Food / 18 September, 2025 / Ellie Thompson
Buttery, chewy and moreish, blondies are on trend for a reason! Like brownies without the chocolate, although many blondies contain white chocolate, the caramel-vanilla flavours pair well with bold fruit. This delicious blondie recipe adds a new dimension with zesty lemon and zingy passion fruit.
- Serves 15
- 1 hr plus cooling
- 366 calories/serving
- Freezable
Ingredients
- 180g butter, plus extra for greasing
- 200g light brown soft sugar
- 80g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 4 passion fruits, pulp only
- 2 lemons, zested
- 200g plain flour
- 1 tsp baking powder
- 150g white chocolate, roughly chopped
- 300ml pot whipping cream
Method
Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 25 x 18cm brownie pan with butter and nonstick baking paper. Put the butter and sugars in a saucepan set over a low-medium heat and heat until melted and combined.
Stir well, remove from the heat and leave to cool for 5 mins, before whisking in the eggs until just combined.
Whisk in the vanilla, the pulp from 3 passion fruits and half the lemon zest, then stir in the fl our and baking powder followed by the chocolate until just combined. Pour the batter into the baking tray, then bake for 25 mins or until there is a golden crust on top. Cool completely in the tin.
Whip the cream to soft peaks in a mixing bowl, then swirl over the blondies. Top with the remaining passion fruit pulp and lemon zest to serve.
Tip: If you make ahead, you can keep the blondies in an airtight container in the fridge for up to 3 days.
Recipe by Tesco Real Foods
READ NEXT
