Brown Butter Raspberry Swirl Cheesecake Blondies

Step 1

In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.

Step 2

Beat in the egg and vanilla, scraping down sides of bowl occasionally.

Step 3

Set aside.

Step 4

Line a 9X9 inch pan with aluminum foil, and grease with spray oil.

Step 5

Pre-heat oven to 350°F.

Step 6

Melt the butter over medium heat, stirring occasionally.

Step 7

Allow the butter to simmer gently for 5 or so minutes to brown it. Keep an eye on the butter, as it can go from golden to burned very quickly. As the butter browns, stir frequently, and you will see small brown bits coming off the bottom of the pan.

Step 8

Pour the browned butter into a large bowl and add the sugar, mixing completely. Allow it to sit 5 minutes or so to cool, before stirring in the egg and vanilla.

Step 9

Stir in the flour until completely combined.

Step 10

Heat the jam in the microwave for 10 seconds, then stir until smooth.

Step 11

Spread ⅔ of the blondie batter over the bottom of the prepared pan.

Step 12

Add dollops of the cream cheese mixture randomly over the blondie base.

Step 13

Add teaspoons of the raspberry jam randomly over the blondie base.

Step 14

Spread (as best as you can) remaining blondie over the cream cheese and raspberry jam.

Step 15

Gently run a knife along the length of the pan to swirl the mixture. As you can see from my photos they won't look very pretty at this point, however they will be much prettier when they come out of the oven!

Step 16

Bake for 20-25 minutes until center is set (it shouldn't jiggle). Mine was perfect in 23 minutes.

Step 17

Allow to cool completely in the pan before cutting into bars. If you want them chewy, place the pan into the fridge to get cold before slicing.

Step 18

Store in the fridge for up to 5 days.