April 01, 2017
Desserts, Cookies, Dairy,
Cheese, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Potluck, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Cream Cheese, Bars, Cobblers/Tarts, Kosher Dairy more
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"These have a brownie texture"
Preheat oven to 350 degrees F. Line a 8-x-8" pan with foil or parchment paper and spray with cooking spray; set aside.
In a mixing bowl, combine melted butter and brown sugar and stir until incorporated. Add egg and vanilla, and whisk to combine. Add flour, cinnamon, baking powder, and salt and stir until just combined. Fold in shredded carrots.
Beat together all of the ingredients until completely smooth.
Pour half the blondie batter into prepared pan, smoothing it lightly with a spatula or offset knife to the edges. Dollop half the cream cheese swirl, then top cream cheese with remaining batter. Dollop remaining cream cheese swirl on top of blondies and use a sharp knife to swirl into cream cheese filling.
Bake until the bars are set and golden brown, about 20 minutes. (The edges will be slightly pulling away from sides of pan.) Let bars cool completely before slicing into 16 squares. (These can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days.)
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Good and easy. I had to cook them a little longer - about 30 minutes--but I didn't use as many carrots as stated so it probably changed the cooking time. Thanks for sharing!