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  • Writer's pictureSusie Csorsz Brown

Raspberry Cream Cheese Swirl Blondies

Updated: Oct 21, 2020

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I seem to be on a blondie kick. I think part of it is the fact that I am working with a very limited supply of pots and pans, and part of it is getting ingredients and trying them out. Normally, we don't live in places that have cream cheese at a normal price; in the past, the price of the it was borderline cost-prohibitive. But here, we can get local stuff that is quite acceptable, so again, I dare bake with it.

These bars have swirls of creamy cheese and tangy raspberries in a buttery cookie bar. You can use other berries, too, if you'd like. I bet blueberries or blackberries would be quite good. I used frozen berries, but if you are lucky enough to have fresh on hand, then by all means, use those.

Raspberry Cream Cheese Swirl Blondies

Yields 12 - 16 bars, depending on how generous you are feeling and how much you have to share


Blondie batter 1/2 cup butter, melted 1/2 cup brown sugar 2 tsp vanilla 3 eggs 1 T white wine or cider vinegar 2 tsp vanilla 1 3/4 cups flour 2 tsp baking powder 1/2 tsp salt 3/4 cup pecans, toasted, coarsely chopped Cream Cheese swirl 1 cup cream cheese softened 4 T granulated sugar 2 T butter 2 T flour 2 eggs 1 tsp vanilla pinch salt 1/2 cup raspberries (fresh or frozen), or your favorite berry


Preheat oven to 350. Line or spray a 9 x 13 pan.

Make the blondie dough: In a medium bowl mix butter, brown sugar, vanilla, vinegar, and eggs until well blended.

In a separate bowl combine flour, baking powder and salt. Add the flour mixture to the butter mixture, and stir just until all combined.

Make the cream cheese batter: In a small bowl beat cream cheese, sugar, butter, flour, eggs, salt and vanilla together until smooth.

Spread 1/2 of the blondie batter into a greased 9x13 pan. This is a fairly thick batter so this will take a little effort.

Spread 2/3 of the cream cheese dough over the batter in the pan. Sprinkle with the raspberries. Sprinkle with half of the nuts. Dollop the remaining blondie batter over the cream cheese batter. Try to spread the batter; again, it is thick so it won’t spread super easily. Just do your best.

Spoon the remaining cream cheese batter over the pan and swirl with a knife. Sprinkle on the last of the nuts.

Bake for 30 to 35 minutes or until batter is lightly golden brown. Don’t over bake. Let cools lightly for easier slicing.


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