Lemon Blondies

Bright, Chewy, and Bursting with Citrus: Lemon Blondies with White Chocolate Chips & Lemon Ganache

If you're looking for the perfect balance of sweet, citrusy, and indulgent, these lemon blondies with white chocolate chips and a tangy lemon ganache drizzle are about to become your go-to treat. Imagine the dense, chewy texture of a classic blondie infused with fresh lemon zest, sweet vanilla, and creamy white chocolate—finished off with a drizzle that's zippy, smooth, and absolutely irresistible.

These bars are a celebration of lemon in every bite—bold and bright but mellowed by the richness of white chocolate. The brown sugar base adds a subtle caramel undertone, creating a harmony between the tang and sweetness that’s hard to beat.

🍋 How to Make Lemon Blondies with White Chocolate Chips and Lemon Ganache

These lemon blondies are packed with bright flavor, perfectly chewy, and incredibly easy to make. Here’s a detailed guide to help you bake them like a pro, even if it’s your first time.

✅ Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper. This makes it easier to lift the blondies out of the pan once they’ve cooled—no sticking, no mess.

✅ Step 2: Melt the Butter and Zest the Lemons

In a small saucepan or microwave-safe bowl, melt ½ cup of unsalted butter. Set it aside to cool slightly—you want it warm, not hot.

While the butter cools, zest your lemons. You’ll need 4 tablespoons of lemon zest, which is roughly the zest of 2 large lemons. Use a microplane or the fine side of a cheese grater to get that flavorful outer skin (avoid the bitter white pith).

✅ Step 3: Mix the Wet Ingredients

In a medium mixing bowl, combine the melted butter, ½ cup of brown sugar, and ½ cup of granulated sugar. Stir with a spatula or wooden spoon until the mixture is smooth and glossy.

Now, mix in:

• 2 room-temperature eggs

• 1 tsp vanilla extract

• ½ tsp lemon extract (optional, but really boosts the lemon flavor)

• All the lemon zest

Mix until everything is well combined, but don’t overbeat. You’re just looking for a cohesive batter at this stage.

✅ Step 4: Fold in the Dry Ingredients

Sprinkle in:

• 1 cup of all-purpose flour

• ¼ tsp baking powder

• ½ tsp salt

Use a spatula to gently fold the dry ingredients into the wet mixture until no flour streaks remain. Be careful not to overmix—this keeps your blondies soft and tender.

Once the batter is smooth, fold in 1 cup of white chocolate chips. These add a creamy sweetness that pairs beautifully with the citrus.

✅ Step 5: Bake the Blondies

Pour the batter into your prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter!).

Let the blondies cool completely in the pan before drizzling with ganache—this helps them set properly and makes cutting easier.

✅ Step 6: Make the Lemon Ganache Drizzle

Once the blondies are cool, it’s time for the magic: lemon white chocolate ganache.

In a microwave-safe bowl, combine:

• ½ cup white chocolate chips

• ½ tsp coconut oil (or vegetable shortening)

Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth.

Now stir in:

• 1 tbsp lemon zest

At this point, the mixture may seize a bit or become slightly grainy—that’s totally normal! The citrus reacts with the chocolate. To fix it, stir in:

• 1 tbsp heavy cream

If needed, microwave for another 10–20 seconds to fully smooth it out. The ganache should be thick but pourable—perfect for drizzling.

✅ Step 7: Drizzle and Serve

Use a spoon, a small spatula, or even a zip-top bag with the corner snipped off to drizzle the ganache over your cooled blondies. If the ganache is too thin, let it cool a bit first; if it’s too thick, stir in a bit more cream—½ tablespoon at a time—until it’s just right.

Let the ganache set slightly before slicing the blondies into squares.

🍋 Final Notes

These lemon blondies are everything: tangy, chewy, sweet, and slightly gooey from the white chocolate. They’re a fresh twist on a classic bar dessert and perfect for spring and summer gatherings—or anytime you’re craving something citrusy and comforting.

Why You’ll Love This Recipe

• Easy to make: One bowl and a handful of pantry staples are all you need.

• Citrus-forward flavor: With 4 tablespoons of fresh lemon zest, the lemon flavor truly shines.

• Perfect texture: Soft and chewy on the inside, with golden edges and melty white chocolate chips throughout.

• That ganache though...: The lemon white chocolate ganache drizzle is a game-changer—bright, creamy, and totally addictive.

Tips for Success

• Use fresh lemon zest: It makes a huge difference in flavor. Two large lemons should do the trick.

• Don't overmix once you add the flour—this helps keep the blondies soft and chewy.

• The ganache may look odd at first once the lemon zest goes in (it might seize a little), but don’t worry! A splash of heavy cream brings it back to life.

Serving & Storage

These blondies are perfect on their own or paired with a scoop of vanilla ice cream or a cup of tea. Store them in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week (if they last that long!).

📸 Share Your Bake!

If you give these lemon blondies a try, I’d love to see how they turn out! Snap a photo and tag me on social media so I can celebrate your delicious creation—nothing makes me happier than seeing your bakes in action. And if you have any questions, tweaks, or just want to say hi, drop a comment below. Happy baking! 🍋💛

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Lemon Blondies

Yield: 16

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Bright and zesty, these lemon blondies are studded with creamy white chocolate chips and finished with a tangy lemon ganache drizzle. Perfectly soft and chewy, they strike the ideal balance of sweet and citrusy in every bite.

Ingredients

• ½ cup unsalted butter (melted)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs (room temperature)
• 4 tbsp lemon zest (2 large lemons' worth).
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1 cup of all-purpose flour
• ¼ tsp of baking powder
• ½ tsp salt
• 1 cup white chocolate chips

Lemon Ganache Drizzle

• 1/2 cup white chocolate chips
• 1/2 tsp coconut oil
• 1 tbsp lemon zest
• 1 tbsp heavy cream

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
2. Melt the ½ cup of butter and allow it to cool slightly. While the butter cools, make the lemon zest by grating the lemons with a cheese grater.
3. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
4. Add the eggs, vanilla extract, lemon extract, and lemon zest and mix until just combined.
5. Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until no clumps of flour remain, then add the white chocolate chips and combine without overmixing.
6. Transfer batter to the baking pan. Bake for 30-35 minutes or until the edges are golden brown. Allow to cool.
7. Once cooled, make the lemon ganache chocolate drizzle. Melt the 1/2 cup of white chocolate chips with 1/2 tsp of coconut oil (can use vegetable shortening) and microwave in 20-second intervals, mixing each time until smooth. Once nice and smooth, add the lemon zest. Please DON'T PANIC, it will become thicker and a little grainy. Add a tablespoon of heavy cream to smooth it out until it becomes silky smooth again. Due to the cold heavy cream, you may need to microwave for an additional 10-20 seconds.
8. Once you've reached your desired consistency, use a spoon, spatula, or zip-loc bag to drizzle the lemon ganache over the blondies. If the ganache is very runny, allow it to cool slightly so it's easier to work with. If the ganache is still thick, add slightly more heavy cream, 1/2 tablespoon at a time.

Equipment

1. 9x9 baking pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Bowls
6. Cheese grater