This week’s dessert is, once again, from my all time favourite dessert cookbook Martha Stewart’s Cookies.
Cream Cheese Swirl Blondies
11 tablespoons unsalted butter (1 stick plus 3 tablespoons)
1 ⅔ cup plus 2 tablespoons flour
1 teaspoon baking powder (I used ½ baking soda)
¾ teaspoon salt
1 cup packed brown sugar
3 large eggs
1½ teaspoons pure vanilla extract
6 ounces cream cheese
¼ cup granulated sugar
Whisk together 1 ⅔ cups flour, baking soda and salt. Using an electric mixer (I just use a handheld one) beat 9 tablespoons of butter with the brown sugar until pale and fluffy. Add 2 eggs and 1 teaspoon vanilla. Add flour mixture on low speed. In a large bowl mix the cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and ½ teaspoon vanilla until smooth. Pour half of the “blondie” batter into an 8 inch parchment lined baking pan. Spoon two-thirds of the cream cheese mixture on top and spread evenly. Drop spoonfuls of the remaining blondie batter on top and spread. Finally, top with the remaining cream cheese batter and swirl the cream cheese mixture into the batter with a knife. Bake at 325 F for about 45 minutes—until a cake tester inserted into the centre comes out with a few crumbs but is not wet.
Super yummy. If you ask me, any dessert that involves cream cheese turns out tasty no matter what!
Here’s a bonus photo of a carrot I picked up from a local farm last fall: