Fudgy Lemon Blondies | Lemon Brownies Recipe

White Chocolate Lemon Blondies | Lemon Brownies
:: Cook Me Food ::

This lemon blondies have everything you need in a lemon brownie. Thanks to the addition of melted white chocolate, it has the rich and fudgy texture of a classic brownie and the flavor of a lemon cookie. It’s a refreshing dessert that brightens up one’s palate.

You’ll need:
• 2 ½ cup (312g) all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (224g) unsalted butter (cold)
• 12 ounces of white chocolate bar (divided) * I used Ghirardelli
• 1 ½ cup (300g) white sugar
• 2 whole eggs + 1 egg yolk (cold)
• 1 ½ tsp lemon extract (NOTE: if lemon extract is unavailable, feel free to use 1 ½ tbsp lemon zest)
• 2 tbsp fresh lemon juice

* Using a 9x9-inch baking pan in the video

:: HELPFUL HINTS ::

* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.

* If the top of the blondies browns too much, at 35-minute mark cover the top of the baking pan loosely with aluminum foil or lay the foil flat on top of the baking pan.

* To make a cleaner cut, I recommend chilling the blondies at least 1 hour before cutting.

Happy baking!
Thanks for watching!