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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Servings: 8
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!