Raspberry Goat Cheese Blondies

Even though it’s technically pumpkin everything season (and Halloween is quickly approaching), we picked up a big 2-pint container of juicy ripe raspberries at the grocery store and just couldn’t eat them fast enough. I decided, after viewing this recipe, that we needed to use them up in my first attempt at a blondie recipe. They turned out really well! Just a word of warning, this kind of treat is the furthest thing from healthy, but sometimes you just need some butter and sugar in your life. The goat cheese cuts the sweetness and the raspberries add just the right amount of tart. I hope you enjoy these, even if you don’t actually make them until next summer! 

Raspberry Goat Cheese Blondies

For the blondies

• 3 sticks butter
• 2 cups brown sugar, packed
• 1/2 cup white sugar
• 4 eggs, room temperature
• 2 tsp vanilla extract
• 3 cups cake flour, sifted
• 2 tsp baking powder

For the filling

• 4 oz goat cheese
• 4 oz cream cheese, room temperature
• 2 egg yolks
• 2 Tbsp sugar
• 1 tsp vanilla extract
• 1 pint (or more) fresh raspberries

Preheat oven to 350. Cream together butter and sugars for the blondie batter. Add eggs one at a time, beating well after each addition. Add 2 tsp vanilla extract. Whisk together flour and baking powder, then add to batter. Mix well.

Line a 9 x 13-inch baking pan with parchment, then spray parchment with oil. Add half the batter mix to the pan, spreading evenly and pushing down with a spatula into corners. Set aside the remaining batter.

To prepare the filling, beat together cream cheese, goat cheese, and sugar until smooth. Add egg whites, beat well, then add vanilla last. Spoon half the filling onto the top of the blondie batter, creating an even layer. Pour or spoon the rest of the blondie batter on top, spreading as evenly as possible, then top with dollops of the remaining filling. Swirl with a knife, then add raspberries, pressing them down into the batter so they are still visible.

Bake 45 – 50 minutes. Remove from oven and allow to cool, then cover and refrigerate for 6 hours or overnight before serving. They will set up this way, and really are best served cold!