• Prep: Preheat the oven to 350℉

  Line an 8x8 light colored metal baking pan with parchment paper and set aside.
• Make the brown butter: Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

  Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.

  Your brown butter should come out to 110-115g after browning.
  10 tbsps (140g) unsalted butter
• Make the blondies: In a medium bowl, add the slightly cooled brown butter, brown sugar, and molasses and mix until combined. Then add the egg and vanilla extract and mix until completely combined. Then sift in the flour, baking soda, salt, cinnamon, ginger, nutmeg, and all spice, mix until just incorporated. Do not over mix.
  ⅔ cup (133g) brown sugar, packed, 1 tablespoon (20g) molasses, unsulphured, 1 large egg, 1 teaspoon vanilla extract, 1¼ cup (150g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, ¾ teaspoon ground cinnamon, ⅛ teaspoon ground allspice, ⅛ teaspoon ground nutmeg
• Pour the batter into the prepared pan. Spread it with an offset spatula,
• Bake: Place the blondies in the oven and bake for 20-22 minutes. The blondies will have puffed up, especially around the edges. A toothpick inserted in the center will come out mostly clean. Don't over bake. Let cool before frosting.

Spiced Cream Cheese Frosting

• In a medium bowl, combine cream cheese and softened butter and beat using a handmixer until smooth, about 2 minutes. Then add in the salt and spices and beat until combined. Lastly, add in the powdered sugar ¼ cup at a time and mix until completely smooth. If too stiff, add a splash of milk to thin it out to a spreadable consistency.
  3 oz. cream cheese, 1 tablespoon unsalted butter, ¼ teaspoon salt, ¼ teaspoon cinnamon, pinch of ground nutmeg, ground ginger, ground allspice, 1 cup powdered sugar
• Frost blondies, slice, and enjoy.
• Store frosted blondies in the refrigerator for up to 5 days.