Cream Cheese Swirl Blondies Food

CREAM CHEESE SWIRL BLONDIES

Steps:

• 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.
• 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.

CREAM CHEESE SWIRL BLONDIES

Steps:

• Preheat oven to 325°F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
• Whisk together 1 2/3 cups flour, the baking powder, and salt in a bowl.
• 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 clean paddle attachment; mix on medium speed until smooth.
• Pour half of 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 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.

CHOCOLATE CHEESECAKE BLONDIES

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Prepare cake batter as directed on package; pour into prepared pan.
• Beat remaining ingredients with mixer until blended. Spoon over cake batter; swirl gently with knife.
• BAKE 35 to 40 minutes or until toothpick inserted in centre comes out with clean. Cool completely. Use parchment handles to remove dessert from pan before cutting to serve.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Set aside to cool.
• Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy.
• Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla.
• Set aside.
• Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored.
• Gradually add 3/4 cup sugar, beating well.
• Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well.
• Stir in cooled chocolate, flavorings, and pecans.
• Pour half of chocolate batter into a greased 8 inch square pan.
• Spread with cheese mixture; top with remaining chocolate batter.
• Cut through mixture in pan with a knife to create a marbled effect.
• Bake at 350F for 35 to 40 minutes.
• Cool on wire rack; cut into squares.