Lemon Glazed White Chocolate and Raspberry Blondies
These Lemon Glazed White Chocolate and Raspberry Blondies are chewy, buttery dessert bars filled with creamy white chocolate and juicy raspberries, then topped with a bright, tangy lemon glaze. Perfect for summer gatherings or as an elegant treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (including cooling and glazing)
- Yield: 9–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (optional, for added depth)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup white chocolate chunks or chips
- 3/4 cup fresh raspberries (or frozen, thawed and drained)
- For the glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- Optional: 1 teaspoon raspberry purée for color
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8″ or 9×9″ square baking pan with parchment paper or grease well.
- In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
- Add eggs, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients just until combined.
- Fold in white chocolate chunks, then gently fold in raspberries (if using frozen, coat in a little flour first to reduce bleeding).
- Spread batter evenly in the prepared pan and smooth the top.
- Bake for 25–35 minutes, or until edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow blondies to cool completely in the pan on a wire rack before glazing.
- For the glaze: whisk together powdered sugar and lemon juice (add raspberry purée if using) until smooth but thick. Drizzle or spread over cooled blondies.
- Let glaze set, then lift blondies from the pan and cut into squares. Serve at room temperature or slightly chilled.
Notes
Use high-quality white chocolate for best texture and flavor.Gently fold raspberries to avoid over-bleeding into batter.Chilling the bars before slicing yields cleaner cuts.Optional: add toasted nuts for crunch or swap in blueberries for a twist.Don’t overbake — blondies are best slightly fudgy in the center.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 21g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
