Lemon Glazed White Chocolate and Raspberry Blondies

With chewy edges and a fudgy centre, these lemon glazed White Chocolate and Raspberry Blondies are irresistibly delicious and so easy to make! Each blondie is filled with creamy white chocolate chunks, juicy raspberries, and refreshing hints of lemon zest. For a decorative touch, they’re finished with a tangy lemon glaze and a sprinkle of freeze-dried raspberries.

Ingredients To Make Lemon Glazed White Chocolate and Raspberry Blondies

• Unsalted butter: Melted butter gives the blondies a rich buttery flavour and a soft, moist texture.
• Light brown sugar: The caramel flavour of light brown sugar is delightful in these blondies and creates a gooey texture.
• Eggs: This recipe uses two medium eggs at room temperature.
• Vanilla extract: Gives the blondie base a delicate vanilla flavour.
• Plain flour: Binds the ingredients together and gives the blondies structure. I tested this recipe using plain and self-raising flour, but preferred plain flour as the blondies were much fudgier!
• Salt: Half a teaspoon of salt is enough to balance the sweetness of the blondies and enhance the white chocolate flavour.
• Lemon: Lemon zest is baked into the blondies and lemon juice is used to make the glaze on top. For this recipe, you will need one lemon in total.
• Raspberries: Fresh or frozen raspberries will work in these blondies. If using frozen raspberries you do not need to defrost them beforehand, just fold them straight into the mixture.
• White chocolate: I prefer using a bar of chopped white chocolate to create large pockets of chocolate throughout the brownie. However, you can use chocolate chips instead.

How To Make Blondies

This one-bowl blondie mixture comes together in a flash, here’s a quick overview of how to make it:

1. Melt the butter in the large heatproof bowl in the microwave. You can also do this using a small saucepan, but the microwave saves on the washing up!
2. Add the sugar, eggs and vanilla and mix until combined.
3. Add the flour, salt and lemon zest and fold to make a smooth blondie mixture. Be careful not to overmix at this stage.
4. Fold in the raspberries and white chocolate chunks until mixed throughout. Then spread the mixture out into a lined 20cm square baking tin.
5. Bake the blondies at 180°C (fan) for 25 minutes for a gooey texture or 30 minutes for a firmer texture.
6. Decorate with the lemon glaze and freeze-dried raspberries.

Baking Tips for the Perfect Blondie Texture

What is the perfect blondie texture? The answer depends on whether you prefer a gooey or firm blondie. Both are delicious but very different in texture! The main factor that will affect the texture of these white chocolate raspberry blondies is the baking time, here’s how you can tweak it:

• For a soft and gooey texture: bake at 180°C (fan) for 25-30 minutes. The blondies should look firm and set around the outside, glossy (but not wet) on top, and jiggle in the middle.
• For a firm and dense texture: bake at 180°C (fan) for 30-35 minutes. The blondies should look firm and set all over with no jiggle in the middle.

Baking times do vary from oven to oven, so use your judgement and remember blondies will continue to cook through as they cool down from the heat of the baking tin. So if in doubt, take them out! You must also let them cool completely before slicing for the perfect blondie texture.

Lemon Glazed White Chocolate and Raspberry Blondies

With chewy edges and a fudgy centre, these lemon glazed White Chocolate and Raspberry Blondies are irresistibly delicious and so easy to make! Each blondie is filled with creamy white chocolate chunks, juicy raspberries, and refreshing hints of lemon zest. For a decorative touch, they're finished with a tangy lemon glaze and a sprinkle of freeze-dried raspberries.

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Prep: 20 minutes minutes

Cook: 25 minutes minutes

Cooling time: 2 hours hours

Total: 2 hours hours 45 minutes minutes

Servings: 12

Ingredients

For the white chocolate raspberry blondies:

• 180 grams Unsalted butter ¾ cup + 1 tbsp
• 250 grams Light brown sugar 1 + ¼ cup
• 2 medium Eggs (room temp)
• 1 teaspoons Vanilla extract
• 200 grams Plain flour 1 + ⅔ cup
• 0.5 teaspoon Salt
• 1 Lemon zest only
• 150 grams Fresh or frozen raspberries 1 cup
• 150 grams (5 + ¼ oz) White chocolate (roughly chopped) 5 oz.

For the lemon glaze and decoration:

• 100 grams Icing sugar ¾ cup + 1 tbsp
• 1 Lemon juice only (you can use the same lemon used to make the blondie mixture)
• 1 tablespoon Freeze-dried raspberries optional

Instructions

• Preheat the oven to 180°C fan / 200°C conventional. Line a 20cm square baking tin with greaseproof paper.
• Place the butter in a large heatproof bowl and microwave for 30-60 seconds or until melted.
  180 grams Unsalted butter
• Add the brown sugar, eggs and vanilla extract to the melted butter and mix to combine.
  250 grams Light brown sugar, 2 medium Eggs (room temp), 1 teaspoons Vanilla extract
• Add the flour and lemon zest (reserve the juice to make the glaze). Fold until the blondie mixture is smooth and combined.
  200 grams Plain flour, 1 Lemon
• Fold in the raspberries and white chocolate chunks.
  150 grams Fresh or frozen raspberries, 150 grams (5 + ¼ oz) White chocolate (roughly chopped)
  
• Spread the blondie mixture out in the baking tin and smooth out the top.
  
• Bake in the centre of the oven for 25 minutes for a soft and gooey texture. Or 30 minutes for a firm and dense texture. For more details on baking time, refer to the notes in the blog post above.
  
• Leave to cool completely in the baking tin (2 hours in the fridge or 4 hours at room temperature). You can also cover the baking tin in foil and leave the blondes overnight.
• To make the glaze, stir the icing sugar and lemon juice together until smooth and glossy.
  100 grams Icing sugar, 1 Lemon
• Lift the cooled blondies out of the baking tin and pour the glaze on top, spreading it to the edges.
• Scatter the freeze-dried raspberries on top and leave to set before slicing. Enjoy!
  1 tablespoon Freeze-dried raspberries
  

Video

Notes

Store these blondies in a baking tin at room temperature for up to 2 days, or in the fridge for up to 4-5 days.

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