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Parve
Easy
1 Hour
Diets 
This one is currently hiding in my freezer—if I left it out, it would be gone way before any hint of Shabbos even came around. Yield: 1 eight-inch square pan
3/4 cup plus 2 tablespoons oil, divided
1 cup brown sugar
2 eggs
1 teaspoon Gefen Vanilla
2 cups Mishpacha Flour
1 teaspoon baking soda
2 and 1/2 teaspoons Gefen Cinnamon, divided
1/2 cup sugar
1/2 package (4 ounces) cream cheese (I used Tofutti to keep it pareve)
2 tablespoons margarine
1 teaspoon Gefen Vanilla
Preheat oven to 350 degrees Fahrenheit. Line a real eight-inch square pan with Gefen Parchment Paper.
In a bowl, mix 3/4 cup oil, brown sugar, eggs, and vanilla using a whisk or wooden spoon. Add flour, baking soda, and 1/2 teaspoon cinnamon and mix.
Pour into pan.
In a bowl, combine sugar, two teaspoons cinnamon, and two tablespoons oil.
Swirl the cinnamon mixture into the blondies.
Bake for 35–40 minutes. (Note: When the blondies come out, they will seem raw in the center. This is normal; they will firm up as they cool.)
In a bowl, mix frosting ingredients using a fork or whisk. Spread over blondies.
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