• Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to use as handles. Lightly coat the parchment with nonstick cooking spray.

Brownies:

• In a large mixing bowl, whisk together the canola oil, eggs, and cinnamon until well combined. Add the yellow cake mix and stir with a sturdy spatula or wooden spoon until a thick batter forms. Press the batter evenly into the prepared pan using your hand or the back of a spoon, smoothing it into the corners. Bake for 20 minutes. Transfer the pan to a wire rack and cool the brownies completely before frosting.

Peach Compote:

• While the brownies bake, combine the diced peaches, brown sugar, and salt in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Cook only until the juices begin to thicken into a light syrup, then remove from the heat. Allow the compote to cool completely before refrigerating until ready to serve.

Frosting:

• Melt the butter in a light-colored saucepan over medium heat, stirring or swirling the pan continuously. The butter will melt, foam, and crackle before the milk solids begin turning golden brown. As soon as you see tiny amber flecks on the bottom of the pan and smell a rich, nutty aroma, immediately remove the pan from the heat. Let the brown butter cool slightly.
• Meanwhile, beat the softened cream cheese until smooth and creamy. Add the vanilla extract and salt and mix until combined. Stir in the cooled brown butter. Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed and beat until the frosting is light and fluffy. Spread the frosting evenly over the cooled brownies.
• Refrigerate for 30 minutes before slicing for clean, bakery-style squares. Serve each brownie with a generous spoonful of the chilled peach compote. Enjoy!