Lemon Curd Blondie’s from Ridiculously Rich by Alana #Recipe

Briony Wilson
27th July 2020

I think this picture says it all! Look at that delicious gooey middle filled with lemon curd and white chocolate chips! This is a Blondie taken to the next level and I am very excited to share this deliciousness with you!

1. Pre-heat your oven to 180 degrees
2. Melt your salted butter in the microwave until melted, don’t over heat!
3. Once melted, add in your caster sugar and soft dark brown sugar in a bowl, then add your vanilla extract and mix until combined
4. Next, crack in your eggs and stir until fully combined
5. Add your flour, baking powder and pinch of salt, stirring to combine, ensure there are no lumps of flour left
6. Next stir in your white chocolate chips (you can use any chocolate you like!), ensure all are covered
7. Take the mixture and add to your greased or lined baking tray
8. Create 4 shallow troughs using a teaspoon ready to add your lemon curd
9. Add your lemon curd into the troughs, then use the back of a spatula to gently cover the troughs with the surrounding cake mixture so you end up with hidden pockets
10. Place the tray into the oven for 17-20 minutes until a golden crust forms
11. Next, zest 1 lemon into a bowl, then squeeze the juice of that lemon into the bowl
12. Add in your 2 table spoons of caster sugar and mix. Taste the mixture, it should be tart, but if it is too much, add more caster sugar to your taste
13. Once your blondies are baked, let it cool for a few minutes, then gently poke even holes throughout the blondie ready to add your lemon drizzle
14. Use a spoon to gently drizzle the lemon mixture over the top of your tray-bake, ensuring to get an even drizzle, the sugar will harden to give you that delicious crunchy topping found on Lemon Drizzle cakes
15. Now the hard bit… Wait for your blondies to fully cool before taking a big slice for yourself!

Recipe Info

Serves

12

Ingredients

200g Salted Butter
240g Soft Dark Brown Sugar
190g Caster Sugar
1tsp Vanilla Extract
2 large or 3 small Free Range Eggs (roughly 110g of egg)
4g Baking Powder
Pinch of Salt
300g Plain Flour
230g White Chocolate
150g Lemon Curd
1 Lemon
2tbsp of Caster Sugar for the topping

Equipment

bowl
20cm Square Baking Tin (or close to this!)
spatula