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100 g soft butter
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
180 ml light brown sugar
125 ml soft brown sugar, tightly packed
3 extra large eggs
180 ml cake flour
2.5 ml baking powder
A pinch of salt
125 ml chocolate chips
100 g almonds, roughly chopped
Preheat the oven to 175°C. Line a ± 18 cm x 28 cm x 4 cm deep baking pan with baking paper, leaving enough paper on the sides to lift the blondies from the pan after baking.
Beat the butter and cream cheese together until smooth. Add the sugars and beat until well mixed. Add the eggs one at a time and beat well after each addition.
Sift the flour, baking powder and salt into the mixture. Add the chocolate chips and almonds and mix through.
Spoon into the prepared pan and spread out evenly. Bake for 30 – 35 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave to cool in the pan. Lift out and cut into squares.
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