chocolate chip cheesecake blondies

There are some things that are pre-destined.

The moment I saw this recipe, I knew that I HAD to bake this.

And I was right. 

This is one GORGEOUS blondie! See the different layers? See the chocolate chips in the layers? 

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Man, sometimes I think that cream cheese was created solely to be added to brownies and blondies.

It’s not just how the cream cheese makes this blondie so darn pretty. It also makes it taste way way better.

I think a lot of it is the balance between the sweetness from the blondie, the slight bitterness from the chocolate chips and the slightly tangy cream cheese.

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It’s a match made in heaven. Or in this case, in my kitchen! 

If you also want to make this, here are the step-by-step pictorial instructions!

In a mixing bowl, cream together shortening and sugars. You can substitute butter for shortening but the flavor and texture of the blondie will differ. This is because shortening is 100% fat while butter is made up of of 85% fat and 15% water.

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 Once mixed, add the eggs, one at a time and mix to combine.

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Add the dry ingredients in 2 batches and mix until just combined.

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Add chocolate chips and pulse to incorporate. Set this aside.

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In a clean mixing bowl, cream together cream cheese and sugar.

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Add the egg and mix until well blended.

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Spread half of the chocolate chip batter onto the base of a greased and lined 8×8-inch baking pan.

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Pour the cream cheese mixture onto this and spread with a spatula.

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Drop spoonfuls of the remaining chocolate chip batter over the filling. Do not worry if there are gaps as the batter will spread while baking.

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Bake at 180°C for 45 minutes or until the top is slightly brown.

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Cool in the pan before cutting them into squares. 

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Make a nice cup of coffee.

Sit back, put your feet up, relax and enjoy!

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Chocolate Chip Cheesecake Blondies
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For the Blondies
  1. 1 cup shortening
  2. 1 cup brown sugar
  3. 1/2 cup white sugar
  4. 1 teaspoon vanilla extract
  5. 3 eggs
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 1/2 cups milk chocolate chips
For the Cheesecake filling
  1. 2 8-oz packages cream cheese
  2. 1/4 cup white sugar
  3. 2 eggs
Instructions
  1. In a mixing bowl, cream together shortening and sugars.
  2. Once mixed, add the eggs, one at a time and mix to combine.
  3. Add the dry ingredients in 2 batches and mix until just combined.
  4. Add chocolate chips and pulse to incorporate. Set this aside.
  5. In a clean mixing bowl, cream together cream cheese and sugar.
  6. Add the egg and mix until well blended.
  7. Spread half of the chocolate chip batter onto the base of a greased and lined 8×8-inch baking pan.
  8. Pour the cream cheese mixture onto this and spread with a spatula.
  9. Drop spoonfuls of the remaining chocolate chip batter over the filling. Do not worry if there are gaps as the batter will spread while baking.
  10. Bake at 180°C for 45 minutes or until the top is slightly brown.
  11. Cool in the pan before cutting them into squares.
Notes
  1. This recipe is baked in a 9x13-inch baking tray. I halved the recipe and baked this in a 8x8-inch baking tray. I didn't make any changes to the baking temperature or time.
  2. Store in an air-tight container in the fridge for up to 5 days.
Adapted from Six Sisters Stuff
Adapted from Six Sisters Stuff
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

*Contest ends on Wednesday, 11 March 2015, at 2359hrs. Winners will be selected via Rafflecopter, and notified via email. They have up to Friday, 13 October 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The details of the winners will be given to The Hungry Chef who will deliver the prizes to the winners.

Links to the products I love and use in my kitchen:

Tovolo Spatulart Lily Spatula

Tovolo Spatulart Cupcake Spatula