Carrot cake blondies

Chewy blondies flavoured with warming spices, grated carrot and chopped walnuts, finished with a cream cheese swirl.

A delicious modern take on a classic bake, this recipe is perfect for Easter, spring and autumn.

Ingredients (makes 12 blondies)

For the blondies:

170g self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cloves (optional)
170g unsalted butter
225g light brown sugar
1 teaspoon vanilla extract
2 medium eggs, at room temperature
100g chopped walnuts
1 large carrot (approximately 150g), grated

For the cream cheese swirl:

1 teaspoon vanilla
1 medium egg yolk
50g caster sugar
120g cream cheese, at room temperature

Method

Preheat oven to 180°C and line a 23cm square baking tray with greaseproof paper.

Start by making your blondie mixture.

First combine the flour and spices together in a bowl. Set aside. In a separate bowl melt the butter until it turns to liquid. Add the light brown sugar and mix until combined. Add the eggs and vanilla extract and mix. Add the flour and fold everything together. Now add the grated carrots and chopped walnuts and fold together until combined.

Now make your cheesecake mixture.

Place the vanilla, egg yolk, sugar and cream cheese in a bowl and mix until smooth and creamy. If you have an electric whisk i’d recommend using it.

Transfer half of the carrot cake mixture into the baking tin. Drop spoonfuls of 1/2 of the cheesecake mixture over the top. Don’t swirl just yet! Drop spoonfuls of the rest of the carrot cake mixture on top of this and then follow with the remaining cheesecake batter. Using the tip of a knife swirl the two mixtures together.

Bake for 25 minutes. The edges will be brown and the centre should be set. Cool completely in the baking tin before removing and slicing.

White Chocolate and Raspberry Blondies

Chewy caramel blondies filled with white chocolate chunks and fresh raspberries, finished with a drizzle of white chocolate.

SONY DSC
SONY DSC

Ingredients

250g light brown sugar
190g self-raising flour
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter
170g white chocolate chunks/chips
170g fresh raspberries

Method

Preheat oven to 180°C and line an 8inch square baking tray with greaseproof paper.

Melt the butter until it turns to liquid. Add the light brown sugar and mix until combined.

Add the eggs and vanilla extract and mix. Fold in the flour.

Now add 150g of the white chocolate chunks and raspberries and fold everything together until combined.

Transfer the mixture to your prepared baking tray and smooth out the top. Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Leave to completely cool in the baking tin.

Once the blondies have cooled, melt the remaining 20g of white chocolate and drizzle all over. Slice into 12 and serve.