Chocolate Chip Cheesecake Blondies
Indulge in warm, gooey blondies that combine the luscious creaminess of cheesecake with delightful chocolate chips, perfect for cozy evenings.
Ingredients
For the blondie layer
- 1 1/3 cups all-purpose gluten-free flour blend Use appropriate blends, like Better Batter.
- 1/2 teaspoon xanthan gum Omit if your blend already contains it.
- 1/2 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1 1/4 cups packed light brown sugar
- 8 tablespoons unsalted butter At room temperature.
- 2 whole eggs At room temperature, beaten.
- 1 whole egg white At room temperature, beaten.
- 2 teaspoons pure vanilla extract
For the cheesecake layer
- 8 ounces cream cheese At room temperature.
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 1 whole egg At room temperature.
Topping
- 4 ounces miniature chocolate chips
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Line a 9-inch square baking pan with greased aluminum foil and set it aside.
- Make the blondie layer: In a bowl, mix together the gluten-free flour, xanthan gum, salt, and baking soda.
- In another bowl, cream the butter and brown sugar until fluffy, then add the beaten eggs and vanilla. Gradually combine the dry ingredients.
Cheesecake Layer
- Beat the cream cheese until smooth, then mix in the granulated sugar, remaining vanilla, and kosher salt. Finally, add in the beaten egg.
Assemble and Bake
- Spread half of the blondie batter in the pan, dollop the cheesecake mixture on top, and finish with the remaining blondie batter.
- Sprinkle the chocolate chips on top. Bake for 30-35 minutes or until set.
Notes
Serve warm paired with vanilla ice cream for an indulgent treat. Store in the fridge for up to 5 days or freeze for up to 3 months. Room temperature ingredients work best for blending.