Ingredients

1 cup water

2 black tea bags

1 cinnamon stick

3 whole cloves

1 strip lemon zest

1 cup unsalted butter, melted

1 1/4 cups packed light brown sugar

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 tablespoons brewed spiced sweet tea, cooled (plus 2 tablespoons more for cheesecake layer)

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon lemon juice

Instructions

Step 1: Prepare the spiced sweet tea by bringing 1 cup of water to a boil in a small saucepan. Add the tea bags, cinnamon stick, cloves, and lemon zest. Remove from heat and steep for 8 minutes. Then remove the tea bags and strain the mixture, discarding the spices and zest. Allow the tea to cool completely.

Step 2: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 3: In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth. Beat in the 2 eggs, vanilla extract, and 2 tablespoons of the cooled spiced sweet tea.

Step 4: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.

Step 5: Spread about two-thirds of the blondie batter evenly into the prepared pan.

Step 6: For the cheesecake layer, beat the softened cream cheese in a medium bowl until smooth. Add the granulated sugar, 1 egg, 2 tablespoons of brewed spiced sweet tea, and lemon juice. Continue beating until the mixture is creamy and free of lumps.

Step 7: Dollop the cheesecake mixture over the blondie base. Next, spoon the remaining blondie batter in small mounds over the cheesecake layer. Using a knife or skewer, gently swirl the layers to create a marbled effect.

Step 8: Bake for 38 to 42 minutes, or until the center is just set and the edges are golden. Allow the blondies to cool completely in the pan before slicing into squares.

Tips & Variations

For a stronger spice flavor, increase the cinnamon stick to 2 or add a pinch of ground nutmeg to the batter.

You can substitute lemon zest with orange zest for a citrus variation.

Be sure not to overmix the batter to keep the blondies tender and moist.

Try adding chopped nuts, such as pecans or walnuts, for extra texture.

FAQs

Can I use different types of tea for the spiced sweet tea?

Yes, you can experiment with teas like chai, Earl Grey, or rooibos to vary the flavor, but keep the spices complementary to maintain the balance.

How do I know when the blondies are done baking?

The blondies are done when the center is just set and no longer jiggly. The edges should be golden brown but not burnt. Insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter.