Blondies with Cream Cheese Swirl and Pecans
Source of Recipe
From "More from Magnolia" by Alyssa Torey
Recipe Introduction
"There have been lots of recipes over the years for cream cheese swirl brownies, but never the blondie and cream cheese combination, which seemed perfect to me. If, like me, you are not a huge chocolate fan, you'll love these."
List of Ingredients
Cream Cheese Filling:
◦ 4 ounces (one-half of an 8-ounce package) cream cheese (not softened)
◦ 2 tablespoons sugar
◦ 1 large egg yolk, at room temperature
◦ 1 tablespoon all-purpose flour
Blondies:
◦ 1 cups cake flour (not self-rising)
◦ 1 teaspoon baking powder
◦ teaspoon salt
◦ cup (1 sticks) unsalted butter, softened
◦ 1 cups firmly packed light brown sugar
◦ cup granulated sugar
◦ 2 large eggs, at room temperature
◦ 2 teaspoons vanilla extract
◦ cup coarsely chopped toasted pecans (see Note)
Recipe
Preheat oven to 350 degrees. Grease and lightly flour a 13 by 9-inch baking pan.
To make the cream cheese filling: In a medium-size bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and flour, and beat well. Set aside.
To make the blondies: In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the eggs and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Spread the batter evenly in the prepared pan.
Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern. Sprinkle the pecans evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not overbake. Allow to cool to room temperature or overnight before cutting and serving.
Makes twenty-four 2-inch blondies
❧ Note:
To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes, or until lightly browned and fragrant.
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