These are gluten free and dairy free blondies actually. At least, they were until I put the white chocolate into it. I forgot that white chocolate had dairy in it. Sooo… if you are dairy-free, remember that. I was going to give these to my gluten free dairy free friend, but then it ended up that my family had to eat them. C’est la vie.
My niece helped my bake these blondies. She did a very good job actually! As long as you watch over them, I’d say this is a pretty toddler-friendly recipe, honestly. I think most blondies are. You just need one bowl and everything is stirred together. No blender, only one measuring cup if you really want.
And if a toddler can do it with supervision, any ol’ adult can do it!
These taste pretty fancy and luxurious for what they are too. They have that gooey brownie texture with he crinkly top, but are strictly blondie, and the lemon white chocolate is a perfect pairing. I think this would also taste good if you subbed in olive oil and made them lemon olive oil. Maybe I’ll experiment with that some time. Lemon olive oil is an underrated combo.
I don’t have a ton to say about these blondies. They were tasty, and so simple that I was able to bake them amidst a very busy week with my family. Like ten minutes of prep time if you don’t have a toddler. All that means I will probably return to this recipe in some capacity in the future. Never know when you’ll need a quick pan of blondies!
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PinIngredients
- 1 cup granulated sugar
- zest of one lemon
- 1/2 cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup gluten free flour blend (or, sub all-purpose flour if not gluten free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4.4 ounces white chocolate, chopped into chunks
Instructions
Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper, allowing it to overhang the edges. You can also use a 6×9 pan for slightly thicker blondies. Set aside.
Zest the lemon into the sugar and rub it in to the sugar until incorporated and fragrant. Whisk the lemon sugar and oil in a large bowl until combined. Add the eggs and vanilla and whisk until combined. Combine the flour, baking powder, and salt in a medium bowl. Add the dry ingredients to the wet ingredients, stirring until just combined. Do not over-mix. Fold in white chocolate chunks.
Bake the blondies for 25 to 30 minutes or until a cake tester comes out clean. Let cool completely before cutting into squares.
Notes
Adapted from Simmer and Sauce