- 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.
Freezing and defrosting guidelines
Freeze, undecorated, in the tin, wrapped in a layer of clingfilm and foil for up to a month. Defrost at room temperature before decorating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Lemon cakes
We recommend this recipe for a special occasion or treat, as part of a balanced diet.