Blondie is the new Brownie
Prep & cook time 65 minutes (+ cooling) makes/serves 25 squares
Ingredients
125g butter, chopped coarsely
300g white chocolate, chopped coarsely
3/4 cup (165g) caster sugar
3 eggs
1 cup (150g) self-raising flour, sifted
½ cup (35g) plain flour
½ cup (40g) desiccated coconut
½ cup (75g) roasted hazelnuts, coarsely chopped
125g cream cheese
1 tablespoon caster sugar extra
2 teaspoons finely grated lemon rind
Method
1 Preheat oven to 180°C (160°C fan-forced). Grease a 23cm-square slab cake pan; line with baking paper, extend paper 2cm over sides.
2 In a medium saucepan, add butter and two-thirds of the chocolate, stirring, over low heat for 3-5 minutes, or until smooth. Cool for 10 minutes.
3 Stir sugar and eggs into chocolate mixture, then flours, remaining chocolate, coconut and nuts. Spread mixture into pan.
4 In a small bowl of electric mixer, beat cream cheese, extra sugar and rind until smooth. Spoon mixture randomly over the blondie mixture and swirl lightly with the tip of a knife.
5 Bake for about 40 minutes. Cool in pan before cutting into 25 squares. Serve.
Photography: Noel McLaughlin Recipes: Angela Devlin
Art Direction and Styling: Anne Marie Cummins
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