The addition of lemon curd to these blondies gives a real zing!
I cut mine in to 16 squares, however you can cut them in to squares as large of as small as you like them.
You will need:
- 135g White Chocolate (broken into squares)
- 120g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 225g Caster Sugar
- 150g Plain Flour
- 1/2tsp baking Powder
- 80g Lemon Curd (I added a splash of water to make it easier to pour)
- Grease and line a square 20cm tin and preheat the oven to 180degrees
- Melt the white chocolate and the butter together over a bain marie (heat proof bowl over a saucepan of simmering water), take care not to overheat the white chocolate and butter.
- Once the butter and white chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved completely in the eggs and they look thick and creamy.
- Gentle fold the melted white chocolate and butter mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
- Pour into the prepared tin.
- Add splash of water to the lemon curd and gently pour over the top of the blondie mixture. I poured the lemon curd in lines then swirled my knife in the opposite direction to create a herring bone effect on the top.
Herring bone effect once baked
- Bake for 30-35 mins.
- Allow to cool in the tin before cutting and serving.
Top tips for Blondies:
They can sink a little in the middle, this is fine.
They also tend to sink more if you over mix them.
Blondies can also be very soft in the middle, if this is the case with yours, pop it in the fridge to firm up.