Spiced Blondies With Cream Cheese Frosting

Adapted from Raspberricupcakes:
 http://www.raspberricupcakes.com/2012/08/spiced-blondies-with-chai-infused.html

Spiced Blondies with Cream Cheese Frosting

 

225g unsalted butter, melted 

275g packed light/dark-brown sugar

2 large eggs

1 1/2 tsp pure vanilla extract or vanilla bean paste

2 tbsp Maple Syrup

250g plain flour

1 1/2 tsp ground cinnamon

1 tsp freshly ground pepper

1 tsp ground ginger

1/2 tsp ground cardamom

1/4 tsp ground cloves

1/4 tsp ground coriander seed

½ tsp ground nutmeg

100g Pecans chopped

1/2 tsp salt for flour mixture

 For the Frosting:

100g Unsalted butter at room temperature

100g icing sugar

100g Philadelphia

1 tbsp Maple Syrup

2 tsp Vanilla Extract

1 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

Pinch coca  

Preheat oven to 180°C, Brush a 8 inc square brownie tin with butter; line pan with a piece of baking paper, leaving a 2-inch overhang on two sides. Butter paper. Sift flour and ground spices together in a medium bowl and set aside. In a large bowl, whisk butter and sugar until smooth. Whisk in egg and vanilla. Add flour and spice mixture; stir together just until moistened (do not overmix) add pecans. Transfer batter to prepared pan; smooth top. Bake until top is golden brown and a knife is inserted into the center comes out clean, 30 minutes. Set pan on a wire rack, and let cool completely.

Wisk butter and icing sugar together until smoth, add vanilla, maple and spices and mix again. Add Philadelphia and mix again then refridgerate for 30 minutes. Spread thickly over the top of blondies, smoothing with a spatula. Line with a fork then dust with cocoa. Cut into 16 squares. Can be stored in an airtight container for several days.