These White Chocolate topped Lemon Blondies are an irresistible treat! This chewy blondie recipe is flavored with fresh lemon juice resulting in sweet, citrusy cookie bars that are absolutely crave-able!
We especially love serving this White Chocolate Lemon Blondies 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 go-to favorite from your kitchen!
For another yummy bake, check out our Frosted Vanilla Cookies!
What is a Blondie?
Blondies (short for blonde brownies) are essentially a vanilla cookie bar. Blondies are typically baked in a rectangular or square baking pan and have a brown sugar flavor with a chewy, gooey texture. A classic blondie recipe is typically made without dark chocolate, milk chocolate or cocoa powder. 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!
How To Make White Chocolate Lemon Blondies
These Lemon Blondies with White Chocolate Ganache Frosting is an easy dessert recipe. Start by making the White Chocolate Ganache Frosting. Then, while the ganache is chilling, bake your lemon flavored blondie bars. Check out these quick videos for a visual recipe guide.
These Lemon and White Chocolate Blondies are simple to make with a handful of pantry staples. Here's what you'll need:
- Light Brown Sugar
- Granulated Sugar
- Unsalted Butter
- 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!
- Vanilla Extract
- All-Purpose Flour
- Cornstarch - Cornstarch helps to create a tender crumb in the Lemon Blondies.
- Baking Powder
- This easy blondie recipe comes together in just a few minutes. To start, simply stir your white sugar, light brown sugar, melted butter and lemon juice together. Then beat in two large eggs (one at a time) and a splash of vanilla extract.
- To finish the batter, add your flour and other dry ingredients. Use a rubber spatula to fold the flour mixture into the wet ingredients.
- Note: The batter will be thick. 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 into a parchment paper prepared pan and bake until the edges are golden brown and the center is gooey and chewy!
White Chocolate Ganache Ingredients
- White Chocolate Chips - We used a standard sized bag of white chocolate chips from the baking aisle of the grocery store. You could also use chopped white chocolate bars.
- Heavy Cream
A simple, whipped White Chocolate Ganache makes the perfect decadent frosting to top these Lemon Blondies! This 4 ingredient frosting makes for the best white chocolate blondies around. Here's how it's done:
- In the bowl of a stand mixer (or medium mixing bowl), pour heated heavy cream over the white chocolate chips. (Ideally the cream will be about 195° Fahrenheit or gently simmering. You can heat the cream over the stovetop or in short intervals in the microwave.) Add the salt and butter and allow to sit for about five to ten minutes. During that time, the cream will slowly temper the white chocolate.
- Stir thoroughly to combine until the white chocolate is completely melted and lump free. At this stage, the White Chocolate Ganache Frosting will be quite warm and thin.
- Then, chill the White Chocolate Ganache in the refrigerator about 2 - 3 hours or until firm.
- Once the White Chocolate Ganache is chilled, you can quickly whip the ganache with the paddle attachment (or electric mixer) until it is fluffy and spreadable - about one minute.
Baker's Journal: 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!
Frosting, Slicing & Serving
The key to gorgeous white chocolate blondie bars is all in the frosting and slicing! NEVER frost a hot blondie! Allow the blondies to cool completely. We like to use a small off-set spatula to liberally swoosh the whipped white chocolate ganache over the top of the blondies.
Then, for perfect slices, cut the blondies with a hot, sharp knife. Heat the knife under hot running water and wipe dry between each slice. Be sure to serve the blondies and room temperature for the best results.
Saving & Storing
- Room Temperature - Technically, these blondies (even with their white chocolate ganache topping) can be stored in a sealed container at room-temperature for up to two days. (Despite the dairy, the ganache's high fat content makes it an unsuitable host for food-borne illness). However, if you live in a very warm area, or are not comfortable with that thought - we recommend storing leftover frosted white chocolate blondie bars in the refrigerator.
- Refrigerator - Store leftover White Chocolate Lemon Blondies in an airtight container in the refrigerator for up to 3 - 5 days. We recommend allowing the blondies to temper to room temperature before serving so that the frosting is nice and soft.
- Freezer - We do not recommend freezing the blondies after they have been topped with the White Chocolate Ganache Frosting. However, the unfrosted Lemon Blondie bars freeze very well. Wrap each sliced blondie in plastic wrap and place in a freezer safe bag for up to 2 months. (Frozen blondies will be safe to eat after two months but may decline in quality.) When ready to eat, thaw the blondies at room temperature and top with frosting, as desired.
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Lemon Blondies with White Chocolate Ganache
- 1 Stand Mixer with the Paddle Attachment ((or Electric Mixer) )
- 1 9x13" Ceramic or Glass Pan
- 1 Cup light brown sugar lightly-packed
- ¾ Cup granulated sugar
- 1 Cup unsalted butter melted and cooled slightly (2 sticks)
- ½ Cup lemon juice freshly-squeezed
- 2 large eggs room-temperature
- 2 teaspoons vanilla extract
- 3 Cups all-purpose flour sifted
- 1 Tablespoon cornstarch
- 1 ½ teaspoons fine kosher salt*
- ½ teaspoon baking powder
White Chocolate Ganache
- 11 ounce package white chocolate chips or chopped white chocolate
- 1 Cup heavy cream
- 3 Tablespoons unsalted butter cubed, room-temperature
- 1 Pinch fine kosher salt*
White Chocolate Ganache
- To allow time for chilling, begin by making the White Chocolate Ganache. Gather, measure and prepare the White Chocolate Ganache ingredients as listed.
- Add white chocolate chips to the bowl of a stand mixer (or medium mixing bowl). Meanwhile, heat heavy cream to about 195° Fahrenheit (90° celsius) 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 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 cooled and 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° Fahrenheit (177° celsius). Meanwhile, prepare a 9x13” glass baking dish with parchment paper. (See Note: b.)
- In a medium mixing bowl, combine both sugars, melted butter and lemon juice. 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. (See Note: c.)
- 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 Note About Salt
Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.