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.