Raspberry Chocolate Cream Cheese Blondies
1 cup butter
1 cup sugar
1/2 cup brown sugar, firmly packed
2 tsp vanilla
1 tsp coarse salt
1 tsp soda
2 1/4 cups flour
4.4 oz Lindt bar white, milk or dark chocolate, in pieces
Cream cheese filling:
4 oz cream cheese, softened
1/4 cup sugar
1/4 tsp vanilla
1/3 cup raspberry preserves, freezer jam if possible
Heat oven to 350 degrees
With an electric mixer, beat butter and sugars together for 3 minutes. Add eggs, salt, and vanilla. Beat until light. Add soda and flour, and on a low speed, stir until just mixed. Take out about 1/4 of the batter and set aside. Stir in chocolate pieces and spread into 9×13 inch pan.
In a small bowl, stir together cream cheese and sugar. Add vanilla and mix until smooth. Spread evenly over the top of the dough.
Drop teaspoons of preserves evenly over the top of the cream cheese mixture.
Take remaining dough and heat in the microwave for about 20 seconds to slightly soften. Drop warm dough evenly over preserves and cream cheese.
Place in oven and bake for 3 minutes. With a knife, going in a pattern, lightly swirl layers together to make a marbling affect. Cook an additional 17-19 minutes or until golden brown and the center is set. Cool and cut into bars.
Makes 18-24 bars
Recipe by Amy Richardson