This was one of the first recipes I wanted to trial when I decided on lemons for August. I'd seen a few scrummy looking pictures on Pinterest and so read various recipes. Most of them didn't use white chocolate however and I couldn't quite make peace with the notion of blondies (basically white chocolate versions of brownies) without chocolate in them. For years I have made the most delicious Christmas Pudding Blondies for New Year's Eve with leftover Christmas Pudding, and I think my family would be a little disappointed if I decided not to do them one year! I always get requests for them and have shared the recipe with numerous people who now do the same (I think it originally came from a Sainsbury's magazine - it's cut out in my Christmas folder so I will try to track down the exact origin and share it later in the year). The recipe as follows was slightly adapted from a plain lemon one I found and my Christmas recipe, and adjusted for the fact it needed to be gluten free. It could have been a disaster - hey that's what experimentation is all about - but was a surprising runaway success, literally! Within 12 hours there was nothing left and the girls are keen to help whip up another batch this weekend...
Here's what you'll need:
- 200g white chocolate
- 120g butter
- 3/4 cup white sugar
- 2 large eggs
- 3/4 cup gluten free self raising flour (you can obviously use normal flour here too)
- 1/4 tsp salt
- 2 + 1/2 tbsp lemon juice
- 2 + 1/2 tbsp lemon zest
- For the lemon glaze:
- 3/4 cup icing sugar
- 3 tbsp lemon juice
- 2 tbsp lemon zest
Before you get started on the mixture, preheat the oven to 170 degrees and line an 8x8 inch brownie pan with baking paper. Then...
- Melt the chocolate with the butter. You can use a bain marie, but I have adopted the lazy girls microwave method as I find it much less stressful with kids and no boiling water & hot pans to worry about. Put the chocolate and butter in your jug or bowl, cover and heat for a minute in the microwave at 80% heat. After the first minute I tend to go in 30 second intervals till it's almost melted, then just mix it all together till it fully melts.
- Add the sugar and stir then leave to cool slightly (if you don’t do this you may end up with scrambled egg brownies).
- Whilst this is cooling whisk the two eggs together with the lemon zest & juice.
- Once the mixture has cooled slightly, beat in the eggs and lemon.
- Fold in the flour and salt and give a good mix till everything is well combined.
- Pour into your cake tin and bake for 25 - 30 minutes till it is a nice golden colour and still a tiny bit soft in the middle. This will set as it cools and make it all the more delicious.
Leave to cool in the tin before transferring to a wire rack. Whilst it is cooling make the glaze by sifting the icing sugar together with the lemon zest and juice.
Once the cake is cool spread the glaze over - you can let it soak in and set a little before giving a second coating. Cut up into your desired size pieces, dust with a little extra icing sugar and enjoy - preferably with very good friends who will love you for it!
Love Holly x