Rainbow unicorn cheesecake blondies

Name: Rainbow unicorn cheesecake blondies
Ingredients: 275 g white chocolate, chopped; 200 g butter; 300 g caster sugar; 2 medium free-range eggs; 1 tsp vanilla extract; 200 g plain flour; 250 g full-fat soft cheese; 1 medium free-range egg; 120 g caster sugar; a few drops each of purple, pink, blue and yellow food colour gel or paste

These rainbow unicorn cheesecake blondies by Catherine (@baking_with_kids) are delicious for kids and adults alike! Hapy baking!

These rainbow unicorn cheesecake blondies by Catherine (@baking_with_kids) are delicious for kids and adults alike!

A fudgy, sweet white chocolate blondie, perfectly balanced with a creamy cheesecake swirl, made even more magical with bright unicorn colours.

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Servings

Ingredients

For the blondies

275 g white chocolate, chopped
200 g butter
300 g caster sugar
2 medium free-range eggs
1 tsp vanilla extract
200 g plain flour

For the cheesecake swirl

250 g full-fat soft cheese
1 medium free-range egg
120 g caster sugar
a few drops each of purple, pink, blue and yellow food colour gel or paste

Instructions

Preheat the oven to 180°C/Gas Mark 4. Line a 23cm (9in) square cake tin or brownie pan with baking paper.

Into a large heatproof bowl, break the white chocolate into small pieces. Chop the butter into pieces and add to the bowl. If you are baking with little chocolate fiends some of the chocolate may not make it into the finished blondies – this is inevitable so just go with it!

Fill a medium-sized saucepan just under halfway with water and set to simmer on the stove. Put the chocolate-filled bowl on top and stir continuously until the chocolate and butter have just melted. Remove from the heat.

Stir in the caster sugar, then crack in the eggs, stir in the vanilla extract and mix well to combine.

Gently fold in the flour until you have a thick golden batter. Pour into the lined cake tin and set aside while you make the cheesecake swirl.

In a bowl, gently whisk the soft cheese to loosen the consistency. Beat in the egg and the sugar to create a thick creamy mixture.

Divide the mixture between four bowls and to each, add a few drops of food colour gel or paste. Mix each well to fully colour.

Spoon each colour of cheesecake mixture on top of the blondie mixture in whatever pattern you fancy. Using a flat-edged or blunt knife, gently blend the cheesecake mixture through the blondie mixture to create your colourful unicorn swirl.

Place the cake tin in the centre of the oven and loosely cover with a sheet of foil. Bake for 30 minutes or until the blondies are just set in the centre. To test, give the blondies a little shake – if the mixture seems wiggly, pop them back in the oven and check for firmness again after 5 minutes. Allow to cool completely before slicing to serve.