Lemon Blondies with Cream Cheese and White Chocolate

Lemon Blondies with Cream Cheese and White Chocolate is bursting with lemon’s bright, citrusy flavor and the smoothness and tang of cream cheese. With added shredded coconut and almond extract, these simple looking blondies are super tasty treats!

I made so many versions of this lemon blondie in a period of a week that I began to wonder if I would ever get it right. My daughter stopped by for a visit the day I made batch #1 and was the first guinea pig. It was a plain lemon blondie with white chocolate. She thought it was delicious. I felt it was tasty but could be zhoozhed up a bit.

Subsequent batches with tweaks missed the mark in one way or another—too cakey, too deflated, too rich, too poor. Oops, scratch that last one!

Anyone who walked through the door got drafted to be a taste tester. My son’s friends stopped over one night, and a plate of lemon blondies was immediately shoved under their noses as soon as they entered the house. They were polite, and the feedback was good. But it was batch #3 with lemon curd swirled into the batter. My personal assessment is still cakey, too rich, and all of the lemon curd sank to the bottom. Back to the drawing board!

With batch #4, I made the decision to reduce the amount of lemon curd and incorporated it into cream cheese. It was exactly what the blondies needed! The lemon curd-infused cream cheese added a layer of tang while intensifying the lemon flavor. It was also in this round that the fudginess I was looking for was also achieved. GREAT!! Because I was ready to rename this dessert Lemon Cake!

At last, batch #5 was the winner! Ding! Ding! Ding!!! It had all I was looking for great texture, fudginess (Cut it out autocorrect! Stop changing my fudginess into pudginess!), nothing sank, and it had all sorts of lemony goodness! Every bite is filled with a bright, citrusy flavor that cuts through the white chocolate’s and sugar’s sweetness, leaving a mouthful of satisfaction behind.

There you have it, guys! I did all the hard work, so you don’t have to. All you need to do is follow the recipe and make some!

Have a wonderful week!

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Lemon Blondies with Cream Cheese and White Chocolate

Author: Thao | In Good Flavor Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:9 Servings

Description

Lemon Blondies with Cream Cheese and White Chocolate is bursting with lemon’s bright, citrusy flavor and the smoothness and tang of cream cheese. With added shredded coconut and almond extract, these simple looking blondies are super tasty treats!

Ingredients

• 10 tbsp. butter
• 1/2 cup white chocolate chips
• 1 cup granulated sugar
• 2 whole eggs + 1 egg yolk
• 3 tbsp. lemon juice
• 1/2 tsp. almond extract
• zest of 2 lemons
• 1 1/4 cup flour
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup shredded sweetened coconut

For The Cream Cheese Layer:

• 4 tbsp. cream cheese, room temperature
• 2 tbsp. lemon curd
• 1/2 egg white (not exact, err on the more side)

Instructions

1. Preheat oven to 350 degrees F. 
2. In a microwave-safe bowl, heat butter and white chocolate for 20 seconds. Stir. Repeat the previous steps once or twice until the white chocolate is melted, stirring well.
3. Pour into a large mixing bowl. Gradually add sugar. Beat on medium-high to high for a minute to incorporate sugar. If the mixture feels hot to the touch, allow it to cool slightly for a few minutes before adding eggs. Briskly whisk in whole eggs and egg yolk, one at a time. Continue beating until the mixture is pale yellow and smooth. Add lemon juice, almond extract, and lemon zest. Blend well.
4. Combine flour, salt, baking soda, and coconut in a small bowl. Gradually add to egg mixture. Blend well.
5. For the cream cheese layer: beat all ingredients well in a small mixing bowl. It will be runny.
6. Spray an 8 x 8-inch baking pan with cooking spray. Pour in batter. It will be thick. Top with the cream cheese mixture. Swirl a knife through the cream cheese and batter.
7. Bake for 40 – 45 minutes or until the edges are golden brown and the center is no longer jiggly when the jiggles gently. If the edges brown too quickly during baking, cover with a layer of foil. Using the toothpick to test for doneness is not recommended, as it will come out wet.
8. Cool completely on a rack.  Store refrigerated. 
9. Makes 9 squares.

Note:

• If using a 9 x 9-inch baking pan, check for doneness 5 to 10 minutes earlier.

Keywords:Lemon Blondies, Cream Cheese, White Chocolate, Fudgy Blondies

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