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Pecan, Caramel, and Cream Cheese Blondies
2024-12-10
https://www.metro.ca/userfiles/image/recipes/blondies-pacanes-12347.jpg
PT20M
PT35M
PT1H10M
Preheat the oven to 350°F and position the rack in the middle. Line an 8×8-inch or 9×9-inch baking dish with parchment paper.Prepare the blondies batter. In a bowl, combine the flour, baking powder, and salt. Set aside.In a large bowl, whisk the melted butter with the brown sugar and white sugar until smooth.Add the 2 eggs and vanilla extract, mixing well.Fold in the flour mixture using a spatula. Stir in 7 chopped pecan clusters. Set aside.Prepare the cream cheese filling. In a small bowl, use an electric mixer to beat the cream cheese, 1 egg, and 1 tablespoon of white sugar until smooth.Spread half of the blondie batter into the prepared baking dish. Evenly spread the cream cheese filling over the batter. Using a spoon, drop 7 to 8 dollops of the remaining blondie batter on top, then gently spread with a spatula. It doesn’t need to be perfect; the blondies will puff up during baking.Decorate with 2 chopped pecan clusters on top.Bake for 32 to 37 minutes, checking doneness with a toothpick.Let cool completely. Sprinkle a bit of fleur de sel on top and cut into 16 equal pieces.Source: Dash of Honey, Laura Beaulé
16
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1 1/2 cups (375 mL) all purpose flour white flour
1/2 tablespoon (2,5 mL) baking powder
1/2 c. à thé (2,5 mL) Salt
3/4 cup (180 mL) unsalted buter, melted
1 cup (250 mL) dark brown sugar
1/4 cup (60 mL) white sugar
2 eggs
1 tablespoon (15 mL) vanilla extract
9 Irresistibles pecan clusters, chopped into 0.5 cm (¼-inch) pieces
fleur de sel, for garnish
Cream cheese filling:
1/2 package (125 g) Selection Cream Cheese, at room temperature
1 egg
1 tablespoon (15 mL) white sugar
Pecan, Caramel, and Cream Cheese Blondies
16
Dessert - Snack
0:20
Preparation
0:35
COOKING
1:10
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)all purpose flour white flour
-
1/2 tablespoon
(2,5 mL)baking powder
-
1/2 c. à thé
(2,5 mL)Salt
-
3/4 cup
(180 mL)unsalted buter, melted
-
1 cup
(250 mL)dark brown sugar
-
1/4 cup
(60 mL)white sugar
-
2
eggs
-
1 tablespoon
(15 mL)vanilla extract
-
9
Irresistibles pecan clusters, chopped into 0.5 cm (¼-inch) pieces
-
fleur de sel, for garnish
-
Cream cheese filling:
-
1/2 package
(125 g)Selection Cream Cheese, at room temperature
-
1
egg
-
1 tablespoon
(15 mL)white sugar
Preparation
Preheat the oven to 350°F and position the rack in the middle. Line an 8×8-inch or 9×9-inch baking dish with parchment paper.
Prepare the blondies batter. In a bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the melted butter with the brown sugar and white sugar until smooth.
Add the 2 eggs and vanilla extract, mixing well.
Fold in the flour mixture using a spatula. Stir in 7 chopped pecan clusters. Set aside.
Prepare the cream cheese filling. In a small bowl, use an electric mixer to beat the cream cheese, 1 egg, and 1 tablespoon of white sugar until smooth.
Spread half of the blondie batter into the prepared baking dish. Evenly spread the cream cheese filling over the batter. Using a spoon, drop 7 to 8 dollops of the remaining blondie batter on top, then gently spread with a spatula. It doesn’t need to be perfect; the blondies will puff up during baking.
Decorate with 2 chopped pecan clusters on top.
Bake for 32 to 37 minutes, checking doneness with a toothpick.
Let cool completely. Sprinkle a bit of fleur de sel on top and cut into 16 equal pieces.
Source: Dash of Honey, Laura Beaulé
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
