Berry Cheesecake Protein Blondies 

So, today was fun. Today I welcomed Suki Hayer, organiser of Swansea’s Next Fitness Model & USN ambassador, into the Raspberry Cakery kitchen to start our recipe development using USN’s protein, ahead of the competition in June. 

Having not baked with protein before I was a bit unsure as to the effect it would have on the bakes, and more than a little concerned that it would all go horribly wrong. Following a bit of googling, we fiddled about with our usual blondie recipe to create a Berry Cheese Protein Blondie, using the Strawberry Cheesecake flavour Diet Whey Isolean. And you know what, it was pretty tasty! 

If you haven’t had a Blondie before, it’s a kind of white chocolate brownie. It’s a denser texture than our brownies, but it’s delicious and the raspberries give a little tartness next to the white chocolate. 

For this recipe we managed to get Suki in a pinny & (after burning the chocolate on his first task) then relegated him to working the stand mixer. 

This is not a ‘healthy’ bake, but has been designed to add some extra protein into a little treat. The recipe below makes 6 portions, and can be frozen once cooled down if you don’t want to eat it all at once. The Blondies will keep for about 4 days in an airtight container in the fridge.


INGREDIENTS

  • 135g Unsalted Butter
  • 175g White Chocolate
  • 2 Eggs
  • 125g Light Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 75g Plain Flour
  • 140g USN Diet Whey Isolean, Strawberry Cheesecake flavour
  • 85g Frozen Raspberries

METHOD

Pre-heat the oven to 160 degrees C. Line an 8″ square cake tin with grease proof paper. 

Melt the unsalted butter in a small saucepan, then add 100g of the white chocolate, stir continuously over a low heat until melted and combined. 

Using an electric hand mixer, or stand mixer, whisk the eggs and light brown sugar until thick and pale. Add the melted butter and white chocolate, vanilla extract, plain flour and the Strawberry Cheesecake Isolean, mix until combined. Pour the mixture into the cake tin, top with the remaining white chocolate and frozen raspberries and press gently into the mix. 

Bake in the oven for 25 minutes, until the Blondies are light golden brown on top. To check they are baked, insert a metal skewer into the middle of the Blondie, it should come out clean with no traces of wet mix. 

Leave to cool, then cut into 6 portions and dust with icing sugar. 

Disclaimer: The protein was provided to The Raspberry Cakery in our role as supporter of Swansea’s Next Fitness Model.


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