Angel Crème Brûlée Blondies

By mitzzy

Blond ambition in a bar. Crème brûlée syrup, along with a layer of cheesecake get swirled into this golden, pecan and butterscotch chip blondie. With its caramel vanilla notes, and raspberries thrown in, it hits an ‘angelic’ high.

Ingredients

• Crème Brûlée Topping
• * 1 cup sugar
• * 2-3 tablespoons water
• * 1/3 cup whipping cream
• * 2 tablespoons unsalted butter
• * Cream Cheese White Chocolate Layer
• * 3 ounces white chocolate, melted
• * 2 tablespoons sugar
• * 8 ounces cream cheese, softened
• * 1 egg
• * 1/2 teaspoon pure vanilla extract
• * 1 tablespoon all-purpose flour
• Blondie Batter
• * 3/4 cup unsalted butter
• * 
1 1/2 cups light brown sugar, firmly packed
• * 
2 eggs
• * 1 1/2 cups all-purpose flour
• * 
1/2 teaspoon baking powder
• * 1/8 teaspoon salt
• * 1 cup coarsely chopped pecans or walnuts
• * 
1/2 cup butterscotch chips or semi-sweet chocolate chips
• * ½- 1 cup frozen small raspberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 F. Spray a 7 by 11 inch pan or a 9 by 13 inch pan with non-stick cooking spray. Line a baking sheet with parchment paper and put the baking pan on it. For the crème brûlée, in a heavy-bottomed, 1 ½ - 2 quart saucepan mix the sugar and water over low heat. Cook, stirring occasionally, 15-20 minutes, until it reaches a dark amber color. Throughout the cooking, brush the inner sides down with a pastry brush dipped in cold water (this prevents crystals from forming on the sides and going into the syrup). Remove from the stove and place the sauce pan in a sink. Taking great care, and standing away as much as possible, stir or add in the whipping cream and butter.

This will cool the mixture but it will also foam and bubble up quite significantly so take care. Once the bubbling subsides a bit, whisk the cream and butter thoroughly into the caramel. 



Meanwhile, combine all ingredients for Cream Cheese White Chocolate Layer and blend well, a few minutes, in the food processor. Set aside.

For the blondies, in a saucepan, over very gentle heat, melt the butter and brown sugar together and cook until the sugar dissolves somewhat (5-8 minutes). Let cool. In the same (not washed) food processor bowl, blend the cooled sugar/butter mixture and add egg, blending well. Stir in flour, baking powder, salt, nuts and butterscotch or chocolate chips. Gently fold in raspberries.

Spread batter evenly, using a wet knife or spatula. Smoosh on cream cheese and then smoosh/ripple/mush in (anyway you can) the crème brûlée topping.

Bake 22-27 minutes. Be careful not to overbake. Squares will seem set but might be slightly jiggly. Cool in refrigerator after they have cooled 30 minutes on counter. Cut in pan and serve chilled.

Makes 16-24 depending on size