Blondies are one of our favorite easy tray bakes – the flavor of a cookie and the texture of a brownie? Who wouldn’t love that!? This blondie recipe is flavored with fresh lemon juice resulting in a sweet, citrusy, chewy bar that is absolutely crave-able! The blondies are great on their own but even better when topped with a thick layer of White Chocolate Ganache frosting! We love serving this Lemon Blondies with White Chocolate Ganache recipe during Spring holidays like Easter and Mother’s Day. This recipe is also perfect for baking with kids, sharing with friends and family, or bringing a whole tray to a potluck or neighborhood barbecue. This easy recipe is sure to become a Springtime favorite from your kitchen! Be sure to check out our step-by-step How To videos below!
What is a Blondie?
A blondie is essentially a vanilla cookie bar. Blondies are typically baked in square or rectangular pans and have a brown sugar flavor with a chewy, gooey texture. The name comes from the combination of “blonde” and “brownie”. These tray bakes are typically made without cocoa powder and, while they resemble a brownie in size, shape and texture, they lack the chocolatey flavor and darker coloring. These blonde colored treats are a delicious bake that is perfect for sweet snacking and sharing! Best of all? This Lemon Blondie with White Chocolate Ganache recipe is quick and easy to make! You will only need a few ingredients and this recipe requires no special equipment.
How To Make Lemon Blondies
Lemon Blondies are so easy to make, we find ourselves whipping up a batch on a whim whenever the mood strikes! To start, simply stir your sugars, melted butter, lemon juice and eggs together. Then, add your flour and other dry ingredients and stir to combine! Be careful not to over-mix the batter, blondies are best when the flour is stirred in just until incorporated! Transfer the Lemon Blondie batter to your pan and bake! It couldn’t be any simpler! Meanwhile, you can make your White Chocolate Ganache Frosting which only requires four ingredients! Check out this quick how to YouTube video to see how we make this Lemon Blondies recipe, step by step!
Lemon Blondie Ingredients
Light Brown Sugar – Brown sugar gives blondies their signature caramel-like flavor. For this recipe, we use light brown sugar so we don’t overpower the bright lemony flavor.
Granulated Sugar – A little additional white sugar helps to keep these bars from becoming too dense.
Butter – Melted butter helps to contribute to these Lemon Blondie’s characteristic chew.
Lemon Juice – We recommend using freshly-squeezed lemon juice for the freshest of lemon flavors and to avoid any additives or artificial lemon flavorings. Be sure to strain out the seeds!
Eggs – Two eggs help to bind the batter and contribute to great texture.
Vanilla Extract – Vanilla compliments the lemon and white chocolate flavors just right!
All-Purpose Flour – Standard all-purpose flour is the base for this tray bake’s structure.
Cornstarch – Cornstarch helps to create a tender crumb in the Lemon Blondies.
Salt – Salt helps to distinguish flavors and is essential in savory and sweet recipes!
Baking Powder – A little baking powder gives these blondies the little puffy lift they need!
White Chocolate Ganache Frosting
A simple, whipped White Chocolate Ganache makes the perfect decadent frosting to top these Lemon Blondies! White chocolate ganache can be made from just two ingredients: white chocolate and heavy cream. Additionally, we like to add a little butter, for a richer mouthfeel and a touch of salt to help balance the sugar and sweet cocoa butter flavors.
This White Chocolate Ganache recipe could not be any easier! Simply pour your heated heavy cream over the white chocolate chips. Add the salt and butter and allow to sit for about five minutes. During that time, the cream will slowly melt and temper the white chocolate.
Stir thoroughly to combine. At this stage, the White Chocolate Ganache Frosting will be quite warm and thin.
To thicken, chill in the refrigerator about 2 – 3 hours or until firm. Once your White Chocolate Ganache is chilled, you can quickly whip the ganache until it is fluffy and spreadable – about one minute. (See Note: a)
For a visual, watch this How To Make White Chocolate Ganache Frosting Video:
Share Your Success!
This delicious tray bake recipe is one of our Spring season favorites! (Though, let’s be real – we’ll happily eat this one all year round.) We can’t wait for you to be delighted by these Lemon Blondies with White Chocolate Ganache! When this recipe makes its way to your table be sure to drop us a comment below! And, as always, tag @foodworthfeed in your Instagram posts and stories. We love having a seat at your table, you’ll always have one at ours!
This Lemon Blondies recipe is a fresh lemon juice flavored cookie bar that is sweet, chewy and topped with a whipped White Chocolate Ganache frosting! It is an easy and delicious Springtime tray bake that the whole family will love!
200 grams (1 Cup, lightly-packed) light brown sugar
150 grams (3/4 Cup) granulated sugar
226 grams (1 Cup) unsalted butter, melted and cooled slightly
118 milliliters (1/2 Cup) freshly-squeezed lemon juice
2 teaspoonsvanilla extract
360 grams (3 Cups) all-purpose flour, sifted
1 1/2 teaspoonsfine, sea or kosher salt
1/2 teaspoonbaking powder
White Chocolate Ganache
312 grams (11 ounce package) white chocolate chips
To allow time for chilling, begin by making the White Chocolate Ganache. Gather, measure and prepare the White Chocolate Ganache ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible.
Add white chocolate chips to the bowl of a stand mixer or medium mixing bowl. Meanwhile, heat heavy cream to simmer (around 90 degrees celsius or 195 degrees Fahrenheit). You can warm the cream on the stovetop or in 30 second intervals in the microwave. Once heated, pour the cream over the white chocolate. Be sure the cream is covering all of the white chocolate chips. Add butter and salt and allow to sit for about 5 minutes or until butter and white chocolate are melting.
Whisk White Chocolate Ganache until thoroughly combined, all white chocolate chips have melted and no lumps remain. Once smooth, refrigerate ganache until chilled and firm, about 2 – 3 hours. Meanwhile, make the Lemon Blondies.
Once the ganache is chilled and the Lemon Blondies are ready for frosting, whip the White Chocolate Ganache in a stand mixer fitted with the paddle attachment or with a handheld electric mixer. Whip just until soft and spreadable, about one minute. Avoid over-mixing the ganache to prevent the cream from separating. (If your ganache does separate and becomes grainy, see Note: a). Spread liberally onto Lemon Blondies before slicing and serving.
Gather, measure and prepare the Lemon Blondies ingredients as listed. For the most consistent results, we recommend using metric weight measurements whenever possible. Arrange a baking rack in the center of your oven and preheat to 350 degrees Fahrenheit (177 degrees celsius). Meanwhile, prepare a 9×13” baking dish with parchment paper. (See Note: b.)
In a medium mixing bowl, combine both sugars, melted butter and lemon juice. With a wooden spoon or rubber spatula, stir to combine.
Stir in eggs one at a time until well incorporated. Add vanilla extract and stir to combine.
Next, add flour, cornstarch, salt and baking powder. Fold in dry ingredients until just combined. Do not overmix. Transfer Lemon Blondies batter to your prepared baking dish.
Bake the Lemon Blondies for 20 – 25 minutes or until the edges are lightly golden and the center is barely set. Remove the pan from the oven and set on a baking rack to cool. The blondies will continue cooking slightly, as they rest. Once completely cooled to room-temperature, the Lemon Blondies are ready to be frosted with White Chocolate Ganache.
To frost the Lemon Blondies, remove the blondies from the pan. With the back or a spoon or small offset spatula, generously spread the whipped White Chocolate Ganache onto the blondies. With a sharp knife, cut the blondies into bars. As pictured, the Lemon Blondies were cut into 15 squares, but you could do rectangles or triangles, if preferred. For the cleanest cut, we recommend heating the blade of your sharp knife with hot water (and then wiping dry) between each cut. The heat will help slice through your ganache effortlessly, without dragging.
Serve and Enjoy! Lemon Blondies with White Chocolate Ganache will keep at room-temperature for up to two days and in the refrigerator for 3 – 4 days. If refrigerated, we recommend tempering at room-temperature before serving.
a. Be careful not to over-whip the White Chocolate Ganache! If you do, the butter and cream will separate and result in a broken, grainy-textured ganache. However, if this does happen, the ganache can usually be saved! Gently heat the ganache over a double-boiler and whisk until fully melted and smooth. Repeat the chilling and whipping process and enjoy your perfectly smooth White Chocolate Ganache!.
b. We recommend lining your pan with parchment paper to easily remove the Lemon Blondies without sticking. To do this, fold a sheet of parchment paper to the vertical width of your baking dish and insert. Leave a few inches of extra parchment paper hanging over the sides of the pan. Then, fold another sheet of parchment paper to the horizontal width of your baking dish. Insert this second piece of parchment to the pan, perpendicular to the first, while again leaving a few inches of extra parchment extending over the sides of the pan. This method will ensure your pan is completely covered. The additional parchment paper along the sides will ensure easy removal from the pan. If you do not have parchment paper, you can butter and flour your pan, to prevent sticking, instead.
Category:Sweets, Dessert, Cookies/Bars
Keywords: Lemon Blondies, White Chocolate Ganache, White Chocolate Ganache Frosting, Lemon Brownies, White Chocolate Lemon Blondies, White Chocolate Lemon Bars
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