Lemon Glazed White Chocolate and Raspberry Blondies

Why You’ll Love This Recipe

• The combination of white chocolate, raspberry and lemon is vibrant and balanced — sweet, tart and creamy all at once.

• Blondies offer a fudgy texture that’s satisfying but lighter than some other baked bars. One‑bowl or simple mixing methods make them approachable.

• The lemon glaze adds an eye‑catching finish and fresh citrus flavour that elevates the bars.

• They work as dessert, snack or even giftable treats — cut into bars and share.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, melted

• Granulated sugar (and/or light brown sugar depending on version)

• Eggs (whole eggs and possibly an extra yolk for richness)

• Lemon zest and lemon juice (for brightness)

• Pure vanilla extract

• All‑purpose flour

• Baking powder and salt (depending on recipe)

• White chocolate (chopped or in chunks)

• Fresh raspberries (or frozen, with care)

• For the glaze: powdered (confectioners’) sugar and lemon juice (and optionally some raspberry puree for colour)

Directions

1. Pre‑heat your oven to the temperature specified (often around 350 °F / ~175 °C) and line a square baking pan (8×8″ or 9×9″) with parchment paper or grease it for easy removal.

2. In a large bowl, combine the melted butter and sugar(s) until well mixed. Add the eggs (and extra yolk if using), lemon zest, lemon juice and vanilla, mixing until smooth and well incorporated.

3. In a separate bowl, whisk together the flour, baking powder (if used) and salt. Gradually fold the dry mixture into the wet mixture until just combined.

4. Fold in the white chocolate pieces, then gently fold in the raspberries (if using frozen, thaw and drain or coat with a little flour to reduce bleeding) so they’re evenly distributed.

5. Spread the batter into the prepared pan, smoothing the top. Bake until the blondies are set around the edges and the top has a slight crackle, and a toothpick inserted near the centre comes out with a few moist crumbs (avoid over‑baking to keep them fudgy).

6. Let the blondies cool completely in the pan on a wire rack. They should be room temperature or slightly cooled before glazing.

7. Prepare the glaze: whisk powdered sugar with lemon juice (and optionally a small amount of raspberry puree to add pink colour) until smooth and pourable but thick enough to hold a line. Spread or drizzle over the cooled blondies. Let the glaze set for a bit (refrigerate briefly if desired) before slicing into bars.

8. Once the glaze is set, lift the blondies out using the parchment overhang (if used) and cut into squares or bars. Serve at room temperature or slightly chilled.

Servings and timing

• Servings: Makes about 9–16 bars depending on size of pan and cut size (for example a 9×9″ pan often yields 16 smaller squares).

• Prep time: Approximately 15–20 minutes active mixing.

• Cook time: Approximately 25–35 minutes baking (depending on pan size, thickness and oven) plus additional glazing/chilling time.

• Total time: Around 45–60 minutes including cooling and glazing (longer if you allow the glaze to fully set in the fridge).

Variations

• Use dark chocolate chunks instead of white chocolate for a deeper flavour contrast with raspberries and lemon.

• Add a handful of toasted chopped nuts (e.g., almonds or pistachios) into the batter for crunch.

• Swap raspberries for blueberries or blackberries (though texture and moisture vary) for a different berry twist.

• Make a cream cheese swirl on top of the blondie batter before baking for added richness.

• For a less sweet version, reduce the sugar slightly and use semi‑sweet white chocolate (if available) or cut back on the glaze.

• Freeze the bars (after glazing) for a chilled treat.

Storage/Reheating

Storage: Once fully cooled and glazed, store the blondies in an airtight container at room temperature for up to 2‑3 days. If your room is warm or humid, you may prefer to store them in the refrigerator, where they’ll keep for up to 4‑5 days though the texture may firm up.
Freezing: You can freeze the un‑cut bars (wrapped in plastic wrap then foil) for up to 2‑3 months. Thaw in the refrigerator or at room temperature before slicing. If already glazed, freeze single‑layer and separate with parchment to prevent sticking.
Reheating: These are best served at room temperature; if you prefer slightly warmed, lightly warm a bar in a low oven (~150 °C / 300 °F) for 5 minutes, but avoid microwave‑heating which may soften the glaze too much and make the texture mushy.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, you can, but take care: frozen raspberries release more moisture, which can make the blondies too wet or affect browning and texture. It’s best to thaw and drain them first, or toss them lightly in flour to absorb excess juice before folding into the batter.

2. What type of white chocolate should I use for best results?

Use high‑quality white chocolate with cocoa butter (not compound chocolate with other vegetable oils) as it melts better and contributes to better texture and flavour. Lower quality white chocolate may lead to greasy texture or reduced shine on top.

3. How can I achieve the shiny crackle top on the blondies?

Proper mixing of eggs and sugar, spreading batter evenly, and not over‑baking help contribute to a shiny crackle top. Also using melted butter and not over‑mixing the flour can help.

4. My glaze soaked into the blondies — what went wrong?

If the glaze is too thin, it will absorb into the blondie rather than sit nicely on top. Adjust by adding more powdered sugar to thicken, or chill the blondies thoroughly before glazing (so the surface is firm).

5. How can I know when the blondies are done?

Look for edges that are golden and pulling slightly from the pan, center should still appear a bit moist or soft (not wet batter). A toothpick or skewer inserted near centre should come out with a few moist crumbs but not raw batter. Over‑baking will result in dry bars.

6. Can I make this gluten‑free?

Yes — you can substitute the all‑purpose flour with a suitable gluten‑free flour blend that’s designed for baking. Make sure it contains good binding agents (e.g., xanthan gum) and adjust baking time slightly if needed.

7. Can I reduce sugar in the recipe?

You can reduce the sugar somewhat, but note that sugar contributes not just sweetness but moisture and texture (chewiness) in blondies, and the shiny top may be affected if you reduce too much.

8. What pan size should I use?

Typically an 8×8″ or 9×9″ square pan is used; if you use a larger pan the bars will be thinner and may bake faster. If you use a smaller pan they will be thicker and may need longer baking time. Adjust accordingly.

9. Why did my raspberries bleed and make my blondies pink?

Raspberries have a lot of juice and colour. To minimize bleeding, gently fold them in, toss in a little flour beforehand, use fresh rather than thawed frozen if possible, and avoid pressing them into the surface — this helps maintain more distinct berry bursts rather than overall colour bleed.

10. Should I chill the blondies before slicing?

Chilling the blondies (especially if glazed) can help the glaze set and make cleaner slices. If you slice too early the bars may hold less shape and the glaze may smudge. A short chill in the fridge helps firm everything up.

Conclusion

If you’re looking for a dessert or bar that’s elegant yet approachable, these Lemon Glazed White Chocolate and Raspberry Blondies check the boxes. With their tender, fudgy texture, vibrant berry and citrus flavour combination, and decorative lemon glaze finish, they’re perfect for sharing — whether at a brunch, afternoon tea, or just treating yourself. Give yourself enough time for cooling and glazing for best results, and you’ll find they become a favourite. Happy baking!

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