Friday, January 9, 2009

Cream Cheese Swirl Blondies

This is another Martha Stewart recipe. They were really good.
11 Tbsp unsalted butter, room temperature ( 1stick plus 3 Tbsp). plus more for the pan
1 2/3 C. plus 2 Tbsp. flour
1 tsp. baking powder
3/4 tsp. salt
1 C. packed light brown sugar
3 large eggs
1 1/2 tsp. vanilla
6 oz. cream cheese, room temperature
1/4 C. sugar
1. Preheat oven to 325. Line a buttered 8 inch square baking pan with parchment, allowing a 2 inch overhang. Butter lining (not overhang). I was fresh out of parchment, so I just sprayed a pan with cooking spray.
2. Whisk together 1 2/3 C. flour, the baking powder, and salt in a bowl.
3. Put 9 tablespoons butter and the brown sugar in a separate bowl. Mix with beaters until pale and fluffy, about 3 minutes. add 2 eggs and 1 tsp. vanilla. Mix until combined. Add flour mixture, mix until well combined.
4. Put cream cheese, sugar, remaining 2 Tbsp. butter, 2 Tbsp. flour, 1 egg, and 1/2 tsp vanilla into another bowl. Mix with beaters until smooth.
5. Pour half of the blondie batter into prepared pan and spread evenly. 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.
6. 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, 45-47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; 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 for up to two days.

1 comment:

Marsha said...

I must have these soon!