Peaches And Cream Blondies

  1. Preheat oven to 325 degrees F. Line a greased 8-inch square baking pan with parchment paper, allowing a 2-inch overhang of paper. Grease parchment paper; set pan aside.
  2. Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
  3. Put 9 tablespoons of 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.
  4. Put cream cheese, 1/4 cup granulated sugar, remaining 2 tablespoons butter, remaining 2 tablespoons flour, remaining egg, and remaining 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth. Fold in the diced peach.
  5. Pour half the blondie batter into the prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of the cream-cheese mixture on top, and spread evenly. Drop dollops of remaining blondie 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.
  6. Place pan into the preheated oven and bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, about 45 minutes. Let cool completely on a wire rack before lifting the bars out of the pan (using the parchment paper overhang) and cutting into squares.
  7. Adapted from Martha Stewart Cookies.

flour, baking powder, salt, unsalted butter, brown sugar, eggs, vanilla, weight cream cheese, ubc

Taken from tastykitchen.com/recipes/desserts/peaches-and-cream-blondies/ (may not work)

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