Ingredients

Cream cheese topping

• 120 g smooth, plain cream cheese, softened
• 65 ml sugar
• 1 egg yolk
• 2.5 ml vanilla essence

Blondies

• 250 g (1 cup) butter, melted
• 250 g brown sugar
• 125 ml sugar
• 2 eggs
• 1 egg yolk
• 10 ml (2 tsp) vanilla essence
• 565 ml cake flour
• 10 ml (2 tsp) cornflour
• 2.5 ml baking powder
• 5 ml (1 tsp) salt
• 160 ml white chocolate chips
• 65 ml Rhodes Quality Strawberry Jam, gently warmed

Method

Strawberry Swirl

1. Whisk the cream cheese in a medium bowl until smooth.
2. Whisk in the sugar.
3. Whisk in the egg yolk and vanilla essence and set aside.
4. To make the blondies, combine the melted butter and sugar in a large bowl and stir well.
5. Add the eggs, egg yolk, and vanilla essence and stir until well blended.
6. In a separate bowl, sift together flour, cornflour, baking powder, and salt.
7. Gradually stir the dry ingredients into the egg mixture until well blended.
8. Fold in white chocolate chips.
9. Spoon the blondie batter into a baking pan that has been sprayed with nonstick spray and lined with baking paper.
10. Add dollops of the cream cheese mixture over the top of the blondie batter.
11. Pour small pools of the Rhodes Quality Strawberry Jam in different places on the blondie batter.
12. Gently run a knife up and down the length of the pan to swirl the mixture.
13. Bake the blondies in an oven that has been preheated to 170°C for 25 minutes or until a wooden skewer inserted into the centre of the blondies comes out clean.
14. Allow to cool completely in the pan and then cut into squares.