Ingredients:
Cream Cheese Layer:
- 4 oz (113 g) cream cheese, at room temperature
- ¼ cup (52 g) sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Blondies:
- ½ cup (57 g) unsalted butter
- 1 cup (200 g) light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour, fluffed, spooned & leveled
Raspberry Swirl:
- ¼ cup seedless raspberry jam
Instructions:
Cream Cheese Layer:
- In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.
- Beat in the egg yolk and vanilla extract, scraping down sides of the bowl occasionally. Set aside.
Blondies:
- Line a 9×9 inch pan with aluminum foil and grease with spray oil. Preheat oven to 350°F (175°C).
- Melt the butter over medium heat, stirring occasionally. Let it simmer gently for about 5 minutes to brown it, stirring frequently.
- Pour the browned butter into a large bowl and add the brown sugar, mixing completely. Let it cool for 5 minutes, then stir in the egg and vanilla extract.
- Stir in the flour until completely combined.
Raspberry Swirl:
- Heat the raspberry jam in the microwave for 10 seconds, then stir until smooth.
Assembly + Baking:
- Spread ⅔ of the blondie batter over the bottom of the prepared pan.
- Add dollops of the cream cheese mixture randomly over the blondie base.
- Add teaspoons of the raspberry jam randomly over the blondie base.
- Spread the remaining blondie batter over the cream cheese and raspberry jam.
- Gently run a knife along the length of the pan to swirl the mixture.
- Bake for 20-25 minutes until the center is set and doesn’t jiggle. Cool completely in the pan before cutting into bars. For chewy bars, chill in the fridge before slicing.
- Store in the fridge for up to 5 days.
Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes
Servings: 16