Blondies just got even more delicious with HERSHEY’S CHIPITS Lemon Cream Cheese Blondies. This recipe has the perfect balance of smooth cream cheese and delightful lemon flavours.
Blondies: Preheat oven to 350°F (180°C) and set rack to middle of oven. Grease 9-inch (23 cm) square baking pan with parchment paper, with parchment overhanging edges.
Whisk together flour, baking powder and salt in medium bowl.
Melt butter in medium saucepan set over medium heat. Stir in granulated sugar and confectioners’ sugar; transfer to large bowl. Let cool slightly.
Add eggs, one at a time, using handheld electric mixer and beating well to incorporate after each addition. Stir in lemon zest, lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cream cheese chips. Scrape batter into prepared pan; smooth top.
For extra zippy flavour, stir 1 tsp (5 mL) lemon extract into blondie batter with the vanilla.
Bake for 25 to 30 minutes or until tester inserted in centre comes out with just a few moist crumbs clinging to it. Let cool completely on wire rack.
Glaze: Stir cream cheese chips and lemon juice in small heatproof bowl fitted over small saucepan of barely simmering water until melted. Whisk in confectioners’ sugar until smooth. (Alternatively, melt in microwave-safe bowl in microwave on MEDIUM heat, stirring every 30 seconds, for 2 to 3 minutes.)
Transfer blondies from pan to cutting board and remove parchment paper. Spread glaze over blondies. Let stand for 15 to 20 minutes or until topping is firm and set. Cut into bars or squares.
For garnish, sprinkle about 1 tbsp (15 mL) additional lemon zest over blondies before serving.