Summer has arrived! This is not a drill, people: Summer has arrived! OK, I admit it, I’m somewhat of an eternal optimist when it comes to our unpredictable British summertime. But, when dreaming up this month’s foray into the world of sweet things, the warm sunshine was streaming through my window, tempting me with thoughts of all my favourite summer delights.
Seaside waves lapping at my toes, lazy pub garden afternoons, smoky BBQ sausages, picnics in the park and summer dresses to name but a few. One of the sweetest summer treats however (besides a 99 with a flake, obviously) is the glut of summer berries and citrus tangs that liven up your taste buds, not to mention that glass of Pimm’s and lemonade. So, bearing that in mind, I took an old classic of mine that featured in my Easter HTC post, the heavenly cream cheese brownie, and gave it a sunshine twist.
- 100g white chocolate
- 200g unsalted butter
- 250g caster sugar
- 3 eggs
- 125g plain flour
- Zest and juice of 3 lemons
- 200g blueberries
- 400g cream cheese
- 1 tsp vanilla extract
- 125g caster sugar
- 2 eggs (one using just the white)
- Heat the oven to 180C/fan 160C.
- Line a deep baking tray with greaseproof paper and butter.
- Beat together the cream cheese, vanilla extract, caster sugar, one egg and one egg white until smooth and creamy.
- Melt the white chocolate and butter in a heatproof bowl set over a pan of simmering water and stir until smooth and combined.
- In another bowl whisk together the caster sugar and eggs. Add the white chocolate butter mix and stir until combined. Sieve in the flour and fold it all together.
- Stir in the lemon zest, juice and blueberries until evenly mixed through.
- Pour 3/4 of the blondie mix into the tin and shake it to level out. Spoon dollops of the cream cheese mix randomly into the tin over the blondie mix.
- Add the remaining blondie mixture in dollops and once again shake to level the whole mix out. Take a skewer or knife and slice through the mix to marble it, taking care not to mix it too much.
- Bake for 35-45 minutes, until just set in the middle. Cool in the tin before cutting into squares. A perfect burst of summer in every bite!
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