be done up to one day in advance. Additional whole wheat flour can be used in place of white flour if desired.
Makes one 8-inch or 9-inch pan, about 16 servings
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