So if you like creamy desserts and white chocolate brownies (blondies) you are going to love this combination. I had some cream cheese leftover from another dish and thought what could I use this up in? I usually just add it to some pasta and veggies, however I was craving something sweet for a change (Haha). I had to make a few batches to test out the gooeyness of the blondie – if you like a soft brownie make sure you refrigerate your brownie straight away, that way the middle stays gooey and creamy!!
Prior to cooking this recipe you will need to get your cream cheese out of the fridge and leave out for about an hour – depending on the temperature outside you need the cream cheese soft.
Also you will need to soak 30g medjol dates with 2 tablespoons of hot water for about an hour so they become soft. When they have cooled a little squash together in the water so it becomes like a date paste.
For this recipe I used a square 8 inch backing tray and lined it with either greaseproof paper or vegan butter/oil (helps prevent the blondie sticking to the pan). You will also need to pre heat your oven to 155 – 160 degrees (fan-forced) for this recipe.
So finally making the blondie!! In a stand up mixer place the following ingredients
- 120g vegan cream cheese – soften (see above) @madewithplants
- 2 tablespoons maple syrup
- 30g grams of softened dates with water (see above)
- 1/2 cup cashew butter
- 1/3 cup apple sauce
- 1/3 cup coconut sugar
- 1 teaspoon vanilla paste
Mix together all the ingredients so they are well combined – this will take around a minute if your cream cheese is softened. You can do this by hand if you do not have a stand up electric mixer. Now add in
- 1 cup oat flour
- 1/2 cup spelt flour
- 1 teaspoon baking powder
- pinch salt
Slowly mix in the dry ingredients until everything is combined. Now add in 60g of chopped vegan white chocolate (I used the hazelnut white choc from @pana_organic). Stir in the chocolate pieces then pour into your baking tin.
In a small bowl whisk together 50g soften vegan cream cheese with 1/2 tablespoon maple syrup Pour this over the slice and gentle swirl it through the top of the blondie mixture, I used a skewer. I also chopped up another 20g white chocolate and sprinkled it over the top! (See the picture on the right – this is how mine looked) It is now ready for the oven, place in your pre heated oven for 25 minutes.
Now if you want your blondies gooey take out your slice and let it cool for 5-10 minutes then place in the fridge/freezer straight away to completely cool down. If you prefer it more like a cake then you can leave it out and cover it with a tray or a clean tea towel for a couple of hours to cool down. Either way both have a dense sweet taste to them!
The picture on the left is the one I left out to cool down and the blondie up the top in the bowl is the gooey one!
I hope you enjoy these as much as my family and friends did!