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These white chocolate lemon blondies are gooey, chewy, and delicious! Super easy to make and requires minimal ingredients. Be sure to check out my how-to video at the bottom of the recipe!
WHAT DO THEY TASTE LIKE?
They’re decadently rich, perfectly sweet, with a touch of white chocolate and lemon flavor.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Lemon – You’ll need both the lemon zest and lemon juice of a couple of lemons.
- Lemon Extract – Adds a more intense lemon flavor.
- White Chocolate – Optional but adds great flavor and a lot of richness! If you can’t find white chocolate chips, use white chocolate shavings instead.
- Eggs – Make sure they’re at room temperature.
- Butter – You’ll need unsalted softened butter.
TOP TIPS FOR A FAIL-PROOF RECIPE
- These blondies don’t rise much, so it is crucial that you use an 8×8 baking dish otherwise, they will turn out very thin.
- Don’t overmix the brownie batter or overbake them.
- Make sure to let these cool completely before eating them otherwise, you won’t taste their true flavor.
- Not a fan of white chocolate? Simply omit it.
STORAGE
Place any leftovers in an air-tight container and keep them at room temperature for up to 2 days.
WHITE CHOCOLATE LEMON BLONDIES VIDEO
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
White Chocolate Lemon Blondies
Equipment
- 8×8 baking dish
- Electric mixer
Ingredients
- ¾ cup all-purpose flour
- ½ cup unsalted butter , softened
- ¾ cup sugar
- 2 large eggs, room temperature
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon lemon extract
- ¼ teaspoon Kosher salt
- ¼ teaspoon baking powder
- ½ cup white chocolate chips
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon whole milk
Instructions
- Preheat your oven to 350 degrees F and line an 8×8 baking dish with parchment paper.
- In a bowl, combine the flour, salt, and baking powder and set it aside.
- Mix the softened butter and sugar with an electric mixer for 2-3 minutes. Add the lemon zest and lemon extract and mix for a few extra seconds.
- Add the eggs and mix until well incorporated but don't overmix.
- Add the flour mixture and mix until well combined. Make sure to scrape the sides and bottom of the bowl.
- Add the lemon juice and mix for a few seconds and then fold in the white chocolate chips.
- Pour the batter into the prepared baking dish and bake for 22-25 minutes.
- Allow the blondies to cool for 20 minutes. While the blondies cool, prepare the lemon glaze. To make the lemon glaze, simply mix the powdered sugar, milk, and lemon juice until well combined.
- Pour the lemon glaze over the blondies and then let them cool completely. Slice them into squares, and enjoy!
Notes
- These blondies don’t rise much, so it is crucial that you use an 8×8 baking dish otherwise, they will turn out very thin.
- Don’t overmix the brownie batter or overbake them.
- Make sure to let these cool completely before eating them otherwise, you won’t taste their true flavor.
- Not a fan of white chocolate? Simply omit it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
