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An overhead view of nine glazed lemon blondies cut into squares and arranged on a white textured serving plate with fresh lemon slices.
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Lemon Blondies

If you love lemon bars, you'll love these lemon blondies. They're soft, chewy, filled with white chocolate chips, and topped with a bright lemon glaze.
Prep Time15 minutes
Cook Time40 minutes
Cool Time30 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: blondies, lemon
Servings: 9 people
Author: Jenna Harrison

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • Measuring cups & spoons
  • Electric mixer or stand mixer
  • Rubber spatula
  • whisk
  • Microplane or zester
  • Knife for cutting bars

Ingredients

  • ¾ cup unsalted butter
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 2 Tablespoons lemon juice
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup white chocolate chips

Lemon Glaze

  • ½ cup powdered sugar
  • 1 to 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Move the oven rack to the bottom position.
  • Place parchment paper in an 8-by-8-inch baking pan and set the pan aside.
  • Mix the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
    2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
  • Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Mix the ingredients until they are combined.
    ¾ cup unsalted butter, ¾ cup granulated sugar, 1 cup light brown sugar
  • Add the eggs and vanilla to the bowl and mix until combined.
    2 large eggs, 1 teaspoon vanilla extract
  • Pour the lemon juice and the lemon zest into the bowl. Mix the batter until the ingredients are combined.
    1 Tablespoon lemon zest, 2 Tablespoons lemon juice
  • Slowly add the flour mixture and mix until combined.
  • Fold the white chocolate chips into the batter.
    1 cup white chocolate chips
  • Spread the thick batter into the prepared baking pan.
  • Bake the blondies for 35 to 40 minutes until the edges are lightly browned.
  • Let the bars cool for 30 minutes.
  • Whisk the powdered sugar, lemon juice, and zest together in a small bowl.
    ½ cup powdered sugar, 1 to 2 Tablespoons lemon juice, 1 Tablespoon lemon zest
  • Pour the icing over the top of the cooled dessert.
  • Cut the blondies into 12 squares.
  • Garnish the squares with a slice of lemon before serving.

Notes

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. They may be refrigerated for up to 1 week. Bring them to room temperature before serving for the softest texture.

Freezing

Freeze the blondies without the lemon slices for up to 3 months. Wrap individual squares in plastic wrap before placing them in a freezer-safe container.

Thawing

Transfer the blondies to the refrigerator overnight, or let them sit at room temperature for about 1 hour.

Make Ahead

Bake the blondies one day in advance. Add the glaze once the bars have completely cooled. The flavor becomes even better after resting overnight.

Nutrition

Serving: 1bar | Calories: 545kcal | Carbohydrates: 81g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 130mg | Potassium: 146mg | Fiber: 1g | Sugar: 59g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg