White chocolate cranberry cheesecake blondies

White chocolate cranberry cheesecake blondies

  • serves 12
  • Easy

Make your blondies extra special by adding cranberries and a vanilla cheesecake swirl

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Try our cranberry and white chocolate blondies then check out our best brownies, peanut butter blondies and more blondies recipes.

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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

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm square tin and line with baking paper.

  • 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.

  • 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.

  • 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
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