Air Fryer Cream Cheese Marbled Blondies

Steps

1. 1

   Make blondie batter

   • In a medium bowl, beat the softened butter and brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.
   • Add the egg and vanilla extract, beating for 1 minute until well combined.
   • In a small bowl, whisk together the flour, baking powder, and salt.
   • Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined; do not overmix.
   • The batter should be thick and slightly sticky.

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   Ready when: batter is thick and fully mixed with no streaks of flour

   Tip: Do not overmix once the flour is added; this keeps the blondies tender.

2. 2

   Make cream cheese swirl

   • In a small bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 1 minute.
   • Add the powdered sugar and vanilla extract, beating for 30 seconds until light and fluffy.
   • The mixture should be spreadable but hold its shape.

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   Ready when: cream cheese mixture is light, fluffy, and no lumps remain

   Tip: Both cream cheese and butter must be at room temperature to blend smoothly without lumps.

3. 3

   Layer and swirl in pan

   • Pour about two-thirds of the blondie batter into the prepared 8×8-inch baking pan lined with parchment, spreading it evenly with the rubber spatula.
   • Drop dollops of the cream cheese mixture over the batter (about 6 to 8 small spoonfuls).
   • Using a knife or skewer, gently drag through the cream cheese mixture and batter 4 to 5 times to create a marbled effect.
   • Do not overwork; you want distinct swirls.

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   Ready when: cream cheese swirls are visible and create a marbled pattern

   Tip: Light, quick swirls create the prettiest marbling; overstirring will muddy the pattern and blend the flavors together.

4. 4

   Air fry until goldenOven 325°F / 165°C

   • Transfer the baking pan to the preheated air fryer set to 325°F (163°C).
   • Air fry for 14 to 15 minutes, until the top is golden brown and a toothpick inserted into the blondie portion (not the cream cheese) comes out with a few moist crumbs.
   • The center should feel set but still slightly soft; the blondies will firm up as they cool.

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   Ready when: top is golden brown, toothpick shows moist crumbs, center is set but soft

   Tip: Air fryer temperatures vary; if edges brown too quickly, reduce heat to 310°F (154°C) for the last 3 minutes.

5. 5

   Cool before slicing

   • Remove the pan from the air fryer and let the blondies cool in the pan for 5 minutes.
   • This cooling time allows them to set slightly so they don't fall apart when cut.
   • Using the parchment overhang, carefully lift the entire batch out of the pan onto a cutting board.

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   Ready when: blondies are firm enough to lift from the pan without breaking

   Tip: Resist the urge to cut while hot; warm blondies are fragile and will crumble. A 5-minute rest is enough.

6. 6

   Cut and serve

   • Once cool enough to handle, trim any crispy edges if desired, then cut the blondie into 12 equal squares (cut into a 3×4 grid).
   • Use a sharp, thin knife dipped in hot water and wiped between cuts for clean edges.
   • Serve warm or at room temperature.

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   Ready when: blondies are cut into 12 neat pieces

   Tip: A thin, sharp knife or a bench scraper makes cutting marbled blondies clean without dragging the toppings.