Ingredients

The following ingredients have 4 Servings
  • 1 cup (250 g) unsalted butter - melted (See Note 1)
  • 1 1/2 cups (300 g) light brown sugar
  • 2 large eggs - beaten (See Note 2)
  • 2 tsp vanilla extract
  • 2 cups (300 g) plain/all-purpose gluten free flour (See Note 3)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp lemon zest (See Note 4)
  • 2 tbsp (40 ml) lemon juice (See Note 4)
  • 1 cup white chocolate chips

Instruction

  • Preheat your oven to 180 Degrees C (355 F).
  • Line a 27cm x 18cm (11" x 7") tin with baking paper.
  • Melt your butter in a small saucepan on the stove, or in the microwave.
  • Add the melted butter and brown sugar to a stand mixer, or using hand beaters, whip for 5 minutes, until the mixture is thick and glossy.
  • Remove the bowl from the stand mixer. Using a wooden spoon, add the beaten eggs and vanilla to the butter and sugar mixture, and mix well.
  • Add the flour, baking powder and salt to the mixture, and stir to ensure all of the ingredients are combined.
  • Fold through the lemon juice, zest and white chocolate chips until evenly distributed.
  • Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
  • To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The blondie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the blondie will be overcooked at that stage.
  • When cooked, remove the tin from the oven and leave the blondie in the tin until completely cool. Cut blondie into pieces and enjoy!