Tuesday, August 16, 2005
Cream Cheese Swirl Blondies
Source: Martha Stewart Holiday Cookies 2005
Makes 9 large or 16 small squares
11 tablespoons unsalted butter, softened, plus more for pan, divided
1 2/3 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
3 large eggs, divided
1 1/2 teaspoons pure vanilla extract, divided
6 ounces cream cheese, room temperature
1/4 cup granulated sugar
1. Preheat oven to 325º. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl; set aside.
3. 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; set aside.
4. 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 clean paddle attachment; mix on medium speed until smooth.
5. Pour half the batter into prepared pan and spread evenly with 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.
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 to 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 up to 2 days.
I talked about this recipe HERE.