Monday, May 30, 2011

Green tea and cream cheese white chocolate blondies

Blondies, a white chocolate version of brownies! I only came to know this very recently hehe. It was my dear friend Natalie's birthday not long ago, so i surprised her with a batch of these babies early in the morning, so that she had something to share with her workmates that day.


I kept a piece for myself and one for B.B, the texture was dense, not cakey, but still fudge-like, the green tea and cream cheese paired well with each other, i quite liked it :D


I found the recipe from here, it's really easy to follow, if you have patience (un-like me) you could be abit more light handed when it comes to swirling the two mixtures together so that it looks abit prettier when you cut into it.



Green Tea Cream Cheese Swirl White Chocolate Brownie

Brownie base
8 Tbsp butter (1 stick), cut into 1-in pieces
5 oz. white chocolate, chopped
2 eggs
5 Tbsp sugar
1 tsp vanilla
3/4 C flour

Cheesecake swirl
8 oz bar of cream cheese, room temp
1 egg
3 Tbsp sugar
2 tsp green tea/matcha powder
About 2 tsp of water, hot but not boiling

Preheat the oven to 325ºF.

Mix the green tea powder with a bit of hot water to form a paste. Mix the cream cheese, egg, and green tea paste until smooth. Taste a bit and see if it's strong enough.

Melt the butter with the white chocolate. Mix in the sugar, eggs, vanilla, and flour (and baking powder if you want to experiment with it). Whisk until smooth but do not over mix.

Line a 8 x 8 square baking dish with a sheet of foil (with overhang for easy lifting) or grease and flour it. Pour in half of the white chocolate batter. Then drop half of the cream cheese mixture on top in spoonfuls. Top the batter with the rest of the white chocolate brownie batter, then finally add the remaining half of the cream cheese mixture on top. Use a knife and swirl the brownie and cream cheese together to create a marbled pattern.

Bake the brownies at 325ºF for 40 - 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. The center should be almost set. You don't want the toothpick to come out clean because that would mean the brownies have overbaked. Cool in the pan for 5 then lift the brownies out and cool to room temperature. They're best served cold so chill them in the fridge for about 3 hours.

15 comments:

Natalie Leung said...

i LOVED them betty, yummiest brownies I've ever tasted. And my co-workers loved them <3

Thanks again betty ^^

Phillip Nom said...

I thought this was a health blog LOL. I dont care because I'm drooling...

Adrian in Food Rehab said...

Now that's what I call a sugar fix!

sugarpuffi said...

I never knew a white chocolate version is called a blondie!! Lol!! Come to think of it, I've never even thought of making a white chocolate version before,

OohLookBel said...

I just bought some matcha powder so I will try this recipe. These blondies should be called greenies (maybe).

Kitchen Butterfly said...

Oh Betty, it looks so great - you could easily be Crocker! Pretty pictures too

Lorraine @ Not Quite Nigella said...

Betty these look delicious! I like the green tea twist to the flavour! :D

penny aka jeroxie said...

I want those blondies! They look amazing.

Hotly Spiced said...

I love brownies. Thanks for sharing a recipe that looks so good.

Anita said...

Love the addition of green tea to these blondies. I can only imagine how lovely the would taste.

Sylvie @ Gourmande in the Kitchen said...

Great combination of flavors, I really like white chocolate and matcha together.

Natasha said...

These look and sound delicious, such an interesting combination of flavours. You're a great friend :)

chinmayie@lovefoodeat said...

These blondies sound yummy! I am new here and i just wanted to tell you that i really like your style of photography!!

Xiaolu @ 6 Bittersweets said...

This reminds me of one of the early food blog recipes I bookmarked years ago and still haven't made! The flavors sound fantastic together =).

Ellie @ Kitchen Wench said...

This looks delightful, but how strong would you say that the green tea flavour is here? Just that I tend to like my green tea desserts to have quite a strong green tea flavour :)