Blondies are whirled with raspberry jam and cheesecake in this chewy and delectable pastry bar!
I've perused that some blogging specialists out there recommend that us fresher bloggers make a blog centered around one specific topic. Ie: veggie lover. Solid. Treats as it were. 5 fixings or less.
Along these lines perusers recognize what's in store when they visit your blog… it is your 'image'.
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
- 1/4 cup seedless raspberry jam
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.
- Line a 9X9 inch pan with aluminum foil, and grease with spray oil.
- Pre-heat oven to 350°F.
- Melt the butter over medium heat, stirring occasionally.
- 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.