I was so impressed by the recipe on the Peter McInnes’ website for low fat brownies that I thought I’d adapt it to make some blondies. I had two blocks of Green & Black’s white chocolate waiting patiently in the pantry for just such a treat, but of course any other white chocolate will do for this recipe. I am personally a fan of G&B’s white chocolate as it’s got some lovely vanilla bean mixed through it, giving it a richer, defined taste. You have to admit, some white chocolates are just vaguely milky at best.
A lot of recipes for blondies (or white chocolate brownies) include the use of dried fruit (most often cranberries) but I was keen to keep the focus on the white chocolate and cream cheese flavours so I simply added pecans again for some texture. I’d look at adding some rum-soaked raisins next time though. Perfect for Christmas!
150g white chocolate
250g light cream cheese, softened to room temperature
1 1/4 cups castor sugar (you can add 1 1/2 cups for more sweetness – I’m just mindful that white chocolate is pretty sweet on its own)
2 eggs plus 1 egg whites
1 tsp vanilla extract (you can add another tsp if you enjoy vanilla tones – I omitted one as I used G&B white chocolate which already has vanilla in it)
1 1/4 cup plain flour
50ml evaporated milk (skim if you like)
50g pecans (optional)
To prepare: Preheat oven to 180° C (160C for fan forced oven). Line the base and sides of a rectangle cake pan (approximately 23cm x 15cm). Melt the chocolate in a microwave safe bowl for 2-3 minutes on medium power or in a heat proof bowl over simmering water. Stir until melted.
Add the chocolate and cream cheese and beat on low speed with a hand mixer or stand mixer for 30 seconds, or until combined. Add the sugar, eggs, egg white and vanilla. Increase to medium speed and beat for 2 minutes. Sift the flour and add to mixture with the milk and pecans. Beat on low/medium speed until smooth.
Pour mixture into the prepared pan and bake for 40 minutes, or until firm. Cool completely in the pan. Cut into squares to serve.