A St. Patrick’s Day twist on an American classic. Green swirls of cream cheese and chocolate complement a sweet, chewy blondie bar.
Oh, look at this! Who’s getting her Irish pride on? This girl! I may only be a quarter Irish on my mother’s side, but it’s all about how you personally relate to your ancestry, right? And if that is the case, I’m truly 65% British and 35% Irish with a dash of German (I like my braised meats, thank you).
I’ve never been to Ireland, but it’s definitely on my bucket list of places to visit. I feel such a strong pull toward that part of the world due to the way I was raised. My grandfather used to sing me Irish lullabies when I was really small, and introduced me to Welsh rarebit, which I devoured greedily at lunch time. Granted, Welsh rarebit isn’t Irish, but it’s a dish his Irish mother used to make him when he was small before they emigrated from Wales. Similarly, my mother often chose Irish folk music and Celtic bands when it was her turn at the CD player, and she instilled in me a deep love for that country and its customs.
One day I will get to Ireland, but for now I’ll make these commercialized blondies and pretend I’m traversing its marvelously green hills and exploring its many castles.
These blondies are classic American style with a St. Patrick’s Day spin. The base is everything you’d expect and want from a blondie: gooey, chewy, soft, and sweet. I’ve added swirls of cream cheese dyed with green food colouring to create the shamrock swirl and also marbled the batter with some chocolate. Because what’s a holiday dessert without a bit of chocolate?
The best part is that they are ridiculously easy to make and only require a few ingredients you probably already have on hand!
Whether you’re Irish and celebrating the traditions of your people, or a uni student bedecked in green knocking back emerald beer, or you simply just want to get these blondies in your belly, this is the dessert for you! I hope you enjoy them.
Shamrock Swirl Blondies
For the blondie:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- pinch salt
- 1 1/4 cups all-purpose flour
For the chocolate swirl:
- 50g good quality dark chocolate
For the shamrock swirl:
- 75g cream cheese, softened
- 3/4 cup confectioner’s sugar
- 1 tsp vanilla extract
- 5–6 drops green food colouring
Preheat the oven to 175 C (350 F) and grease and line an 8×8 tin with baking paper.
MAKE THE BLONDIE BATTER: In a large bowl, cream together the butter and sugar with a hand mixer at medium speed. After about 6 minutes, the butter-sugar mixture should be fluffy, aerated, and light in colour. Beat in the eggs, one at a time, using the mixer. Add the vanilla and salt and mix until combined. Finally, stir in the flour. Set aside.
In a microwave-safe bowl, melt the chocolate in the microwave in 15 second intervals, stirring after each interval, until the chocolate is completely melted. Set aside to cool while you make the shamrock swirl.
MAKE THE SHAMROCK SWIRL: Combine the cream cheese, confectioner’s sugar, and vanilla in a medium bowl and beat with the hand mixer on medium speed until soft and smooth. Add the food colouring and beat until incorporated. Set aside.
MAKE THE CHOCOLATE SWIRL: Remove 1/3 of the blondie batter and add it to the cooled chocolate. Stir the two together using a spatula or spoon until fully combined.
MAKE THE BLONDIE: Pour the remaining 2/3 blondie batter into the lined baking tin and smooth out into all four corners. Using a spoon, dollop five spoonfuls of the chocolate batter on top of the blondie. Use a clean spoon to dot four or five spoonfuls of the shamrock swirl in different areas on the blondie. Gently drag a clean knife through the layers in a continuous “S” motion to swirl them together.
Bake the blondies for 18–20 minutes. The edges should be just starting to golden and pull away from the pan. Allow to cool in the pan for 20–25 minutes before slicing into 16 bars. Blondies will keep refrigerated in an air-tight container for 5–7 days.
Do you celebrate St. Patrick’s Day? If so, what are your usual traditions?