Lemon Crinkle Blondies
This is a recipe that is an original in every way shape and form. It all started with a white chocolate brownie base. It crossed my mind to see what would happen if I experimented with white chocolate instead of semi sweet or dark chocolate. To my surprise i ended up with CRINKLY BLONDIES! With the fudgy chewy texture of a brownie without the chocolate flavor. I knew Lemon blondies needed to happen ASAP.
These blondies have a lovely burst of lemon flavor and a slight cakey texture mixed with just the right amount of chewiness. Sprinkle a little powdered sugar on top and you’ve got yourself a dessert that will make your friends ask “WHAT IS THIS AND WHY IS IT SO GOOD? “ Once the lemon flavor is added you really cant taste the white chocolate whatsoever.
Making these lemon blondies dairy free is entirely possible.. just not with any bag of allergen free white chocolate chips. For example I tested out nestle’s allergen free white chocolate chips and it was a disaster. But then I hit the jackpot when I grabbed a bag of walmart brand allergen free white chocolate chips. The results were exactly the same as my blondies using regular white chocolate chips. I have not tested other brands so I cant tell you if they will work or not.
Recipe tips & tricks:
Can you make them dairy free?
Yes, BUT there are some guidelines. You must use vegan butter- not ghee. Every brand of allergen free white chocolate will not work. Nestles allergen free white chocolate chips are a disaster in this recipe. Walmart brand allergen free white chips however work like a dream. I have not tested other brands at this time- they may or may not work.
Can you remove the eggs?
I wouldn’t. Brownies are FINICKY and are by far one of the most challenging baked goods to make subs to. Eggs play a vital role in balancing out the amount of fat and sugar in this recipe. On my blog (brittanyangell.com) I have a fab egg free crinkly brownie base. I would make that recipe as written only using white chocolate chips instead and adding 1-2 tbsp of matcha!
Be careful not to over heat the chocolate. 40-50 seconds max in the microwave. Otherwise the chocolate may separate. Using room temp or refrigerated butter works best. Frozen will melt too slowly.
Eggs for melted chocolate brownies ALWAYS need to be room temperature. Cold eggs can also break the chocolates emulsion. You can warm eggs up fast by soaking them in warm water . But be sure to dry them completely as water getting into the chocolate mix can break the emulsion.
Can you sub in king arthur baking gluten free cake mix? Maybe. Though there’s no guarantees it will work. If you do, look for a cake mix with the same amount of sugar and carbs per serving.
Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.
I did not include cup measurements. Why?
Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY brownies. No two people measure a cup of flour the same. Grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .
Gluten Free Lemon Crinkle Blondies
Ingredients
Instructions
Notes:
To make these blondies dairy free use any vegan butter. For the white chocolate I highly recommend Walmart Brand Allergen free white chocolate chips. Nestles allergen white chocolate chips will not work. I have not tried out other brands.