For the blondies:

1. Preheat the oven to 350 degrees.
2. In a stand mixer or with a hand mixer mix together sugars, melted butter, eggs and almond extract on medium speed for 2-3 minutes until smooth.
3. In a separate medium sized bowl whisk together flour, salt, baking powder and baking soda.
4. Stir the flour mixture into the sugar mixture until no flour streaks remain.
5. Fold the 2 cups of chopped peaches into the batter.
6. Spray a 9×13 pan liberally with cooking spray and spread the blondie evenly into the pan.
7. Bake for 40-50 minutes or until the middle is no longer jiggly when you shake the pan.

For the frosting:

1. While the blondies bake, prepare the frosting.
2. Using a hand mixer or a stand mixer, whisk heavy whipping cream and sugar until stiff peaks form. Remove and put into a separate bowl.
3. Using the same bowl that you just made the whipped cream in, add softened cream cheese and powdered sugar, mix on medium speed until smooth.
4. Fold the whipped cream into the cream cheese mixture and stir until homogeneous.

Assembly:

1. Once the blondies are baked and have cooled completely, frost them with the whipped cream frosting.
2. Spread the fresh chopped peaches evenly over the top of the frosting.
3. Serve immediately or store in the fridge until ready to eat.
4. Store any leftovers in an airtight container in the fridge.