Brown Butter Raspberry Swirl Cheesecake Blondies

Brown Butter Raspberry Swirl Cheesecake Blondies

Blondies are whirled with raspberry jam and cheesecake in this chewy and delectable pastry bar!

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I once in a while wonder on the off chance that I should change my concentration to totally sound sustenance… however then I rapidly shake that thought off. Possibly I'm irregular in that I like pastries with spread, and am additionally consummately cheerful to eat a feast measured plate of mixed greens for supper. In any case, I truly don't assume only i'm… I think there are bunches of us leaf-eating margarine darlings. Hands up in the event that you are with me!

Brown Butter Raspberry Swirl Cheesecake Blondies

Also try our recipe : Snickerdoodle Cream Cheese Apple Pie #cake #pie

Ingredients :

Cream Cheese Layer
  • 4 oz cream cheese at room temperature
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 cup butter
  • 1 cup brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour 125g, fluffed, spooned & levelled
Raspberry Swirl
  • 1/4 cup seedless raspberry jam
Instructions :

Cream Cheese Layer

  • In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.
  • Beat in the egg and vanilla, scraping down sides of bowl occasionally.
  • Set aside.
  1. Line a 9X9 inch pan with aluminum foil, and grease with spray oil.
  2. Pre-heat oven to 350°F.
  3. Melt the butter over medium heat, stirring occasionally.
  4. 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.
  5. 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.
  6. Stir in the flour until completely combined.
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