This recipe for lemon and white chocolate blondie is so easy to make that it will be sure to be one of your favourites.
I have been working on this recipe for lemon and white chocolate blondie for awhile. After quite a few attempts I think I've finally got the recipe perfect. The perfect ratio of tart lemon to go along with the sweet white chocolate. The trick with this recipe is not to cook it for too long because you still want to be slightly gooey in the centre like a brownie.
If you're looking for more great lemon baking, be sure to check out my Gluten Free Lemon and Almond Cake.
How to make lemon blondies:
This recipe is super simple to make, first of all you melt the butter and white chocolate in a large bowl in the microwave. I like to do this in 30 second bursts so that I don't burn the mixture. It usually takes around 1 minute 30 seconds until they are completely melted and then you can mix them together.
In the same bowl add the sugar, lemon zest and juice stir it all together and then add in the eggs. Sift in the flour and baking powder then whisk until there's no lumps. I like to make my lemon blondie in a rectangle slice tin which is 28 x 18 cm, so that is quite thin once baked. If you want a thicker blondie you can bake it in a smaller slice tin. Cooking times my vary as all ovens are quite different. In my oven 22 minutes seems to be the perfect amount of time so that it is cooked through but still a little bit gooey in the centre.
I like to dust over icing sugar to make a look a bit special before serving. This lemon and white chocolate blondie is best eaten in the first day or two. Store it in an airtight container in the pantry.
You can serve large slices of warm lemon blondie with a scoop of ice cream on top as an easy and tasty dessert. If you enjoy this recipe you should check out my Orange blondie with dark chocolate chips or chocolate caramel brownies.
QUESTIONS ABOUT LEMON BLONDIE:
What size slice tin do you use? My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
How to store this slice? I store mine in an airtight container in the pantry for up 4 days (if it lasts that long!).
What other flavours could be added? You could swap the lemon for orange or limes for something different. You could also add raspberries or white chocolate drops for extra texture.
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Lemon and white chocolate blondie
This easy recipe can be whipped up in minutes and it takes less than 25 minutes to bake.
Ingredients
- 120g (4oz) butter
- 120g (4oz) white chocolate
- ¾ cup brown sugar
- 80ml lemon juice (2 medium lemons)
- Zest of one lemon
- 2 eggs, whisked
- ¾ cup flour
- 1 tsp baking powder
- 1 Tbsp icing sugar to serve
Instructions
- Pre-heat oven to 170°C fan bake. (340°F)
- Melt together butter and white chocolate in the microwave in 30 second bursts. Stir.
- Add sugar and lemon zest & juice, stir again and add in the eggs.
- Sift in the flour and baking powder.
- Fold everything together and whisk out any lumps.
- Pour into a lined slice tin.
- Bake for 22 minutes until blondie feels firm on the surface. Allow to cool before cutting into squares.
- Dust with icing sugar and serve.
Notes
- My slice tin is 28 x 18cms
- Keep in an airtight container in the pantry. Best eaten in the first 2 days.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 44mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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The best baked slices
Here are some of the best baked slices on VJcooks.com.
Sonja Mudford says
Hi I’m really wanting to make the lemon blondies , I’m from the Uk so flout is different we have plain or self raising , which one should I use
Thanks
Sonja
X
VJ cooks says
Plain flour for this recipe 🙂
Tina says
Hi just wondering if it possible to leave out the lemon flavouring and just go plain?
VJcooks says
This recipe requires the liquid of the lemon juice to keep it moist.
Amanda says
Could you make this gluten free (with gluten free flour or almond flour)?
VJ cooks says
Hi Amanda, yes you could make it with gluten free flour. A straight swap will work just fine.
Tracey says
Can I freeze the lemon bloodies please ?
VJ cooks says
Yes you can. Once cooled, store in an airtight container or freezer bag for up to three months.
Karen Clarke says
I made this today and it is SO delicious! My question is: could it be baked in a 6" round cake tin?
VJ cooks says
No, that would have a much smaller area than my tin sorry.
Shannon says
Hi I was wondering if white choc chips could be added for texture?
VJ cooks says
Sure thing.