These white chocolate lemon blondies are a delightful twist on a classic, offering a bright, zesty flavor that perfectly complements the sweet white chocolate. You’ll love how easy these lemon dessert recipes are to make, resulting in chewy, flavorful bars. This recipe is perfect for anyone looking for a simple yet impressive sweet treat.
Key Ingredients & Substitutions
- Unsalted Butter: You can use salted butter; just reduce the added salt by a pinch.
- Granulated Sugar: Brown sugar can be used for a chewier texture and a slight molasses note.
- Large Eggs: No substitutes recommended for the best texture in this lemon dessert.
- Lemon Zest & Juice: Fresh is best for that vibrant lemon flavor. Bottled juice can be used in a pinch but will be less potent.
- All-Purpose Flour: A 1:1 gluten-free flour blend can work, but you may need to adjust liquid slightly.
- White Chocolate Chips: White chocolate chunks or a chopped white chocolate bar also work beautifully.
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups (180g) all-purpose flour
- 1 cup (170g) white chocolate chips
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 16
- Calories per serving: Approximately 250
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the blondies out later.
2. Mix Wet Ingredients
In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour and salt. This ensures even distribution of the salt throughout your blondies.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough blondies. Fold in the white chocolate chips last.
5. Bake Your Blondies
Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs. Do not overbake for the best chewy texture.
6. Cool and Serve
Allow the blondies to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy this wonderful lemon dessert.
Variation Ideas
- Berry Burst: Fold in 1/2 cup of fresh blueberries or raspberries with the white chocolate chips.
- Coconut Zest: Add 1/2 cup shredded unsweetened coconut to the batter for a tropical twist.
- Poppy Seed Perfection: Mix in 1 tablespoon of poppy seeds for a classic lemon-poppy seed flavor.
- Glaze It Up: Drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the cooled blondies.
Storage Instructions
Store your white chocolate lemon blondies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature before serving for the best texture.
Frequently Asked Questions (FAQ)
Q: Can I use bottled lemon juice instead of fresh?
A: While fresh lemon juice provides the best flavor, you can use bottled lemon juice. The lemon flavor might be less intense.
Q: Why are my blondies crumbly?
A: Crumbly blondies often result from overbaking or too much flour. Ensure you measure your flour correctly and don’t overbake.
Q: Can I make these ahead of time?
A: Yes, these blondies are great for making ahead. Store them as instructed, and they’ll stay fresh for days.
Q: My blondies are hard. What went wrong?
A: Overmixing the batter can develop the gluten too much, leading to a tough texture. Mix until just combined.
Q: What’s the difference between a blondie and a brownie?
A: Blondies are similar to brownies but typically have a vanilla or butterscotch base instead of chocolate. This lemon dessert is a unique twist.
Q: Can I use dark chocolate chips instead of white chocolate?
A: Yes, you can substitute dark chocolate chips, but the flavor profile will be different, less bright and more rich.