Try our cranberry and white chocolate blondies then check out our classic blondies. Also try our classic brownies and Christmas brownies.
Ingredients
BLONDIES
- unsalted butter 160g, melted and cooled, plus extra for the tin
- eggs 2 large
- soft light brown sugar 225g
- vanilla bean paste 1 tsp
- plain flour 225g
- baking powder ¾ tsp
- fine sea salt ½ tsp
- white chocolate 100g, roughly chopped
- dried cranberries 100g
CHEESECAKE SWIRL
- soft cheese 150g, room temperature
- caster sugar 50g
- lemon ½, zested
- vanilla bean paste ½ tsp
- egg yolk 1 large
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm square tin and line with baking paper.
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Step 2
To make the blondies, beat the eggs and sugar in a large bowl using an electric whisk for 2-3 minutes or until pale and slightly fluffy. Add the melted butter and vanilla, and mix briefly to combine. Add the flour, baking powder and salt, and mix briefly into a soft batter. Add most of the white chocolate and cranberries, reserving a little of both for decoration. Scrape the batter into the prepared tin and spread into an even layer.
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Step 3
For the cheesecake swirl, put all of the ingredients into a small bowl and stir until smooth and combined. You can dollop it randomly over the blondie batter, or pipe it on in stripes, then drag a cocktail stick through the lines, alternating the direction for a feathered design. Scatter over the reserved white chocolate and cranberries.
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Step 4
Bake for 35 minutes until a skewer inserted into the blondies comes out with moist crumbs. Remove from the oven and leave to cool in the tin for 20 minutes before carefully transferring to a wire rack to cool completely. Cut into small squares to serve. The blondies will keep in an airtight container in the fridge for three days.
Nutritional Information
- Kcals 382
- Fat 18.4g
- Saturates 11g
- Carbs 48.6g
- Sugars 33.2g
- Fibre 1.3g
- Protein 4.9g
- Salt 0.4g