My lemon and white chocolate blondies recipe is light, fresh and utterly indulgent. It also feels relatively healthy because it has the word lemon in it.
Blondies are so simple to knock up and you can add anything you like to spice them up a bit. Peanut butter, raspberries, coconut… But on this occasion, I added my two favourite dessert ingredients. I don’t have much of a sweet tooth, I prefer my mischievous third course to be filled with bittersweet, citrus flavours.
And I don’t half love a Milkybar. So, lemon and white chocolate blondies it is. Two flavours that work incredible together.
All you’ll need for this scrumptious little number is:
- 100g plain flour
- 170g caster sugar
- 1/2 tsp baking powder
- Pinch of salt
- 125g softened butter
- 2 eggs
- Juice of half a lemon
- Zest of a whole lemon
- 200g white chocolate
- 70g icing sugar
- Juice of half a lemon
Preheat your oven to around 170 degrees.
To begin, add your flour, caster sugar, salt and baking powder into a bowl and give it a good mix. Measure out your butter and add into the powdered mix. This is where it gets a little messy…
Using the tips of your fingers rub the butter into the mix, like you did when you made a crumble in Year 7 Cookery. The mix should start to resemble a chunky, thick kind of… Well it should look like this:
Then, in another bowl whisk your two eggs together with half the juice of a lemon and the zest. Add to your butter mix and whisk until smooth.
Chop your chocolate up into rather small chunks, or if you didn’t just go to your local Co-op and managed to pick up actual chocolate drops, then just chuck ’em in.
Once you’ve mixed your white chocolate into the blondie mix, and transfer into your greased baking tray. I recommend always using baking paper for blondies or brownies…
Smooth over and pop into your preheated oven for around 25-30 minutes. Your lemon and white chocolate blondies should be starting to brown on the top. If you’re unsure, stick a small knife into the middle and if it comes back out a bit clumpy – you’re done!
You don’t want wet mix, but you don’t want a clean knife either. And you definitely don’t want to over-bake, nothing worse than a dry brownie.
As you leave to cool on a wire rack, add your icing sugar and the other half of your lemon juice to a bowl to make an extra little citrus kick for your blondies. Once entirely cool, drizzle the glaze over and leave to set before cutting into squares.
Don’t feel guilty for eating at least four before you’ve even told anyone you’ve been baking. They’re too good not to, plus it’s one of your five a day. (Maybe.)
Let me know what you think. Remember to tweet me @ProperScrummy!
Lots of love, LB x
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