Thursday, May 17, 2012

Cream Cheese Swirl Blondies

It was a busy busy week. I opened the fridge and saw I still had a big block of cream cheese that I bought at S&R... hmmm...

I was thinking of doing something other than my cheesecake recipe. Kindda mix it up a little. So I turned to the old Martha cookbook. Browsing through the cookies cookbook, I saw this recipe for Cream Cheese swirl blondies. Mind you, this is not an easy recipe. This had two parts to it. The regular batter and the cream cheese part that you combine in the end and swirl. (I suggest you read through the recipe and prepare the ingredients)

You'll need:

2/3 cup butter, unsalted at room temp (11 tablespoons)
1 2/3 cup plus 2 tbsp all purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup packed brown sugar
3 large eggs
1 1/2 tsp vanilla extract
3/4 cup cream cheese (3/4 of one 225gram block)
1/4 cup granulated sugar

1. preheat oven to 325C (about 160C). line a 8 inch baking pan with parchment (cook and bake)

2. whisk together 1 1/2 cup flour, baking powder, and salt in a bowl

3. Put 9 tablespoons butter and brown sugar in a bowl and with a paddle attachment,mix on medium until pale and fluffy- about 3 mins. add 2 eggs and 1 tsp vanilla: mix until combined. Reduce speed to low and add flour mixture, scraping down side of the bowl until well combined. Transfer to large bowl

4. Put cream cheese, granulated sugar and remaining 2 tbsp butter, 2 tbsp flour, 1 egg and 1/2 tsp vanilla into a clean bowl and mix on medium with a paddle attachment.

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

6. Gently swirl cream cheese mixture with a butter knife running the knife lengthwise and crosswise throughout he layers. Bake until golden brown and toothpick inserted into the center comes out with a few crumbs but is not wet. 45 mins.  Let cool slightly in the pan ( about 15 mins) and lift out. Cool on wire rack and cut into squares.

My nephew was visiting and I told him... this is like a brownie but it has cheese in it. After taking a bite, I asked him -- how was it?  (I was on a specific meal plan so I could not taste this)... his answer?

it taste like a brownie... but with cheese.!!! (hahahaha)

Anyway, I packed this for our trip to the beach and it was gobbled up on the way home. One of my friends tasted it and commented that it was ok but she preferred the regular cheesecake that I usually make. (plus black bottom cheesecake cups I made for a party one time. ) Would appreciate more feedback on this recipe from those who have gotten a taste (hint hint: vivian!!!)


No comments:

Post a Comment