The blondies that will blow your mind: brown butter raspberry swirl cheesecake blondies! With tangy cheesecake and tart and sweet raspberry jam swirled into crinkly brown sugar blondies.
Brownies will always have a special place in my heart, but blondies are definitely my favorites! The buttery-brown sugar flavors, the crinkly tops, and the endless flavor possibilities make them fun to bake and even more fun to eat!
From key lime white chocolate blondies to cinnamon roll blondie bites to these raspberry swirl cheesecake blondies...there are so many delicious possibilities!
These blondies are definitely a little 'outside of the box'. A crowd-pleaser of a dessert, and pretty to look at too, they are a fun and creative baking project.
Readers love this one and I'm sure you will too!
Reasons you'll โก raspberry swirl cheesecake blondies
- they are deceptively simple to prepare
- they are fun and creative, and pretty to look at
- tart raspberries, tangy cream cheese, brown butter and brown sugar go perfectly well together
Start with the cream cheese layer
For the cheesecake portion of these blondies, you will need room temperature cream cheese, so be sure to set your cream cheese out for at least 2 hours before beginning this recipe. If your cream cheese isn't a room temperature, you will end up with lumpy cheesecake rather than smooth and creamy.
To make the cream cheese layer, beat together the cream cheese, sugar, egg yolk and vanilla with an electric hand mixer until smooth. Set aside.
Browning the butter
Taking the time to brown the butter in this recipe adds a nutty quality and added depth of flavor to the blondies. To brown the butter, you will simply sautรฉ the butter, cooking and stirring for several minutes until the milk solids separate as small bits, then toast and turn brown.
For step by step photos showing how to brown butter, read this post!
Mixing the blondies
After browning the butter, transfer to a large bowl and stir in the sugar. Let the mixture cool for at least 5 minutes to prevent it from cooking the egg when added.
After 5 minutes, we add in the egg, vanilla, and all purpose flour. Stir together until completely combined, then scrape โ of the batter into a foil-lined 9 x 9 inch pan.
Adding the swirls
Before swirling it in, heat up the raspberry jam in the microwave for 10 seconds. This makes it easier to swirl it in.
- Add dollops of the cream cheese mixture all over the blondie base
- Add teaspoons of raspberry jam randomly on the blondie base
- Dollop the remaining blondie mixture on top
- Swirl to the best of your abilities with a butter knife (see photo below)
The blondies will not be very good looking at this point and the top of the blondies may not be very smooth, but everything comes together as they bake and they will come out looking much better!
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Recipe tips
- When measuring flour, be sure to fluff up the flour, spoon it into the measuring cup, then level with a knife. You can also weigh it (weights in grams are provided for all my baking recipes)
- Many readers have asked if this recipe can be doubled and baked in a 9 x 13 inch pan. This should work, though you will need to increase the cook time and I do not know what that would be.
- I recommend baking in a metal baking dish rather than glass if possible; I've had issues with sinking blondies when baking in glass (strange, right?)
- I recommend using seedless jam in this recipe, as seeds add an unappetizing crunch to the blondies. You can swap for any jam!
- Blondies may look (slightly) soft when they come out of the oven, but as they set up in the fridge, they get nice and chewy.
Storage tips
These blondies are best served fresh but can be baked ahead and stored:
- cool completely, then store in an air tight container in the fridge
- due to the cream cheese I do not advise storing at room temperature
- refrigerate for up to 5 days
- while I haven't tried, I believe they would freeze well: wrap in plastic or parchment paper and store in a freezer bag or meal prep container for up to 3 months
More delicious desserts
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Brown Butter Raspberry Swirl Cheesecake Blondies
Ingredients
Cream Cheese Layer
- 4 oz cream cheese (113 g; at room temperature)
- ยผ cup sugar (52 g)
- 1 egg yolk
- ยฝ teaspoon vanilla
Blondies
- ยฝ cup unsalted butter (57 g)
- 1 cup light brown sugar (200 g; packed)
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour (125 g, fluffed, spooned & levelled)
Raspberry Swirl
- ยผ cup seedless raspberry jam
Instructions
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.
Blondies
- Line a 9X9 inch pan with aluminum foil, and grease with spray oil.
- Pre-heat oven to 350ยฐF.
- 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.
- Pour the browned butter into a large bowl and add the sugar, mixing completely. Allow it to sit 5 minutes or so to cool, before stirring in the egg and vanilla.
- Stir in the flour until completely combined.
Raspberry Swirl
- Heat the jam in the microwave for 10 seconds, then stir until smooth.
Assembly + Baking
- Spread โ of the blondie batter over the bottom of the prepared pan.
- Add dollops of the cream cheese mixture randomly over the blondie base.
- Add teaspoons of the raspberry jam randomly over the blondie base.
- Spread (as best as you can) remaining blondie over the cream cheese and raspberry jam.
- Gently run a knife along the length of the pan to swirl the mixture. As you can see from my photos they won't look very pretty at this point, however they will be much prettier when they come out of the oven!
- Bake for 20-25 minutes until center is set (it shouldn't jiggle). Mine was perfect in 23 minutes.
- Allow to cool completely in the pan before cutting into bars. If you want them chewy, place the pan into the fridge to get cold before slicing.
- Store in the fridge for up to 5 days.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- I recommend baking in a metal baking dish rather than glass if possible
- Blondies may look (slightly) soft when they come out of the oven, but as they set up in the fridge, they get nice and chewy.
- cool completely, then store in an air tight container in the fridge
- due to the cream cheese I do not advise storing at room temperature
- refrigerate for up to 5 days
- while I havenโt tried, I believe they would freeze well: wrap in plastic or parchment paper and store in a freezer bag or meal prep container for up to 3 months
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Alyssa @ My Sequined Life says
Oh man these look amazing Denise!! My everyday eats are all over the place, from healthy to decadent treats, so that's what's on my blog too. I definitely couldn't stick to a theme!
Denise says
Hi Tammy! Woops, the recipe should say to mix the flour in after the eggs and vanilla. I've updated it now. I hope you like the blondies!
Catherine says
Dear Denise, These blondies look absolutely delicious...buttery and beautiful! I wish I had one.
xo, Catherine
Kristine @ Kristine's Kitchen says
My hand is raised and shaking wildly in the air!! I've wondered the same thing about making my blog focus only on healthy foods. But I don't think I'd want to go through life without enjoying a treat every once in a while - ok, more like a treat a day. ๐
I love everything about these blondies. The cheesecake, the raspberry, the brown butter - yum!
Danielle says
I love blogs with a mix of recipes and I like to do the same! I try to eat healthy, but I do love dessert too. Like these blondies?! Oh my gosh, Denise! These sound incredible! I want one right now for breakfast ๐
Mariah @ Mariah's Pleasing Plates says
I am glad you have a little mix of everything on your blog! Life is all about balance...or at least that is what I tell myself 8 cookies in (I'm working on it). These blondies look amazing, I just made some this morning and they weren't nearly as yummy as yours! Love that you added cheesecake swirls...and I am a total raspberry addict! Pinned!
Denise says
Brown butter is the best, isn't it? Thanks, Cathleen ๐
April @ Girl Gone Gourmet says
Ummm, I'm not too sure about that blogging advice - I don't always like narrowly focused blogs, it's fun to not know what's next sometimes. Although, I fall into the "I have no focus - I like to cook everything!" camp, so I'm probably biased ๐ Do what feels right, I say!
Denise says
Me too, April! I basically just cook what I want to cook for the blog, I can't imagine trying to come up with a recipe and thinking 'uh oh, there's more than 5 ingredients in it'! Too restrictive!
Kelly - Life Made Sweeter says
I love that you share both healthy and sweets! It's all about balance ๐ Love these swirled blondies, they're absolutely gorgeous!
Denise says
Totally! I'm glad you're with me on this, Kelly!
Michelle { A Latte Food } says
I love blogs that can offer me a light meal one day and a decadent dessert the next...because that's honestly how I eat in real life, haha! These blondies look so incredible! Cheesecake, brown butter, and raspberries are three of my absolute favorite things. This recipe is winning!
Denise says
Exactly, I eat like this in real life, too! I don't think I could ever give up sweets! Thanks, Michelle!
marcie says
My hand is totally up! I sometimes think I can do all healthy stuff, but there's no way. When I go all out, I go ALLL out, and it needs to be shared. haha These blondies are gorgeous -- swirling is definitely an art -- and these definitely look like they'd taste even better than they look!
Denise says
Yay! High five! I just like sugar, what can I say? Thanks, Marcie!
Ashley | The Recipe Rebel says
Haha, you give me way too much credit friend! My sugar addiction has served me well I suppose. Lol. These look totally amazing! I could go for a batch or 3 right now ๐
Denise says
Thank-you Ashley!! I was totally stumped, until looked at how you did yours ๐
Nora @ Savory Nothings says
Last year I made cheesecake and raspberry swirled blondies for the blog. Four times. They never made it. I'm so glad you found a way because the flavors are simply SO GOOD! And yours look magnificent! And I will gladly eat a salad for dinner any day if it is followed by a butter filled treat ๐
Denise says
Oh no! Baking fails are just the worst...I have SO many of them! I almost gave up on these guys but I'm glad I didn't. Thanks, Nora!
Natalie @ Tastes Lovely says
Ok, these are amazing Denise! These blondies could be featured in a magazine! And I'm the same way, I mostly post dinner recipes, but every now and then I'll throw in a sweet treat. Just like life! Mostly balanced meals with a few little indulgences here and there : )
Denise says
Oh, thank-you Natalie! I love my indulgences...I probably give in way too often, but I can't help myself!
Erin @ Miss Scrambled Egg says
Denise - Don't change, girl! You're doing a great job just being you. ๐ I definitely exercise in order to eat sweets and indulgent foods. Nothing will stop me! Anyhow, these blondies look like such a delight. I need all of these in my kitchen right now.
Denise says
I don't think I could change if I wanted to! Couldn't possibly give up my sweets, and couldn't possibly give up my salads ๐ Thanks, Erin!
Andrea @ Cooking with Mamma C says
I agree with your blogging philosophy, Denise! The reason we eat healthy veggies is to be able to indulge in delicious sweets like these blondies, right? These are so my thing. Pinning.
Geraldine | Green Valley Kitchen says
Your style of blogging is my favorite, Denise. A little bit of healthy, a little bit indulgence - always mixing it up. Just do your thing, girl. Love these blondies - combining brown butter and raspberry must make them divine. Pinning!
Denise says
Aw, thanks, Geraldine! I would definitely get too bored if I felt I had to stay within set rules.
Ashley | Spoonful of Flavor says
Wow, I love that you swirled raspberry AND cheesecake! Now I will be craving these all day!
Denise says
Thanks, Ashley!
Layla @Gimme Delicious says
These bars are on point! I love how gooey and moist they look. Yum!
Denise says
Thanks, Layla! They were gooey at first but so chewy once they chilled!
June Burns says
Mmmm those sound amazing! Great use for fresh raspberries. Love the addition of browned butter too ๐
Denise says
Thanks, June!