This fall the baking in our house has been pretty sparse. If it weren't for all the overripe bananas made into banana bread and muffins, my family would be seriously deprived of home baked goodies. I still have my eye on lots of treats to make but the craziness of our home renovation and the hours involved in starting a business has taken over any free time. A church potluck was the only reason I got out the butter, sugar and flour. Throwing in some nutella and cream cheese just seemed like the right thing to do.
Nutella and Cream Cheese Swirled Blondies - from the Cookin' Canuck
makes 24 squares
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
1 1/2 cups packed brown sugar
2 large eggs
4 teaspoons vanilla extract
3/4 cup white chocolate chips
4 oz. cream cheese, softened
3/4 cup Nutella (chocolate hazelnut spread)
1 egg yolk
Instructions
Preheat oven to 350 degrees F. Line a 9 by 13 inch baking pan with foil, allowing the foil to hang over the sides. Spray the foil with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, combine the melted butter, brown sugar, eggs and vanilla extract. Whisk until combined. Add the flour mixture and stir until just combined. Stir in the chocolate chips.
In a medium bowl, stir together cream cheese, Nutella and egg yolk until completely combined.
Spread the blondie mixture evenly into your prepared pan. Drop the Nutella mixture by tablespoonfuls over the blondie mixture. With a butter knife, swirl the Nutella mixture into the blondie batter.
Bake until a toothpick inserted into the middle comes out with a few crumbs, 25 to 28 minutes. Be sure to rotate the pan halfway through. When testing, insert the toothpick into a section with blondie, rather than Nutella.
Transfer the blondies to a wire rack until completely cool, about 2 hours. Holding the overhanging foil, lift out the blondies and cut into squares.
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