Classic recipes are classic for a reason – they’re the kind of easy sweets everyone loves. But even the most beloved classics need an occasional upgrade, and that’s where these cream cheese and cherry blondies come in.
Somewhere between the perfect cookie and a cheesecake, these blondies have a chewy, molasses-infused crumb with a tangy layer of cream cheese and flecks of cherry jam. Best of all, this recipe is simple to make and comes together in just a few steps.
For best results, be sure to allow all the dairy and eggs to come to room temperature. This will allow the butter and cream cheese to fluff up perfectly.
- 16 tablespoons unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 3 eggs, room temperature, divided
- 1/4 cup sugar
- 1 1/2 cups dark brown sugar
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1/4 cup cherry jam or preserves
An hour or more before baking, set out butter, cream cheese, and eggs to come to room temperature.
Preheat oven to 350 degrees F. Line an 8-inch square brownie pan with parchment and butter generously.
In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese until light and fluffy. Add sugar and 1 egg, and beat 3 minutes more. Set in the fridge while you make blondie batter.
In a small bowl, whisk to combine flour and sea salt.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 5 minutes. Add eggs and vanilla, and beat 2 minutes more. With mixer on low, fold in dry ingredients, and mix just until combined.
Spoon two-thirds of the batter into the prepared brownie pan, pressing batter up the corners.
Carefully spread a layer of all but 2 tablespoons of the cream cheese mixture on top.
Dot with all but 1 tablespoon of the jam.
Using a silicone spatula, gently swirl the jam into the cream cheese. Spoon the remaining blondie batter on top, pressing into place. Drizzle remaining cream cheese and jam on top, swirling just a bit.
Bake 50 – 55 minutes, or until blondies are completely set when you shake the pan. (Note that the traditional toothpick test doesn’t work here, so just look for blondies to be completely set up.) Cool a full 2 hours on a wire rack before serving, then slice, serve, and enjoy!
Notes: Cut blondies into 9 squares for a sating dessert (and top with vanilla ice cream, if you like!) For bite-sized treats, cut blondies into 16 smaller squares.