Halloween is just around the corner, lets celebrate with these blondies.
A little different to the usual blondies, these are better and perhaps a little more festive. They’re bloody red and tasty – what more needs to be said.
You do kind of get the best of both worlds with these blondies, theres a red velvet blondie, swirled with cheesecake, which is delicious and weirdly works well with the blondie.
These are one of the halloween treats I’m making this year but feel free to make them for any other holiday also.
Anyway, let’s get started, shall we?
Ingredients:
Blondie Batter:
200g white chocolate.
130g butter.
160g granulated sugar.
190g plain flour.
1/2 tsp salt.
3 eggs.
10g cocoa powder.
Red food colouring.
1.5 tsp vanilla extract.
100g white chocolate chips.
Cheesecake swirl:
166g soft cheese, room temperature.
50g granulated sugar.
20g plain flour.
60ml sour cream.
1 tsp vanilla extract.
1 egg.
Method:
Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 8 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using. I recommend colouring your white chocolate spread now, to save time and get the job done.
Into a heatproof bowl, place your butter and white chocolate and melt them over a bain-marie (which is over a medium heat) or in a microwave in 10 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.
Once the butter and chocolate are melted, add in your sugar and straight away whisk it in, until it has been fully incorporated.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Add in the cocoa powder, whisk until its fully incorporated. Then you can also add in the red food colouring and whisk until the mixture is red.
Now you can add in all of your eggs and vanilla extract and whisk until everything is smooth and the consistency has become looser in consistency.
Next you can add in the plain flour and salt. Mix until the dry ingredients have been fully incorporated, try your best not to over mix – set aside until needed a little later on.
To make the cheesecake element, take a mixing bowl and add in the soft cheese, whisk to loosen the consistency, then add the other ingredients, gradually.
Take your lined cake tin and pour your blondie batter into the tin and level it out as best you can.
Take dollops of the cheesecake mixture and swirl it though out the blondie batter as much or as little as you’d like.
Place in the preheated oven and bake for about 25-30 minutes or until a tester comes out clean when inserted into the centre
Once they are fully baked, remove from the oven and finish them off. Take pieces of the mini egg chocolate bar and mini eggs and place them on top, pressing them into the blondie. Allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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