First, let’s talk about salted butter. I’ve been spreading salted butter on my toast ever since New York Times cooking editor Sam Sifton told us to. Sure enough, it’s perfect on toast (I won’t go back to unsalted for my toast).

Now, what happens when we bake with salted butter? Well…

The “Cinnamon Roll Blondies,” from Broma Bakery, include two whole sticks of salted butter in the batter. What does this do? It knocks us over, it wants us back, it’s the ultimate, secret flavor. The two cups of brown sugar do the right thing too.

You’ll mix this batter by hand. The melted butter, sugar, eggs, and vanilla mix thick, like the color of caramel. The recipe warns against overmixing, so be mindful.

Indulge, indulge some more. A half cup of white sugar + 2 Tbsp. cinnamon make a lot of cinnamon sugar. This is dolloped and swirled into the batter in the pan. Bake this for 40 minutes, with the sweet scent of cinnamon.

My dark brown sugar results in brownish blondies, but who cares? It’s a blondie texture -- definitely not a brownie.

Now, to the icing. Recognize the perfect icing as you whisk it and melt it and drizzle it.

Everyone will want these brilliant, buttery squares. The recipe claims to yield 16 servings, but I slice 9 squares and call them dessert. Do it.