(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!