Lemon White Chocolate Blondies

Sara Coleman

These chewy, bright lemon blondies are swirled with creamy white chocolate chunks for a perfect balance of zesty and sweet. They're an easy, crowd-pleasing dessert that feels both indulgent and refreshing.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 16 servings

Calories 280 kcal

Ingredients

1 cup unsalted butter, melted and cooled slightly room temperature works best
1 cup light brown sugar, packed
0.5 cup granulated sugar
2 large eggs room temperature
1 tbsp lemon zest from about 2 medium lemons
3 tbsp fresh lemon juice
1 tsp vanilla extract
2.25 cups all-purpose flour
0.5 tsp baking powder
0.25 tsp salt
1.5 cups white chocolate chunks or chips divided

Notes

Storage: Keep blondies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Make-ahead: Prepare the batter, pour into the pan, cover, and refrigerate for up to 24 hours before baking—allow to sit at room temp for 20 minutes first. Variations: Add ½ cup chopped nuts (like pecans or almonds) with the chocolate, or swirl in 2 tbsp lemon curd before baking for extra tang. For a stronger lemon flavor, add an extra ½ tbsp lemon zest. Serve slightly warmed with a dusting of powdered sugar or a scoop of vanilla ice cream.