1 cup (250 mL) butter, softened
2 cups (500 mL) packed brown sugar
½ cup (125 mL) fancy molasses
1 tbsp (15 mL) vanilla
2½ cups (625 mL) all-purpose flour
1½ tsp (7 mL) cinnamon
1 tsp (5 mL) ground ginger
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) salt
1 pkg (250 g) cream cheese, softened
2 tbsp (30 mL) butter, softened
1 tsp (5 mL) vanilla
⅔ cup (150 mL) icing sugar, sifted
1 tsp (5 mL) cinnamon
In large bowl, cream butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in molasses and vanilla.
Whisk together flour, cinnamon, ginger, cloves and salt; stir into butter mixture in 2 additions. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, around 35 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Cinnamon Icing: In large bowl, cream together cheese, butter and vanilla until smooth. Beat in icing sugar and cinnamon until fluffy.
Transfer blondies to cutting board; spread icing over top. Cut into squares.