Lemon Blondies

5 from 1 vote

These lemon blondies are made from scratch, using lemon zest and a few other simple ingreidents to create a lemon flavored dessert that's similar to a lemon brownie.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: blondies

Calories: 299kcal

Author: Jessica Burgess

Ingredients

Lemon Blondies

1 cup granulated sugar
2 tablespoons lemon zest which takes about 2 large lemons
½ cup unsalted butter melted and cooled (1 stick of butter, melted)
2 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
2 large eggs room temperature
1 cup all-purpose flour
½ teaspoon kosher salt

For the Lemon Glaze

1 cup powdered sugar
1½ tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract
Thinly sliced lemons for garnish, optional

Instructions

For the Lemon Blondies

Preheat your oven to 350°F. Lightly spray an 8 x 8-inch baking dish with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. The spray will help keep the parchment in place.
In a medium bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Use a whisk or whisk attachment to incorporate the zest into the sugar until it becomes fragrant and slightly moist. This enhances the lemon flavor.
Add ½ cup (1 stick) melted unsalted butter, 2 tablespoons lemon juice, 2 teaspoons pure vanilla extract, and 2 large eggs to the lemon sugar mixture. Whisk until smooth and well combined.
Add 1 cup all-purpose flour and ½ teaspoon kosher salt. Stir gently with a spatula until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 28 - 32 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are fine.
Allow the blondies to cool completely in the pan before glazing. Use the parchment overhang to lift them out of the dish for easier glazing.

For the Lemon Glaze

In a small bowl, whisk together 1 cup powdered sugar, 1 ½ tablespoons lemon juice, and ¼ teaspoon pure vanilla extract until smooth. The glaze should be thick but pourable. Adjust the consistency by adding more powdered sugar (for thickness) or a few drops of lemon juice (for thinning).
Pour the glaze over the cooled blondies, spreading it evenly with a spatula. Let it set for 15 - 20 minutes. Garnish with thinly sliced lemons if desired.
Cut into 9 or 12 squares and ENJOY!

Notes

- Parchment Paper: Spraying the baking pan before adding parchment paper helps keep it in place, and the parchment paper helps remove the blondies from the pan easily.

- Storing: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Note that the lemon slices should be removed before storing so the juices don't spoil the blondies.
- Overbaking: It's best to make sure you don't overbake these, so they have the texture desired.

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