# Components:
→ Spiced Sweet Tea
01 - 1 cup water
02 - 2 black tea bags
03 - 1 cinnamon stick
04 - 3 whole cloves
05 - 1 strip lemon zest
→ Blondie Base
06 - 1 cup unsalted butter, melted
07 - 1 1/4 cups packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
11 - 2 tablespoons brewed spiced sweet tea, cooled
12 - 2 cups all-purpose flour
13 - 1/2 teaspoon baking powder
14 - 1/2 teaspoon salt
→ Cheesecake Swirl
15 - 8 ounces cream cheese, softened
16 - 1/3 cup granulated sugar
17 - 1 large egg
18 - 2 tablespoons brewed spiced sweet tea, cooled
19 - 1 teaspoon lemon juice
# Directions:
01 - Bring 1 cup water to a boil in a small saucepan. Add tea bags, cinnamon stick, whole cloves, and a strip of lemon zest. Remove from heat and steep for eight minutes. Remove tea bags and strain the mixture, discarding spices and zest; allow tea to cool.
02 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
03 - Whisk together melted butter, packed light brown sugar, and granulated sugar until smooth in a large mixing bowl. Beat in eggs, vanilla extract, and cooled brewed spiced sweet tea. In a separate bowl, combine all-purpose flour, baking powder, and salt; fold dry ingredients into wet mixture until just combined. Do not overmix. Spread two-thirds of blondie batter evenly in the prepared pan.
04 - In a medium bowl, beat softened cream cheese until smooth. Add granulated sugar, egg, brewed spiced sweet tea, and lemon juice; continue beating until mixture is creamy and without lumps.
05 - Dollop cheesecake mixture over the blondie base, spoon the remaining blondie batter in small mounds over the cheesecake layer, and gently swirl using a knife or skewer to achieve a marbled effect.
06 - Bake for 38 to 42 minutes, or until the center is just set and the edges are golden. Cool completely in the pan prior to slicing into squares.
