Brown Butter Raspberry Swirl Cheesecake Blondies 

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:

  1. In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.
  2. Beat in the egg yolk and vanilla extract, scraping down sides of the bowl occasionally. Set aside.

Blondies:

  1. Line a 9×9 inch pan with aluminum foil and grease with spray oil. Preheat oven to 350°F (175°C).
  2. Melt the butter over medium heat, stirring occasionally. Let it simmer gently for about 5 minutes to brown it, stirring frequently.
  3. 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.
  4. Stir in the flour until completely combined.

Raspberry Swirl:

  1. Heat the raspberry jam in the microwave for 10 seconds, then stir until smooth.

Assembly + Baking:

  1. Spread ⅔ of the blondie batter over the bottom of the prepared pan.
  2. Add dollops of the cream cheese mixture randomly over the blondie base.
  3. Add teaspoons of the raspberry jam randomly over the blondie base.
  4. Spread the remaining blondie batter over the cream cheese and raspberry jam.
  5. Gently run a knife along the length of the pan to swirl the mixture.
  6. 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.
  7. Store in the fridge for up to 5 days.

Prep Time: 30 minutes | Cook Time: 25 minutes | Total Time: 55 minutes

Servings: 16

Leave a Comment