These brown butter lemon blondies are stuffed with meringue pieces and white chocolate chips, swirled with lemon curd and raspberry jam.
I make 8 slices with this recipe using an 8 inch square tin, you can make your bakes however large you want however the timings are accurate for this size tin.
Ingredients
- 200g browned butter
- 125g dark brown soft sugar
- 125g granulated sugar
- 3 eggs
- 275g flour
- 15g cornflour
- Zest of 2 lemons
- 150g white choc chips
- 100g lemon curd
- 100g raspberry jam
- 6 meringues, broken into pieces
Method:
- Preheat oven to 180C. Start by making your blondie mix - brown your butter: cut into small cubes and add to a medium sized saucepan. On a medium heat, keep stirring the butter. It will go through several stages. First, it will melt. Then it will start to boil and bubble violently, before it will become quiet and the bubbles will become thick and foamy. Pay very close attention at this point as the butter will soon start to turn brown and smell caramelised. Take your butter off the heat and let cool a little
- Combine in all ingredients one by one aside from the lemon curd and raspberry jam, mixing after each addition until a homogenous batter forms and pour into a greased and lined 8 inch square tin.
- Bake for around 30 minutes until golden and just setting in the centre.
- Refrigerate until set and then cut into slices with a hot knife. Enjoy!
Tips: I like to store my blondies in the refrigerator. If refrigerated, these bakes taste best when consumed within 5 days. They can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.