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.
Servings: 9 people
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
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.