Blondies con chocolate blanco y arándanos, veteados con queso crema
Aunque los blondies parezcan bollos normales, no te dejes engañar. Además, esta versión ligera de chocolate blanco es simplemente perfecta.
Ingredientes · Raciones For 12 people
- 2 eggs
- 225 g brown sugar
- 160g butter
- 1 tsp vanilla paste
- 225 g plain wheat flour
- baking powder
- salt
- 100g white chocolate
- 100 g dried cranberries
- 150 g cream cheese
- 50 g caster sugar
- vanilla paste
- 1 egg yolk
Método · 1 h
- Preheat the oven to 180°C (fan 160°C). Lightly grease a 20 x 20 cm baking tin or a square cake tin and line with baking paper. Leave the baking paper overhanging the edges so that you can use it to lift the cake out of the tin.
- For the blondies, beat the eggs and brown sugar with an electric mixer for 2-3 minutes until foamy. Add the butter and vanilla and mix. Sift in the flour, baking powder and salt and mix until smooth. Sprinkle in most of the chocolate and cranberries (reserve a smaller portion for sprinkling on top). Pour the batter into the pan and spread into a uniform, even layer, including the edges.
- For the marbling, place all ingredients in a bowl and whisk until smooth. Either spoon the filling randomly onto the dough or fill a piping bag and pipe stripes onto the dough. Then use a skewer to create the marbling. It works best if you alternate directions to create a nice pattern.
- Sprinkle with reserved cranberries and chocolate and place in the oven. Bake for about 35 minutes or test by inserting a skewer into the dough: when pulled out, there should be no raw dough but only moist crumbs.
- Remove the blondies from the oven and let them rest for 20 minutes, then remove from the pan and place on a wire rack. Cut only when the cake is completely cool.
- Blondies will keep in an airtight container in the refrigerator for up to 3 days.
Blondies may look like a regular bun, but don't be fooled. Plus, this light white chocolate version is absolutely perfect. Upon closer inspection, you'll notice that the soft dough is not only sprinkled with cranberries and white chocolate, but also marbled with cream cheese - making this dessert a sinful combination of blondies and cheesecake.