Lemon White Chocolate Blondies; deliciously fudgy white chocolate blondies laced with lemon zest and studded with creamy white chocolate chips.
This post is dedicated to all my fellow white chocolate lovers.
You flourish in the face of adversity. You ignore the judgment. You turn a blind eye to the comments of “iT’s NoT eVeN rEaL cHoCoLaTe!!” You take the high road. I like you.
White chocolate may not hold the deliciously bittersweet notes of dark chocolate, or the balanced flavour of milk chocolate, but that doesn’t mean it needs to be left up on the shelf. White chocolate not only caters to our most child-like fantasy in its rich blend of fat and sugar but also in its gentle vanilla flavour. It’s like all the joy of a scoop of ice cream, just wrapped up in a bar.
These Lemon White Chocolate Blondies celebrate everything that white chocolate has to offer. Dense, fudgy bars providing the buttery vanilla flavour of any good white chocolate. These are dreamily rich with just the slightest kiss of freshness from a grating of lemon zest. They provide all the indulgence of their darker older sister, the brownie, with a surprising lightness that’s perfect for this time of year.
Blondies can be tricky, and many different people make them in many different ways. Some prefer them cakey, and some even turn them into some variant of a cookie bar. I’ve always liked to see blondies as a true reflection of a brownie after a box of cheap blonde hair dye, proper tasty stodge. Achieving that texture is simple, provided you can have patience as the butter and chocolate melt together, and even more patience before serving them. The ingredients need a good few minutes to blend together, rushing it can cause the chocolate to split. Furthermore, these little stunners need as much time as you can give them to cool completely, slicing them beforehand can squish them into an unpleasant paste.
They make for a wonderful breakfast treat, or are the perfect partner to a strong cup of tea in the afternoon. Or both to be honest.
These Lemon White Chocolate Blondies are based on the ever-popular Best Ever White Chocolate Blondies already here on Maverick Baking, and their even more popular YouTube tutorial from over 4 years ago now. They use an almost identical ingredients list and method, with just a touch less sugar, and a touch more lemon. As a sign of my gratitude for you lovely people enjoying the recipe so much, I just posted a new video:
You can watch a full video on how to make these Lemon White Chocolate Blondies here!
As ever, if you want to make these blondies, I’d encourage you to use the best chocolate you can afford. You don’t need some ridiculously expensive imported French couverture, just the best you can find on your budget. Using good quality chocolate is the easiest way to make any of your chocolate-based bakes taste better, with no extra effort on your part!
By way of equipment, as long as you have a standard square 20cm x 20cm (8in x 8in) tin, a spatula, and some greaseproof paper, you’ll be ready to make these whenever you want.
I hope you guys love these blondies as much as we do. Between two of us, we managed to polish the whole batch off in 3 days. Thanks as always for stopping by, and see you again soon!
Want to save these Lemon White Chocolate Blondies for later? You can pin the image below!
To make these Lemon White Chocolate Blondies, simply follow the recipe below:
Ingredients
- 200g (13 tbsp) salted butter
- 200g (7 oz) white chocolate
- 130g (1 cup) plain flour
- 100g (3 ½ oz) white chocolate chunks/chips
- 3 eggs
- 200g (1 cup) caster sugar
- 1 tbsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat.
- While the chocolate and butter melt, weigh your flour and your chocolate chunks/chips into a small bowl and set aside.
- In a large bowl, whisk together the eggs, sugar and vanilla until just combined.
- Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
- Pour the blondie batter into the prepared tin and bake for 40-50 minutes, or until the brownies are no longer wobbly in the middle and have a nice shiny, crackled top.
- Allow to cool completely before slicing.
- Enjoy!
BE A MAVERICK: why not swap the lemon zest for lime or orange zest?
The Lemon White Chocolate Blondies will keep well in an airtight container or covered cake stand for up to 5 days.
MAKE IT GLUTEN FREE: Simply replace the plain flour with a gluten free plain flour blend!
Hi Maverick I tried this recipe and it was amazing I had everyone ask me the recipe (: I just had one question, I was wondering if its normal for the butter to set at the bottom of the blondie?