Bready or Not: White Chocolate Lemon Blondies

Posted by on May 25, 2016 in Blog, blondies, Bready or Not, chocolate, cookies, lemon | Comments Off on Bready or Not: White Chocolate Lemon Blondies

Memorial Day weekend is coming up, so let’s do make something fresh and summer-y! How about chewy bars that taste like lemonade?

Bready or Not: White Chocolate Lemon Blondies

These bars are soft and chewy with a delightfully fresh flavor. White chocolate and lemon make for a wonderful pairing in both taste and texture.

Bready or Not: White Chocolate Lemon Blondies

I’d like to say that these kept well for days, but I really don’t know. They stayed yummy for one day, at least.

When my husband took these to work, a co-worker told him, “Your wife can make these any time she wants.” I always welcome that kind of encouragement to bake more!

Bready or Not: White Chocolate Lemon Blondies

Modified from A Kitchen Addiction.

Bready or Not: White Chocolate Lemon Blondies

Bready or Not: White Chocolate Lemon Blondies

These blondies are lemonade in cookie bar form! They are soft and tender, with a fresh flavor. Makes an 8×8 or 9×9 dish.

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup white sugar
  • zest and juice of 1 lemon
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips
  • sparkling or turbinado sugar for top, optional

Preheat oven to 350-degrees. Line an 8x8 or 9x9 inch baking dish with aluminum foil and apply non-stick cooking spray.

Cream together butter and both sugars. Add lemon juice, eggs, and vanilla extract, and beat until combined.

In a separate bowl, stir together the dry ingredients: flour, lemon zest, baking powder, and salt. Gradually add the flour mix into the wet ingredients.

Stir in white chocolate chips; dough will be thick. Spread into the bottom of the ready baking dish. An offset spatula works well to smooth it out. If desired, sprinkle sparkling or turbinado sugar all over the top.

Bake for 20-25 minutes, until it passes the toothpick test.

Set on a wire rack to cool completely, then use foil to lift contents to a cutting board. Cut into bars.

OM NOM NOM!

Bready or Not: White Chocolate Lemon Blondies