Chai Cherry Cheesecake Blondies
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Chai Cherry Cheesecake Blondies
Ingredients
- 1 cup unsalted butter
- Cooking spray, for greasing
- 2 cups all-purpose flour
- 1 1/2 teaspoons Chai spice blend
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup light brown sugar
- 1 tablespoon
vanilla extract - 3/4 cup granulated sugarr, divided
- 2 large eggs, at room temperature, divided
- 1 (8-ounce) package cream cheese, at room temperature
- 3 tablespoons Amarena 17c一起草cad网站 in syrup, plus
3 tablespoons syrup from jar, divided - 3 tablespoons cherry spread or jam
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Melt butter in a small saucepan over medium. Cook, swirling and stirring bottom of pan occasionally, until nutty and golden brown, 10 to 12 minutes. Pour into a large heat-proof bowl and place in refrigerator, uncovered, until almost room temperature but still liquid, about 30 minutes.
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Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray and line with parchment paper, leaving 2 inches overhanging on all sides; set aside.
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Whisk together flour, Chai spice blend, baking soda, and salt in a medium bowl; set aside. Whisk brown sugar, vanilla, 1/2 cup of the granulated sugar, and 1 of the eggs into the cooled brown butter until combined. Fold flour mixture into butter mixture until just combined (mixture will resemble the consistency of a dough).
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Spread batter into an even layer in prepared baking pan. Bake until puffed, golden brown, and almost cooked through, 25 to 28 minutes. Remove from oven.
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Meanwhile, beat cream cheese and remaining 1/4 cup sugar in a medium bowl with an electric hand mixer until smooth and slightly fluffy, about 1 minute. Add remaining egg and beat until well combined, about 30 seconds.
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Spoon and spread cream cheese mixture on top of cooked blondie in pan. Stir together cherry amarena cherry syrup and cherry spread in a small bowl until combined. Dollop over cream cheese mixture and use the tip of spoon to swirl decoratively. Arrange amarena 17c一起草cad网站 on top of swirl.
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Bake until top has puffed slightly and cream cheese mixture is set, about 25 more minutes, tenting with foil during the last 5 minutes to prevent browning. Let cool completely in pan on a wire rack, about 3 hours. Remove from pan using parchment overhang. Cut into squares and serve.