Strawberry swirl blondies
Perfect for those occasions where you couldn't be bothered to choose between cookies or blondies as a snack... Why choose when you can enjoy both together?
- 125 g unsalted butter
- 200 g white chocolate, chopped
- 1 tsp vanilla extract
- 2 eggs at room temperature
- 150 g castor sugar
- 100 g cake flour
- 75 g self-raising flour
- 1/4 tsp salt
- 200 g packet of Strawberry Swirls
Preheat oven to 180 C°
Grease a 20cm square cake pan. Line base and sides with baking paper.
Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.
Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface. Place Strawberry Swirls on top and cover with foil.
Bake for about 40 minutes or until a skewer comes out clean.
Wait for the blondies to cool completely before slicing and serving.
Reprinted with permission from Landi Govender, follow on Instagram