Paysan Breton Cream Cheese Swirl Blondies
These cheese blondies are the perfect snack for when the grandchildren visit. They also make a great addition to any picnic hamper!
Serves: 6-8
Preparation time: 15 minutes
Cooking time: 35 minutes
For the blondies
175g unsalted butter
200g light brown sugar
100g caster sugar
3 eggs
1 tsp vanilla extract
200g plain flour
½ tsp baking powder
For the cream cheese swirl
250g Paysan Breton French Sea Salt cream cheese
50g caster sugar
1 egg
1 tsp vanilla extract
4 tbsp strawberry jam (we like Bonne Maman)
What to do
Melt the butter and both sugars in a pan over a low heat. Remove from the heat and leave to cool for 10 mins – this will stop the eggs from curdling when added. Heat the oven to 180°C. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold to achieve a smooth batter. Scrape the batter into the prepared tin.
In a separate bowl, beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until combined.
Dollop spoonfuls of the cream cheese mixture and strawberry jam over the blondie batter, then use a skewer or knife to swirl into the blondies.
Bake for 35-40 mins until the edges are coming away from the sides of the tin and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
Recipe courtesy of Paysan Breton
Melina - Assistant Editor
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