Merge together a sticky toffee pudding and white chocolate and this is the dessert you get! Topped with a cream cheese white chocolate icing, they're a perfect indulgence for a chilly day.

Yields 12 blondies

3/4 cup plus 2 tbsp flour
3/4 tsp baking powder
pinch of salt
3/4 cup butter
3/4 cup packed dark brown sugar
3 tbsp light corn syrup
1/2 tsp vanilla
3 eggs
1/2 cup white chocolate chips
Icing:
1/2 cup butter
1/2 cup cream cheese
4 cups icing sugar
1/2 cup white chocolate, melted
1 tbsp cream

  1. Preheat oven to 325F. Line a 9x9” pan with parchment paper, and grease the sides of the pan with butter.
  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. In a medium sauce pot combine the butter, brown sugar, and corn syrup. Melt over medium low heat until the sugar is fully dissolved.
  4. Remove from heat and add in the vanilla, and then the eggs one at time, stirring after adding each egg.
  5. Add in the flour and whisk until completely combined. Mix in the chocolate chips quickly as they may start to melt, and then pour the blondie mixture into your prepared pan.
  6. Bake for around 25-30 minutes, making sure to not over cook. Remove from oven when the tops of the blondies are mostly dry to the touch. Let cool slightly and then transfer to a wire rack.
  7. While the blondies are cooling prepare the icing. In the bowl of an electric mixer cream together the cream cheese and butter until smooth.
  8. Add in the icing sugar with the mixer on low. Beat until lighter in colour and fluffy. Slowly add in the melted white chocolate, and then add the cream. Beat for another minute more.
  9. When the blondies are cool spread or pipe the icing on top and serve!