Cream Cheese Swirl Blondies Recipes

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

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 BROWNIES RECIPES

Steps:

• To begin making the Cream Cheese Swirl Brownies Recipe, prep all the ingredients and keep them ready.
• Into a large mixing bowl add the cream cheese, castor sugar, vanilla extract,egg and beat well until soft and fluffy peaks form. This will take about two minutes. Keep aside.
• Into a double boiler place a heat proof bowl. Into the bowl add the butter and dark chocolate and melt the chocolate and butter until creamy and smooth.
• Once done remove from heat and add castor sugar, eggs, vanilla extract, all purpose flour and salt to it.
• Beat well for about a minute until the batter is smooth and glossy.
• Remove half a cup of the brownie batter and keep aside.
• Pour the brownie batter into the prepared cake pan.
• Pour the cream cheese layer on the top and spread evenly.
• Add dollops of the remaining brownie batter on top of the cream cheese layer. Use a knife and create swirls.
• Place the pan in a preheated oven at 180 C.
• Bake for about 30 minutes or until the brownies are set and the cream cheese is just beginning to brown.
• To check insert a toothpick into the brownie. If it comes out with just a few moist crumbs then it is done.
• Remove the Cream Cheese Swirl Brownies from the oven and allow to cool.
• Cut the Cream Cheese Swirl Brownies into desired shape and serve.
• Serve Cream Cheese Swirl Brownies along with Espresso Coffee/Masala Tea and Grilled Paneer Pineapple Sandwich for your next tea party.

CREAM CHEESE BLONDE BROWNIES

Steps:

• In a small bowl, combine cream cheese, granulated sugar, egg whites, sour cream, 1 tablespoon of the flour, and 1 teaspoon of the vanilla.
• Beat until smooth; set aside.
• In another small bowl, stir together the remaining 1 1/4 cups flour, baking powder and walnuts; set aside.
• In a large bowl, combine syrup, brown sugar, butter, egg, and the remaining 2 teaspoons vanilla.
• Beat until smooth.
• Add flour mixture; beat until dry ingredients are evenly moistened.
• Pour two-thirds of the brownie batter into a lightly oiled 8-inch baking pan.
• Spread to make level.
• Pour cheese mixture from step 1 evenly over batter.
• Drop remaining batter by spoonfuls over cheese mixture; swirl with a knife to blend batter slightly with cheese mixture.
• Bake in a 350°F oven until a wooden pick inserted in center comes out clean (about 25 minutes; pierce brownie, not cheese mixture).
• Let cool in a pan on a rack, then cut into 2-inch squares.