Lemon Drizzle and White Chocolate Blondies

These fudgy, zesty, decadent bites of delicious are Lemon Drizzle and White Chocolate Blondies. I love a lemony bake, and think that sometimes blondies are left out of the picture with citrus flavours. That said, I do love any type of blondie! I wanted to create something for the fruit lovers!

I use fresh lemons and lemon curd on top to create a really light and zingy flavour. This pairs perfectly with chunks of white chocolate and the fudginess of the blondie. This recipe is super simple – so you can use the base and change it up. Feel free to change the type of citrus fruit or chocolate filling. Nuts would also make a great addition. For those who don’t like lemon curd, you could make a drizzle glaze to go on after baking (recipe included)!

The trick to a great, fudgy blondie is to use melted butter, light brown sugar and combine everything really well. Ensure the batter is brownie-like in consistency. Also, don’t panic if the blondies fall a little in the middle after they come out of the oven. I find this is what results in a great texture!

For these Lemon Drizzle and White Chocolate Blondies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want some other lemon baking ideas, try these Copycat Starbucks Lemon Drizzle Muffins, or for an alternative traybake, try these Coconut and Caramel Shortbread Samoa Bars. For videos and baking inspiration, head on over to my Instagram.

Lemon Drizzle and White Chocolate Blondies

Fudgy, zesty, packed full of white chocolate chunks – these are a great treat if you're a lemon lover! Make sure to use melted butter and lots of light brown sugar, and just gently fold in the flour at the end for the perfect fudgy texture. Don't panic if they look a little wobbly after baking, they will set from the residual heat.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Author: Florence Jackson

Ingredients

• 165 g Unsalted Butter Melted
• 150 g Light Brown Sugar
• 130 g Granulated Sugar
• 1 Medium Egg
• 1 Egg Yolk
• 2 tsp Vanilla Extract
• 1 tbsp Lemon Zest
• 215 g Plain Flour
• 1 tsp Baking Powder
• 150 g White Chocolate
• 6 tsp Lemon Curd

Optional Lemon Glaze

• 80 g Granulated Sugar
• Juice of 1 Lemon

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
• Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
• Add the eggs and vanilla and combine again.
• Fold in the flour, baking powder, lemon zest and white chocolate chunks, using a wooden spoon/silicone spatula.
• Pour the batter into the prepared pan and dollop lemon curd at random points over the batter and swirl in using a spoon.
• Bake for 25-30 minutes, until golden on top. Let cool on a wire rack before slicing.

Optional Lemon Glaze

• After baking, if not using lemon curd (or you could do both for a super citrusy bake), combine the sugar and lemon juice and pour over the blondies!