Friday, July 01, 2005
Cream Cheese Swirl Blondies
Cream Cheese Swirl Blondies(Adapted from MS Cookies)
11 tablespoons butter, softened
1 2/3 cups plus 2 tablespoons flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla
6 ounces cream cheese, room temperature
1/4 cup granulated sugar
Preheat oven to 325
Line an 8" pan with foil and lightly coat with non-stick spray.
In a medium bowl, whisk together 1 2/3 cups flour, baking powder, and salt.
In a mixing bowl, place 9 tablespoons butter with the brown sugar and cream until light and fluffy. Mix in 2 eggs and vanilla until combined. On low speed, add flour until well combined. Transfer to another bowl medium bowl and set aside.
If you don't have more than one mixing bowl for your mixer, go ahead and clean the paddle and bowl.
Place cream cheese, granulated sugar, 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla in a clean mixing bowl. Mix until smooth.
Pour half of the first batter into the 8" pan and spread evenly with a small spatula. Spoon two-thirds of the cream cheese mixture on top and carefully spread over. With a tablespoon, drop dollops of the first batter over the top, spacing about 1 inch apart. Gently spread with an spatula. With the remaining cream cheese mixture, drop dollops over the top about 1 inch apart.
With a butter knife, swirl cream cheese into the batter. Bake until lightly brown, about 40-45 minutes. Mine was done on the early side so check early with a toothpick - you are looking for small crumbs to be attached, but not liquid batter.
Cool in pan about 10 minutes and carefully lift out - place on a wire rack to cool completely.