Preheat the oven to 350 degrees. Grease a 9x9-inch pan with nonstick cooking spray. Set aside.
To brown the butter, place butter in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a small bowl and cool while you prepare the other ingredients.
In a medium bowl, whisk together the the flour, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer, beat the brown butter and brown sugar until well combined.
Add in the egg, egg yolk, and vanilla extract. Mix until well combined. Add in the molasses. Mix until the molasses is combined with the other ingredients.
With the mixer on low, slowly add the flour mixture and mix on low until just combined. Don’t over mix.
Press the blondie batter evenly into the prepared pan. Sprinkle generously with sparkling sugar.
Bake for 20 to 23 minutes or until the edges are light golden brown and the blondies are still soft. Do not over bake! The blondies will set up as they cool.
Remove the pan from the oven and set the blondies on a cooling wrack. Let the blondies cool completely before cutting into squares.
Store the blondies in an airtight container for up to 4 days. You can also freeze the blondies for up to one month.