02 Feb
2010

Meyer Lemon Walnut White Chocolate Chip Blondies

This recipe (very loosely adapted from Paula Deen) appeared in Yellow Brownies? on 02 Feb 2010
 

Meyer Lemon Walnut White Chocolate Chip Blondies1 cup all–purpose flour
1–1/2 cups sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 eggs
2 teaspoons pure lemon extract (or fresh Meyer lemon juice)
1/2 tablespoon plus 2 teaspoons freshly grated Meyer lemon zest
Optional: 3 drops yellow food coloring
1/2 to 1 cup toasted walnuts
1 cup white chocolate chips
3/4 cup powdered (confectioners’) sugar
2 tablespoons freshly squeezed Meyer lemon juice
 

Preheat oven to 350° F.

Place a piece of aluminum foil into a 13x9x2-inch pan, allowing the sides to hang out on the long side. Set aside. Baker’s note: I used an 11x7x2-inch pan to produce a thicker blondie.

In a mixing bowl, stir together the first three ingredients. Add the next five ingredients (using only the 1/2 tablespoon of zest) and beat with a handheld mixer until well blended. Add the yellow food coloring (if using) and incorporate into the batter. Stir in the nuts and chocolate chips.

Pour batter into the prepared pan and evenly smooth the top with an offset spatula. Bake for 25-30 minutes, or until light golden brown and set. Baker’s note: If using a smaller pan like I did, you’ll need to adjust the baking time. Mine took another 20–25 minutes before the center finally set. I had to cover the top with foil as it began to brown too quickly. The bottom crust also browned a little more than desired. Next time I will shorten the baking time. I was using a wooden skewer to test for doneness and should have allowed for some moist crumbs to be clinging to the skewer. As long as the center isn’t liquidy or pasty–thick in consistency, it’s okay for something crumb-like to be sticking to the skewer.

While blondies are baking, prepare the glaze by combining powdered sugar with the lemon juice and the remaining 2 teaspoons of zest. Set aside.

Once the blondies are done baking, remove from oven and pierce entire top with a fork or blunt end of a skewer (while blondies are still hot). Quickly pour glaze over top and smooth to the edges of pan (it will soak in).

Allow the glazed blondies to completely cool in the pan. Once cooled, cut into squares or rectangles.

WI wine recommendation: Champagne, Prosecco or other sparkling wine.



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