Gluten Free Lemon Blondies


 Lemon Blondies

Lemon Blondies

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:   

 Ingredients

Ingredients

Ingredients:

  • 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...

  1. 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.
  2. Add the sugar and stir then leave to cool slightly (if you don’t do this you may end up with scrambled egg brownies).
  3. Whilst this is cooling whisk the two eggs together with the lemon zest & juice.
  4. Once the mixture has cooled slightly, beat in the eggs and lemon.
  5. Fold in the flour and salt and give a good mix till everything is well combined.
  6. 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.
 Melt chocolate & butter, whisk eggs with lemon juice & zest, combine it all and bake till golden

Melt chocolate & butter, whisk eggs with lemon juice & zest, combine it all and bake till golden

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!

 Zesty bites of lovelyness

Zesty bites of lovelyness

Happy Baking,

Love Holly x