Sorry, brownies—blondies will always be at the top of my dessert roster. I turn to this dessert bar time and time again not only because of how versatile and satisfying they are, but primarily because they’re so easy to make. The batter comes together quickly, but results in a chewy, rich bar that is difficult to beat. While I love a classic blondie, I decided to give them a summer twist in this recipe with a cheesecake and raspberry jam swirl. Don’t worry, it doesn’t make these blondies any more difficult, just even prettier (and tastier). Tangy cheesecake and tart raspberry are in every bite, adding pockets of extra chewiness to the bars. When you need an easy dessert for the summer that doesn’t take much forethought, turn to these blondies.
Recipe tips:
To make this dessert even easier, here are my top two tips: First, make the cheesecake portion before the blondie batter. Since the blondies use melted butter, as the dough sits, it starts to get more and more firm. You’ll be able to swirl the cheesecake and jam into the dough more easily the looser it is.
Second, don’t overbake these blondies. If overcooked, the blondies will get dry and more cake-like. The middle will still feel pretty soft when gently pressed, but a toothpick will always come out clean, so don’t rely on that to indicate when they’re baked. Instead, check that the edges are firm and lightly golden. The middle will firm up more as they cool.
Storage & make ahead:
If you have any leftovers (or make them ahead), these blondies can be kept in an airtight container for up to 3 days and refrigerated.
Have you made these yet? Let us know how it went in the comments below!
