Swirled with cream cheese and cinnamon sugar, these grab-and-go tree-shaped white chocolate blondies are perfect for parties.
Cinnamon swirl blondie Christmas trees
Ingredients
12
pieces
-
- 175 g
- 175 g
- 200 g
- 100 g
- 3
- 1 tsp
- 0,5 tsp
- 200 g
- 0,5 tsp
- 6
-
For the cream cheese swirl
- 100 g
- 1 tbsp
- 1 tsp
- 1
-
For the cinnamon swirl
- 25 g
- 30 g
- 1 tbsp
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Preparation
For the blondies, roughly chop the white chocolate. Set aside 75g. Put the remaining 100g in a saucepan with the butter and both sugars. Melt over a low heat, stirring regularly until melted and smooth. Remove from the heat and scrape into a large bowl to cool for 15 minutes.
Meanwhile preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square tin with baking paper. In a small bowl, whisk together the cream cheese swirl ingredients with a fork. In a separate bowl, stir together the cinnamon swirl ingredients with a small pinch of salt. Set both bowls aside.
Beat the eggs, one at a time, into the cooled white chocolate mix. Stir in the vanilla, orange zest and salt, then sift over the flour and baking powder. Mix until smooth, then fold in the reserved white chocolate chunks. Spoon into the prepared tin. Add random dollops of both the cream cheese mixture and the cinnamon swirl mixture on top, then use a skewer or the tip of a knife to swirl and marble into the blondies.
Bake for 45-50 minutes until the top is just set (with a slight wobble) and the edges are golden. Leave to cool completely in the tin. Once cool, ideally chill in the fridge for 2 hours (this makes the blondies easier to slice and makes them extra fudgy). Remove the blondies from the tin onto a board. Slice in half, then cut each row into 6 triangles (save any offcuts for snacking!). Cut the chocolate fingers in half and insert into the triangle bases to make tree trunks (trim the bases as necessary). Arrange on a serving board or plate.
Nutrition per serving
Kcal
438
Fats (g)
21
Proteins (g)
6
Fibre (g)
2
