Bready or Not Original: Fruity-Cheesy Swirled Blondies
This recipe is vaguely named Fruity-Cheesy Swirled Blondies because you can customize the ingredients: use either soft goat cheese or standard cream cheese along with a thick fruit jam or preserves of your choice.
Course: Breakfast, Dessert, Snack
Keyword: bars, cheese, preserves
Author: Beth Cato
Equipment
9x9 pan
aluminum foil
nonstick spray
uneven spatula
Ingredients
Blondies
12Tablespoonsunsalted butter (1 1/2 sticks) room temperature
1/2cupwhite sugar
3/4cuplight brown sugar packed
2large eggs room temperature
1/2teaspoonvanilla extract
1 3/4cupsall-purpose flour
1 1/4teaspoonsbaking powder
1/2teaspoonsalt
Cheesecake Swirl
8ouncessoft goat cheese or cream cheese, softened
2Tablespoonswhite sugar
1Tablespoonplain or vanilla Greek yogurt or sour cream
1large egg room temperature
1/2teaspoonvanilla extract
3/4cupjam or preserves
Instructions
Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.
In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.
Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.
Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.
Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.
Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.