Hello lovelies,
If you’ve been around here a while, it’s no secret that I’m a combination fanatic.
If a combination is blooming delicious, you best believe I’ll be making a hundred and one bakes with it in and will be sharing it with you guys.
Now, every summer when the sky turns blue and the sun is shining, there’s one combination I absolutely adore and you best believe said combination will be making an appearance in all types of different bakes. You may have even seen I’ve posted a bake using it this year already.
Yup, that’s right… it’s lemon and raspberry!
To me, it’s the ultimate summer combination and I knew before the summer comes to an end, I wanted to post one more yummy recipe using it as I just know you guys are going to eat this up.
These are my Lemon & Raspberry Blondies which are inspired by the incredibly talented Chloe, known online as ‘biteofthebakes’.
Chloe shared her version of these Lemon & Raspberry Blondies and I instantly knew my loved ones would adore these so it was a no brainer, I of course, had to recreate.
The zesty lemon works beautifully alongside the tart raspberries to create the most magical fruity flavour bomb that’ll have you falling head over heels in love.
So, if you’d like to recreate these lemon & raspberry blondies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Blondies, Sweet Treat
Servings: 9 Large Pieces Or 16 Smaller Pieces
Prep Time: 10 Minutes
Bake Time: 30 Minutes
Chill Time: 4+ Hours
Overall Time: 4+ Hours
Ingredients You Need For The Blondies:
- 200g Of Unsalted Butter, Melted
- 125g Of Light Brown Sugar
- 125g Of Caster Sugar
- 3 Medium Eggs
- 1-2tsp Of Lemon Extract
- 275g Of Plain Flour
- 1tbsp Of Cornflour
- 15g Of Freeze-Dried Raspberries
- 200g Of Fresh Raspberries
- 200g Of White Chocolate, Chopped Small
- 1x Jar Of Seedless Raspberry Jam
- 1x Jar Of Lemon Curd
How To Make The Blondies:
- Firstly, gather together your equipment and ingredients, line a 9” loose-bottomed, square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large bowl, mix together the 200g of melted unsalted butter with the 125g of light brown sugar and 125g of caster sugar for 2-3 minutes, until it thickens.
- Next, one at a time, mixing well between each addition, mix in the 3 medium eggs and 1-2tsp of lemon extract until combined.
- Now, fold in the 275g of plain flour and 1tbsp of cornflour until just combined.
- Carefully fold in the 15g of freeze-dried raspberries, 200g of fresh raspberries and 200g of chopped white chocolate until evenly distributed throughout the blondie batter.
- Pour the blondie batter into the prepared tin and using a palette knife, smooth the blondie batter out to all 4 corners and sides, making sure it’s evenly spread.
- Add dollops of raspberry jam and lemon curd on the top of the blondie batter and using the same palette knife, ripple the jam and curd through the blondie.
- Place the blondie into the oven and bake for approximately 30 minutes, until all four corners have set and there’s a very slight wobble in the centre.
- Once baked, remove from the oven and allow to cool right down to room temperature before transferring into the fridge to chill for a minimum of 4 hours.
- Finally, after 4 hours, carefully remove the blondie from the tin and using a sharp knife, cut the blondies into 9 large slices or 16 small slices. Then, serve.
That’s your Lemon & Raspberry Blondies prepared, baked, cooled, chilled and cut, ready for you to enjoy!
Notes:
- Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days.
- For the best results, I would personally recommend chilling in the fridge overnight. This will give you a firm but perfectly fudgy blondie.
- If you’d like the blondie to be gooey, I would recommend heating in the microwave for a minutes or so.
- Bake time on the blondies can vary depending on how hot your oven runs, therefore I would personally recommend to keep checking the blondie after 20 minutes of baking time.
- I used these freeze-dried raspberries from Honeyberry: https://amzn.eu/d/0b2CVzFY
I mean who wouldn’t want to indulge upon these fruity blondies?
Super simple to make and bake, these blondies have quickly become a family favourite and as I always tell you guys, my family are my biggest critics so if they like it, you can guarantee these blondies are delicious!
Let me know in the comments below if you make these blondies yourself and if you do, what your thoughts are on them. Are you a fruity blondie lover? Did you love the lemon and raspberry combo in today’s blondies?
Sending you all tons of love & hugs as always,
Elle xo
