Cream Cheese Blondies

Cream cheese blondies are a must in a collection of cream cheese sweets. So far, we have cream cheese cookies, cream cheese brownies, cream cheese shortbread. So it goes without saying that blondies with cream cheese are inevitable on this site. By now, you probably think that I am a cream cheese fanatic.🙂

Unsalted butter, rm temp 11 Tbsp
All purpose flour 1 and 2/3 cups
plus 2 Tbsp
Baking powder 1 tsp
Salt ¾ tsp
Light brown sugar, packed 1 cup
Egg 3 large
Vanilla extract 1½ tsp
Cream cheese, rm temp. 6 oz.
Granulated sugar ¼ cup

  • Preheat oven to 325 degrees Fahrenheit and line an 8-inch square baking pan with aluminum foil. Butter the aluminum foil that lines the baking pan.

  • Whisk together 1 & 2/3 cups flour, baking powder, and salt. Set aside for later use.

  • Cream 9 tablespoons butter and light brown sugar on medium-high speed until pale and fluffy. Add eggs, vanilla extract, then continue mixing until combined.

  • Gradually and gently fold in flour mixture until just combined. Set the mixture aside.

  • Mix together cream cheese, granulated sugar, 2 tablespoons butter, 2 tablespoons flour, 1 egg, and ½ teaspoon vanilla extract until smooth.

  • Spread evenly half of the blondie batter into the prepared baking pan. Place 2/3 of cream cheese mixture on top and spread evenly. Spread the remaining blondie batter on top again. Top with dollops of remaining cream cheese mixture.

  • Gently run a butter knife lengthwise and crosswise through layers of cream cheese mixture and batter.

  • Bake for about 45 minutes until golden brown and a tooth pick inserted in center does not come out with wet batter. Let blondies cool in baking pan for about 15 minutes before lifting the whole cake out using the aluminum overhang.

  • Continue cooling the cake of cream cheese blondies on wire racks before cutting it into your desired shape and size.

    Share and Enjoy!

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