Soft & Fudgy Lemon Blondies
A dense, chewy citrus square made with melted white chocolate and topped with a tart lemon glaze.
Ingredients
Blondie Batter:
- 110 g Unsalted butter melted
- 100 g White chocolate chopped
- 140 g Granulated sugar
- 100 g Eggs approx. 2 medium
- 45 g Fresh lemon juice
- 2 tbsp Lemon zest
- 160 g All-purpose flour
- Pinch of salt
- 5 g Vanilla extract
Lemon Glaze:
- 110 g Powdered sugar
- 18 g Fresh lemon juice
- Lemon zest for topping
Instructions
- Prep: Preheat oven to 175°C. Line an 8x8 inch (20x20cm) pan with parchment paper.
- Melt: Melt butter and white chocolate together until smooth. Let it cool for a few minutes.
- Mix: In a bowl, whisk eggs, sugar, and lemon zest until smooth. Add lemon juice and vanilla.
- Combine: Stir the melted chocolate/butter into the egg mixture. Gently fold in the flour and salt until just combined.
- Bake: Spread batter into the pan. Bake for 20–22 minutes until edges are golden and center is set.
- Cool: Let the blondies cool completely in the pan.
- Glaze: Whisk powdered sugar and lemon juice. Spread over cooled blondies. Top with zest and chill for 30 minutes before slicing.
Notes
- Don't Overbake: Pull them out when the center still looks a little soft; they will firm up as they cool.
- Cooling: Cooling in the pan is essential for the fudgy texture to develop.
- Slicing: Use a warm knife for the cleanest cuts through the glaze.