(Adapted from Nigella Lawson’s Cream Cheese Brownies, How to be a Domestic Goddess)
Makes around 12
125g white chocolate
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!
Rambling Tart says
Ooo, what a clever and delicious concoction! 🙂
These Blondies looks so good, what a unique combination. You have some of the best recipes.
What fantastic adaptations, they look wonderful.
Heavenly Housewife says
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.
faithy, the baker says
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! 🙂
love boursin in all flavors. pretty fantastic adding it to the blondies! great one sarah!
White chocolate and cheese….has to be very delicious. Look gorgeous…beautiful picture. I hope to try this.
Mowie @ Mowielicious says
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?
Gourmet Chick says
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.
Sarah, Maison Cupcake says
@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
Lovely recipe Sarah, I like the idea of boursin in it!
I'm so intrigued! But not really a fan of white chocolate – do you think it would work with normal chocolate?
They look great! Which White chocolate do you use?
Madame Sucre says
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!
Daily Spud says
This is just the perfect thing for all of my suspicious friends 😀
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
Lovely recipe, I love white chocolate! Great idea to have boursin in it.
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!
Kitchen Butterfly says
Yummu….I've never really done the soft cheese cooking thing……… Can I have some please??
Morwenna Ellis-Philips says
They sound great! Will definitely give these a go, thanks xo
Clever! And mmmmm, I love Boursin, although my weakness is the garlic & herb one. I use it to stuff chicken breasts – or on crackers 🙂