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White Rabbit Cream Cheese Swirl Thai Tea Blondies

This recipe was adapted from Constellation Inspiration & Hummingbird High.
Course Dessert
Cuisine American, Asian
Keyword blondies, candy, cream cheese, swirl, thai tea, white rabbit
Prep Time 35 minutes
Cook Time 30 minutes
Servings 24 blondies

Ingredients

For the Blondies:

  • 1 cup unsalted butter
  • 1/2 cup loose Thai tea leaves
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 ¾ cups dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

  • 12 pieces White Rabbit candy
  • 3 tablespoons whole milk
  • 1/3 cup white sugar
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

For the Blondies:

  • In a small saucepan over medium-low heat, melt the butter with ½ cup Thai tea mix and let it come to a boil.
  • Pour into a glass jar or liquid measuring cup. Let the mixture steep for 10 minutes, then strain the tea leaves and pour butter in a medium bowl.
  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly spray a 9x13-inch metal cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment too.
  • In the medium bowl, mix butter, brown sugar, vanilla and 2 eggs until well-blended.
  • In a separate bowl combine flour and salt. Fold this into the butter mixture until all combined.
  • Spread ⅔ of the blondie batter into the 9x13 pan.
  • Spoon cream cheese mixture over batter and spread evenly.
  • Spoon the remaining ⅓ of the original batter in dollops on top of the cream cheese layer and swirl with a knife.
  • Bake for 25-30 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.

For the Cream Cheese Swirl:

  • In a small pot over medium heat, combine White Rabbit candy and milk. The candy will slowly melt and turn the mixture into a syrup. Keep on stirring with a rubber spatula until all the candy has fully melted (stir frequently since it is susceptible to burning!). Once the candy has all melted, set mixture aside and let cool.
  • Set the cream cheese out on your kitchen countertop for at least 2 hours before starting the recipe. If your cream cheese isn’t at room temperature, you will end up with lumps in your mixture.
  • In a medium bowl, beat cream cheese and sugar until smooth and no lumps remain.
  • Beat in the egg, White Rabbit syrup & vanilla extract, scraping down sides of bowl.