The baking bug struck me last night.
Lately, I've been making HEAPS of cupcakes for people, but nothing blog worthy as they're all similar to things I've posted before.
But last night, all I could think about was the leftover philidelphia cheese and dulce de leche I had sitting in my fridge. Just longing to be baked with. And then I thought about blondies. Buttery, brown sugary goodness. With cheesecake......and dulce de leche. PERFECT!!
Adapted from "More from Magnolia" Blondies with Cream Cheese Swirl:
Cream Cheese Filling:
4 Ounces Cream Cheese
2 tbsp caster sugar
1 large egg yolk
1 tbsp all purpose flour
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter
1 1/4 cups firmly packed light brown sugar (I used half light half dark because that's what I had in the cupboard)
1/4 cup caster sugar
2 large eggs
2 tsp vanilla
150g dulce de leche
Preheat oven to 350. Grease and lightly flour a 13x9 inch baking pan.
To make the cream cheese filling: in a medium size bowl, bet cream cheese & sugar until smooth. Add the egg yolk and flour and beat well. Set aside.
To make the blondies: In a small bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, cream the butter and sugars until smooth. Add the eggs and vanilla and beat well. Add the dry ingredients and mix thoroughly. Spread the batter evenly in the prepared pan.
Drop the cream cheese mixture and dulce de leche by teaspoonfuls over the batter. Swirl the cream cheese and dulce de leche into the batter. Bake for 35 minutes. Enjoy.