250g butter
250g white chocolate, chopped
4 eggs
250g superfine sugar
90g dark brown sugar
pinch of salt
1 t vanilla extract
250g all purpose flour, sifted
300g cream cheese
2 T egg yolks
400g raspberries
3 graham crackers
[how to make]
*Preheat the oven to 350 degrees.
*Grease a 35cm(14") X 25cm(10") deep baking pan, then line it with baking parchment.
*Melt the butter in a pan over a gentl heat.
*Remove from the heat and add the white chocolate to the butter and stir occasionally, so that the white chocolate melts.
*Whisk together in a bowl the eggs and the caster sugar and brown sugar with the salt and vanilla until the mixture is thick and creamy and the mixture has doubled in size.
*Fold in the flour and the chocolate mixtuer and then pour the batter into the prepared tin.
*In a separate bowl, whisk together the cream cheese, icing sugar and egg yolks until smooth.
*Sprinkle the raspberries over the top of the blondie mixture and then place spoonfuls of the cream cheese mixture between the raspberries.
*Crush the graham crackers into small pieces with your hands and sprinkle over the raspberries and cream cheese.
*Bake for 30 to 40 minutes, then remove from the oven and leave to cool in the tin completely.
*Remove the lining paper and cut the blondies into 24 squares to serve.
(Store in an airtight container to up to 3 days.)
-makes 24-
Note: I used the recipe from "The Perfect Afternoon Tea Recipe Book".
Labels: bar cookie recipe, blondies recipe