Monday, August 29, 2016

Raspberry Blondies? Yes, please

Combining my love of raspberries and the blondie. From Sweet Peas and Saffron via BuzzFeed.

Brown Butter Raspberry Swirl Cheesecake Blondies
Prep time 30 mins
Cook time 25 mins
Total time 55 mins
Serves: 9

Cream Cheese Layer
  • 4 oz cream cheese, at room temperature
  • ¼ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ½ cup butter
  • 1 cup brown sugar (packed)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour (125g, fluffed, spooned & leveled)
Raspberry Swirl
  • ¼ cup seedless raspberry jam 

Cream Cheese Layer
In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.

Beat in the egg and vanilla, scraping down sides of bowl occasionally.

Set aside.

Line a 9X9 inch pan with aluminum foil, and grease with spray oil.

Pre-heat oven to 350°F.

Melt the butter over medium heat, stirring occasionally.

Allow the butter to simmer gently for 5 or so minutes to brown it. Keep an eye on the butter, as it can go from golden to burned very quickly. As the butter browns, stir frequently, and you will see small brown bits coming off the bottom of the pan.

Pour the browned butter into a large bowl and add the sugar, mixing completely. Allow it to sit 5 minutes or so to cool, before stirring in the egg and vanilla.

Stir in the flour until completely combined.

Raspberry Swirl
Heat the jam in the microwave for 10 seconds, then stir until smooth.

Spread ⅔ of the blondie batter over the bottom of the prepared pan.

Add dollops of the cream cheese mixture randomly over the blondie base.

Add teaspoons of the raspberry jam randomly over the blondie base.

Spread (as best as you can) remaining blondie over the cream cheese and raspberry jam.

Gently run a knife along the length of the pan to swirl the mixture. As you can see from my photos they won't look very pretty at this point, however they will be much prettier when they come out of the oven!

Bake for 20-25 minutes until center is set (it shouldn't jiggle). Mine was perfect in 23 minutes.

Allow to cool completely in the pan before cutting into bars.

Store in the fridge for up to 5 days.

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