I was a little confused as to what to call these divine little morsels. I was told the white chocolate equivalent of a Brownie is a Blondie. Someone else told me this is not the case. The main flavour in a Blondie is butterscotch not chocolate white or brown. In confusion I consulted the great God Google. Sure enough a blondie is made with brown sugar. Using white chocolate instead of brown gives you white brownies. Regardless these turned out to be lovely. A definite keeper. Nice crisp top and a squidgy middle I used my granddaughter's strawberry milkshake to flavour them. This of course drew her like a magnet and I had trouble keeping her away from them.
White Chocolate Strawberry Cheescake Brownies.
125g/5oz white chocolate, chopped
200g/7oz caster sugar
3 eggs, lightly beaten
100g/4oz self raising flour, sifted
For the Strawberry Cheese
200g/7oz Philadelphia or other full fat cream cheese
50g/2oz caster sugar
A few drops of strawberry flavouring or 2-3 teaspoons of strawberry milk shake
Pink colouring if desired
Combine butter, and sugar in a medium saucepan and stir over medium heat until melted. Remove from heat and melt the chocolate in the mix. Then whisk in eggs.
Add flour and stir until well combined. Don't over mix
Pour into a greased and lined 18cm x 28cm rectangular tin.
Beat Philly cheese strawberry flavouring and the 50g/2oz caster sugar until smooth and creamy.
Spoon randomly over chocolate mixture and swirl with the tip of a knife.
Bake at 180ºC/160.C Fan/ 350ºF, gas mark 4 for 35 - 40 minutes or until cooked through.
Allow to cool before slicing.
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