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You are here: Home / Recipes / Baking and Desserts / Cream Cheese Blondies

Cream Cheese Blondies

January 8, 2010 by Sarah Trivuncic 23 Comments

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Cream Cheese Blondies
Final installment of my trio of recipes using up seasonal ingredients. Having dealt with the mincemeat and chestnuts we’re moving on to something more obscure. For some reason I always buy a pack of Boursin with Black Pepper at Christmas to be the soft cheese in my cheese selection. Seduced by the memory of that advert showing French people at a dinner table with the slogan “Du pain, du vin, du Boursin” no doubt.  I can’t remember if I’ve seen it in French supermarkets and never buy it any other time of year. I love it on crackers however the abundance of everything else means I generally have a fair amount or all of it left by the time New Year healthy eating regimes start (such as Ten in 10… I’m doing nicely thanks).
Actually this year I was better organised. I bought my Boursin but used it up in these blondies for some highly suspicious friends during the week before Christmas. When I say suspicious, I don’t mean they were hanging around outside my house looking shifty, I mean they were sceptical when presented with some weird cake that not only had cheese in it but pepper too.
It’s not such a leap if you consider that dark chocolate with chilli is widely accepted as a great flavour combination.  This recipe originally featured in Nigella Lawson’s How to be a Domestic Goddess as brownies made with cream cheese and dark chocolate. Having made this previously using said Boursin and Black Pepper I decided to do a blondie version with white chocolate instead.
Not only were the suspicious friends won over, but each of their husbands raved about these blondies too (my friends often get goodie boxes to take home with them these days). They are similar tasting to cheesecake with a subtle peppery hit afterwards.
Try them! You can have great fun getting your friends to guess what is in them. They will be flummoxed – and bowled over – I promise.  If you cannot get Boursin you could use a roulade soft cheese with black pepper or just plain soft cheese with a teaspoon of black pepper.

Cream Cheese Blondies

(Adapted from Nigella Lawson’s Cream Cheese Brownies, How to be a Domestic Goddess)
Makes around 12

Ingredients:
125g white chocolate
125g butter
2 large eggs
200g caster sugar
1 tsp vanilla extract
75g plain flour
pinch of salt
150g Boursin with Black Pepper (or use plain soft cheese and 1 tsp coarse ground black pepper)
You will need a 23cm square tin, 4cm deep

1. Preheat the oven to 180c / gas mark 4. Line your baking tins with butter and baking parchment.
2. Melt the white chocolate and butter in a medium size saucepan. When very nearly melted and combined, take them off the heat and leave aside for a few minutes to cool a little.
3. Meanwhile beat the eggs in a bowl with the sugar and vanilla
4. Measure the flour and salt into a larger mixing bowl.
5. Beat the eggs and sugar into the chocolate and butter mixture.  Tip in the flour and salt and beat until smooth.
6. Pour half of the mixture into the tin, coaxing it to the edge.
7. With a table knife, dollop little nubs of the Boursin over the surface of the batter until you’ve used it all up.
8. Pour the remaining blondie batter on top and spread across the surface evenly so that the cream cheese is covered. It may be scantly covered in places but it will be alright.
9. Bake for around 20 minutes. The top should be paler and dry but the centre if you test with a cocktail stick still moist. You don’t want the centre to dry out totally or you will have cake not blondies.
10. Allow to cool in the tin for 10 minutes before cutting into squares. They are easier to lift out when cold but warm ones taste delicious!

This site content is free. When you purchase via referral links on our posts, including those to Amazon, we earn affiliate commission, at no extra cost to yourself. Thanks for reading and please share posts you find useful!
Filed Under: Baking and Desserts Tagged With: baking, blondies, brownies, chocolate, traybakes, white chocolate

About Sarah Trivuncic

Sarah Trivuncic has published recipes, restaurant and travel reviews on Maison Cupcake since 2009. She lives in Walthamstow, East London with her husband and teenager.
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Comments

  1. Rambling Tart says

    January 8, 2010 at 1:35 am

    Ooo, what a clever and delicious concoction! 🙂

    Reply
  2. BonjourRomance says

    January 8, 2010 at 4:07 am

    Bonjour Sarah,
    These Blondies looks so good, what a unique combination. You have some of the best recipes.

    Reply
  3. donna says

    January 8, 2010 at 5:04 am

    What fantastic adaptations, they look wonderful.

    Reply
  4. Heavenly Housewife says

    January 8, 2010 at 7:36 am

    1) Yes, I have seen Bousin in France, though I bet its more popular here in the UK. Personally, I adore it.
    2) I am fascinated by your blondie. You've definitely come up with something original here. I'd love to try this.
    *kisses* HH

    Reply
  5. faithy, the baker says

    January 8, 2010 at 9:34 am

    love your photos! and your blondies look to die for! definitely a must try in my to-bake-list! i have this book too..i am also a fan of Nigella Lawson! 🙂

    Reply
  6. MeetaK says

    January 8, 2010 at 9:45 am

    love boursin in all flavors. pretty fantastic adding it to the blondies! great one sarah!

    Reply
  7. MaryMoh says

    January 8, 2010 at 9:47 am

    White chocolate and cheese….has to be very delicious. Look gorgeous…beautiful picture. I hope to try this.

    Reply
  8. Mowie @ Mowielicious says

    January 8, 2010 at 10:21 am

    That's a fantastic addition Sarah – I love the idea! Must try it. Now you've got me thinking… what else could I add boursin to?

    Reply
  9. Gourmet Chick says

    January 8, 2010 at 10:24 am

    I love the fact of using boursin in these – I usually make my blondies with a kick of banana and caramel but this would give them a whole new taste. Great idea to post on using up Christmas leftovers as well.

    Reply
  10. Sarah, Maison Cupcake says

    January 8, 2010 at 10:37 am

    @ramblingtart Shucks! *gives gallic shrug*
    @bonjourromance That is indeed a compliment, thanks!
    @donna Thank you!
    @heavenlyhousewife It is quite addictive isn't it
    @faithy Nigella is the business!
    @Meeta Thank you!
    @MaryMoh You won't be sorry I promise
    @Mowie Cheesecake? Bakewell Tart?
    @gourmetchick Yum banana and caramel sounds very nice too

    Reply
  11. Sari says

    January 8, 2010 at 12:37 pm

    Lovely recipe Sarah, I like the idea of boursin in it!

    Reply
  12. Nora says

    January 8, 2010 at 2:17 pm

    I'm so intrigued! But not really a fan of white chocolate – do you think it would work with normal chocolate?

    Reply
  13. AmuseboucheUK says

    January 8, 2010 at 2:23 pm

    They look great! Which White chocolate do you use?

    Reply
  14. Madame Sucre says

    January 8, 2010 at 2:47 pm

    a great choice in making it with white chocolate.. and yes you are right.. the ever so popular chili and chocolate would definetly inspire ppl to try this.. smart blodies , Sarah!

    Reply
  15. Daily Spud says

    January 8, 2010 at 3:33 pm

    This is just the perfect thing for all of my suspicious friends 😀

    Reply
  16. diva says

    January 8, 2010 at 9:51 pm

    BOURSIN I HEART and oh tht "du vin du pain du boursin" tagline is just great. Every time i see that ad, i have to repeat it in my best french accent 🙂 can't believe you put it in blondie. I really wanna taste it because I bet it's simply gorgeous and even better than just plain on a cracker. You're so creative Sarah! x

    Reply
  17. Mamatkamal says

    January 9, 2010 at 1:00 pm

    Lovely recipe, I love white chocolate! Great idea to have boursin in it.

    Reply
  18. Jamie says

    January 9, 2010 at 2:27 pm

    Oh yes Boursin is quite popular here in France and easy to find in all supermarkets. These blondies look dense and yummy and sound too intriguing! Yum! Great for a party surprise! You are too creative!

    Reply
  19. Kitchen Butterfly says

    January 9, 2010 at 3:39 pm

    Yummu….I've never really done the soft cheese cooking thing……… Can I have some please??

    Reply
  20. Morwenna Ellis-Philips says

    January 9, 2010 at 7:19 pm

    They sound great! Will definitely give these a go, thanks xo

    Reply
  21. Jeanne says

    January 13, 2010 at 4:33 pm

    Clever! And mmmmm, I love Boursin, although my weakness is the garlic & herb one. I use it to stuff chicken breasts – or on crackers 🙂

    Reply

Trackbacks

  1. Krushchev Rolls with Boursin and Black Pepper (and a Sneaky Pizza) | maisoncupcake.com says:
    February 10, 2011 at 11:38 pm

    […] These little rolls were delightfully similar to the Serbian Kiflice I’d enjoyed so much back in November and I employed my favourite post Christmas left over, Boursin Cream Cheese with Black Pepper which sharp eyed observers may recall I used last January in these blondies. […]

    Reply
  2. Bitesize Bits September snippets - Maison Cupcake | Life's what you bake it says:
    September 3, 2013 at 10:19 am

    […] enough to cook with as an ingredient. My personal favourite flavour is black pepper as seen here in Black Pepper Blondies. Try also these two Boursin recipes for tomato and chive tart and smoked salmon blinis over at […]

    Reply

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