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Cream Cheese Swirl Blondies

Recipe Summary

Yield: Makes 9 large or 16 small squares

Ingredients

Ingredient Checklist

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan

1 2/3 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1 cup packed light-brown sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

6 ounces cream cheese, room temperature

1/4 cup sugar

Gallery

Cream Cheese Swirl Blondies

Recipe Summary

Yield: Makes 9 large or 16 small squares

Cream Cheese Swirl Blondies

Cream Cheese Swirl Blondies

Cream Cheese Swirl Blondies

Recipe Summary

Yield: Makes 9 large or 16 small squares

Recipe Summary

Yield: Makes 9 large or 16 small squares

Yield: Makes 9 large or 16 small squares

Makes 9 large or 16 small squares

Ingredients

Ingredients

  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
  • 1 2/3 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup packed light-brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 6 ounces cream cheese, room temperature
  • 1/4 cup sugar

Directions

Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.

Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.

Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.

Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.

Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.

Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

Reviews (4)

Add Rating & Review

41 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  6

2 star values:

                                  3

1 star values:

                                  2

Reviews (4)

Add Rating & Review

41 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  6

2 star values:

                                  3

1 star values:

                                  2

Add Rating & Review

41 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  6

2 star values:

                                  3

1 star values:

                                  2

41 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  6

2 star values:

                                  3

1 star values:

                                  2

41 Ratings

5 star values:

                                  17

4 star values:

                                  13

3 star values:

                                  6

2 star values:

                                  3

1 star values:

                                  2
  • 5 star values:
  • 17
  • 4 star values:
  • 13
  • 3 star values:
  • 6
  • 2 star values:
  • 3
  • 1 star values:
  • 2

Martha Stewart Member

Rating: 5 stars

08/18/2011

                I Baked these for the first time this afternoon. My girlfriend and I love them!!  I made a couple of modifications.   Rather than an 8x8 pan, I used 6x9.   After placing the first layer of batter down, I toped the layer with toasted and chopped macadamia nuts.  I baked for 35 minutes which proved to be the perfect time for this sized stone baking dish,  to serve, I cut in stripped, topped with whipped cream, chopped macadamia nuts and drizzled with honey,

Martha Stewart Member

Rating: Unrated

07/22/2011

                Have made this a few times and LOVE it. Friends and family have request it, and it is a delicious, caramely, moist slice for a work morning tea. Yummy :)

Martha Stewart Member

Rating: Unrated

07/17/2011

                Made this twice because I thought it looked good on paper...not so.  First they were too thick.  They were twice the thickness of the ones pictured. I think the pan size listed is too small.  Next , they had no flavor.  I'm a big fan of blondies....but this had the texture of cake with a non-discript cheese swirl through it.  Pass on this one.

Martha Stewart Member

Rating: Unrated

11/16/2009

                I'd like to know what  the high altitude adjustments for this recipe are, if any?  Thank you.

Martha Stewart Member

Rating: 5 stars

08/18/2011

                I Baked these for the first time this afternoon. My girlfriend and I love them!!  I made a couple of modifications.   Rather than an 8x8 pan, I used 6x9.   After placing the first layer of batter down, I toped the layer with toasted and chopped macadamia nuts.  I baked for 35 minutes which proved to be the perfect time for this sized stone baking dish,  to serve, I cut in stripped, topped with whipped cream, chopped macadamia nuts and drizzled with honey,

Rating: 5 stars

Rating: Unrated

07/22/2011

                Have made this a few times and LOVE it. Friends and family have request it, and it is a delicious, caramely, moist slice for a work morning tea. Yummy :)

Rating: Unrated

Rating: Unrated

07/17/2011

                Made this twice because I thought it looked good on paper...not so.  First they were too thick.  They were twice the thickness of the ones pictured. I think the pan size listed is too small.  Next , they had no flavor.  I'm a big fan of blondies....but this had the texture of cake with a non-discript cheese swirl through it.  Pass on this one.

Rating: Unrated

11/16/2009

                I'd like to know what  the high altitude adjustments for this recipe are, if any?  Thank you.

All Reviews for Cream Cheese Swirl Blondies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Cream Cheese Swirl Blondies

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest