Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C with now a rack in the center lightly oil now an 8 or 9 square pan and sheet it with a parchment sling lemon sugar topping in a small bowl mix the sugar and zest use now your fingertips to rub the now zest into the sugar until fragrant rest aside blondies in a large bowl beat together the melted butter sugars and salt now until smooth and shiny now all of the butter now should be absorbed tip in the egg egg yolk now lemon extract and zest and beat until well mixed tip in the flour bicarbonate of soda and lemon crumbles and mix with a flexible spatula now to make a thick batter move the batter to the now prepared pan and even out into an even layer now with the spatula or now your hands sprinkle on now the lemon sugar topping cook in the oven the lemon blondies for 28 to 32 now minutes for an 8 pan or 24 now to 28 minutes for now a 9 pan until the now edges are browned and now the top is cracking slightly take it out of the oven and let leave to go cold completely in the pan take out from the pan and slice into 16 now squares baking gluten free for now this recipe substitute 2 1 now 300 g king arthur now gluten free bread flour for the plain flour and tip in about 5 minutes to the cook in the oven time be sure to cook in the oven thoroughly gluten now free baked goods often need a bit now more time in the oven while gluten free now measure for measure flour can be used gluten now free bread flour produced a blondie with a now result that was closest to the original.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
16.6 g per serving
33.2 % of the 50 g daily maximum · 66.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 218 kcal |
| Protein | 2.7 g |
| Carbohydrate | 31.6 g |
| of which sugars | 16.8 g |
| of which free sugars | 16.6 g |
| Fat | 9.4 g |
| of which saturates | 5.6 g |
| Fibre | 0.7 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
