Description
Delight in these luscious Lemon Glazed White Chocolate and Raspberry Blondies, featuring a perfect balance of tangy lemon, sweet white chocolate, and juicy raspberries. Baked to your preferred gooey or firm texture and topped with a zesty lemon glaze, these blondies make a decadent treat for any occasion.
Ingredients
Blondies
- 180 grams Unsalted butter (¾ cup + 1 tbsp)
- 250 grams Light brown sugar (1 + ¼ cup)
- 2 medium Eggs (room temperature)
- 1 teaspoon Vanilla extract
- 200 grams Plain flour (1 + ⅔ cup)
- 0.5 teaspoon Salt
- Zest of 1 Lemon
- 150 grams Fresh or frozen raspberries (1 cup)
- 150 grams White chocolate, roughly chopped (5 + ¼ oz)
Glaze
- 100 grams Icing sugar (¾ cup + 1 tbsp)
- Juice of 1 Lemon (same lemon used for zest)
- 1 tablespoon Freeze-dried raspberries (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C fan or 200°C conventional. Line a 20cm square baking tin with greaseproof paper to prevent sticking.
- Melt Butter: Place the unsalted butter in a large heatproof bowl and microwave for 30-60 seconds until fully melted.
- Combine Wet Ingredients: Add light brown sugar, eggs, and vanilla extract to the melted butter. Mix thoroughly until well combined and smooth.
- Add Dry Ingredients: Incorporate the plain flour, salt, and lemon zest into the wet mixture. Gently fold until the batter is smooth and evenly combined.
- Fold in Mix-ins: Carefully fold in the fresh or frozen raspberries and chopped white chocolate, distributing them evenly without breaking up the fruit too much.
- Prepare for Baking: Spread the blondie mixture evenly into the prepared baking tin, smoothing out the top with a spatula.
- Bake: Bake in the center of the oven for 25 minutes if you prefer a soft, gooey texture or 30 minutes for a firmer, denser blondie. Baking times may vary slightly based on oven differences.
- Cool: Allow the blondies to cool completely in the tin. This can take approximately 2 hours in the fridge or 4 hours at room temperature. Alternatively, cover the tin with foil and chill overnight for convenience.
- Make Glaze: In a small bowl, whisk together the icing sugar and lemon juice until the mixture is smooth, glossy, and pourable.
- Apply Glaze: Carefully lift the cooled blondies from the tin using the greaseproof paper. Pour the lemon glaze evenly over the top, spreading to the edges.
- Garnish and Set: Sprinkle the optional freeze-dried raspberries on top of the glaze for an extra pop of color and flavor. Allow the glaze to set before slicing and serving. Enjoy your zesty and indulgent blondies!
Notes
- Baking time can be adjusted based on your preferred texture: 25 minutes for gooey blondies, 30 minutes for firmer bars.
- To speed up cooling, refrigerate the blondies in the tin for about 2 hours after baking.
- Using frozen raspberries is fine; just fold them in gently to avoid color bleeding.
- Freeze-dried raspberries for garnish are optional but add a lovely tart crunch and vibrant color.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerated for a week.
