These sweet lemon blondies are a really fresh and good twist on brownies. White chocolate instead of dark and both lemon juice and peel gives a wonderfully good white brownie. I love having raspberries in mine but you can of course exclude it if you want.
I baked the recipe in a rectangular shape measuring 20 × 27 cm, which gives 12 generous pieces or 24 mouth pieces.
Ingredients:
4 eggs
2 cups powdered sugar
200 g of white chocolate
200 g butter
grated lemon zest from 2 lemons (only the outermost)
0.5 dl of lemon juice
2 teaspoons vanilla sugar
1 krm salt
3 dl wheat flour
150 g frozen raspberry
Do this:
Set the oven to 175 degrees (upper and lower heat).
Lightly whisk eggs and powdered sugar in a bowl by hand. It should not be whispered very long, but only until everything is mixed with each other.
Chop the white chocolate roughly.
Melted butter in a saucepan. Remove the pan from the heat and mix with white chocolate until it melts.
Add lemon juice, lemon zest, vanilla sugar, salt and chocolate butter to the egg mixture and stir just until just combined to form a smooth batter.
Aim the flour in the batter and turn to a smooth batter.
Cover a mold with baking sheet paper and pour the batter into it. Top with raspberries.
Bake in the middle of the oven for 30-35 minutes. The cake should still be quite light and fluffy in the middle.
Take out and allow to cool completely, preferably overnight in the refrigerator, before cutting into squares.