Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.

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Recipe Summary

Yield:
Makes 9 large or 16 small squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

41 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 2
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: 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
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.
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Rating: Unrated
11/16/2009
I'd like to know what the high altitude adjustments for this recipe are, if any? Thank you.