Ingredients
1/2 teaspoon vanilla bean paste (extract can be substituted)
2-3 tablespoons cream
3/4 cups powdered sugar
1 cup (140 grams) raisins
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 cup (150 grams) rolled oats
3/4 cup (115 grams) whole wheat flour
3/4 cup (90 grams) all-purpose flour
1 1/2 teaspoons vanilla extract
2 large eggs (100 grams)
2 cups (365 grams) dark brown sugar
1 cup (230 grams) unsalted butter, melted
Step by step
Preheat the KitchenAid® Convection Digital Countertop Oven to 325 degrees F. Lightly mist a KitchenAid® Professional-Grade Nonstick Square Pan with non-stick spray, and line with parchment.
Place the melted butter, brown sugar, eggs, and vanilla in the bowl of the KitchenAid® Stand Mixer, and mix on medium-low speed until combined.
Add the flours, oats, cinnamon, baking powder, baking soda, and salt, and mix on medium-low speed until incorporated. Stir in the raisins.
Transfer the blondie batter to the prepared pan, and spread into an even layer. Convection bake for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool completely, then cut into bars or triangles. Drizzle with icing.
Place all the ingredients in a small bowl and stir together until smooth.