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Hi Bold Bakers!
NOTE FROM GEMMA: Welcome back Vedika! She’s here again with a truly inventive recipe for us — Lemon Blondies. Make sure to check out her Salted Caramel Fudge, Dirty Chai Brownies, and Cinnamon Roll Muffins too!
We were struggling to name this recipe. They’re not quite cookie bars, nor are they cake bars. They melt in your mouth, they’re chewy, a little fudgy, and packed with flavor. They’re served in little squares. But these have no chocolate, which means that the name ‘lemon brownies’ is slightly misleading. Blondies? Perhaps. Lemonies? Also perhaps. They’re sort of their own thing.
So I took to Instagram, asking my followers whether to call these ‘lemon brownies,’ ‘lemon blondies,’ or ‘lemonies.’ 12% for the first, 55% for the second, and 33% for the third. Whatever you choose to title this recipe, it is delicious. So good, that each time I make these, they are demolished, lasting no more than a day.
The base is infused with brown butter, lemon zest, and lemon juice. It’s sort of like a cake, but denser, like a brownie. They become even more dense and chewy if you store these in the fridge.
A layer of lemony glaze adds an elegant, sweet, and tart finish that takes these to the next level and makes them addictively good.
Lemon Blondies Ingredients
This recipe requires the basics: flour, sugar, butter, eggs, salt, and vanilla extract. These also contain both, lemon zest and lemon juice. I also toss in a touch of baking powder to add a little aeration. Here are a couple of key things to keep in mind.
Brown butter. I always use brown butter in cookies because it adds an extra depth and flavor that you don’t want to miss. Browning the butter in these lemon brownies took them to the next level as well.
Granulated sugar. Regular granulated sugar suffices for this recipe and helps the lemon flavor shine through, something that the molasses from the brown sugar may get in the way of.
Lemon zest and lemon juice: Why do we add lemon juice? Well, brown the butter which means that the butter loses some of the water. We need to re-add that so that the blondies retain their moisture. And what better way than with lemon juice, which adds an extra lemony flavor? The lemon zest is necessary and gives these blondies a whole of lemon scent and flavor, without which they wouldn’t be what they are.
The glaze is super simple: vanilla, confectioners’ sugar, and more lemon juice.
How To Make Lemon Blondies
The process of making these lemon blondies is akin to the creaming method used to make cookies. We start with butter, then we add the sugar, eggs, vanilla, and finally the dry ingredients (flour, baking powder, salt). The difference is in the tweaks and additions – the brown butter, and all the lemon flavors. Finally, the glaze brings this recipe to life. Don’t skip it, it really elevates these.
The Bold Baking Network
Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.
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Make Gemma’s Blondies & Lemon Bars
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Ingredients
Blondie Batter
- 9 tablespoons (4 ½ oz/130 g) butter
- 2 tablespoons lemon zest
- 2 large eggs , at room temperature
- ¾ cup (6 oz/170 g) granulated sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 cup (5 oz/142 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Lemon Glaze
- 1 cup (4 oz/115 g) powdered sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
Instructions
To Make the Blondie Batter
- Preheat the oven to 350℉ (180℃). Butter and line a 9x9 inch square pan.
- In a small saucepan over low heat, add the butter and allow it to come to a simmer. Continue cooking for 5 to 8 minutes or until it turns a light amber color and begins to smell nutty. Swirl the pan to allow even browning.
- Transfer the browned butter to a heat-proof bowl and whisk in the lemon zest. Then let the butter cool completely, about 5 minutes.
- In a separate bowl mix together the flour, baking powder and salt.
- Fold in the dry ingredients into the wet until combined. Pour the batter into the prepared baking pan and spread using a spatula all the way to the edges.
- Bake at 350℉ (180℃) for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Set aside.
To Make the Lemon Glaze
- In a medium bowl, whisk together the powdered sugar, lemon juice and vanilla, until smooth. It should be thick, but still runny.
To Glaze the Blondies
- While the lemon blondies are still slightly warm pour the glaze on top and spread evenly using a spatula.
- Let the blondies cool completely then place into the refrigerator and chill until the glaze has set and the brownies are firm, about 15 minutes. Cut into squares and enjoy. Store in an air-tight container in the refrigerator for up to a week.
Do you think I could add blueberries to these lemon bars?
Might you have a gluten free recipe of this?
Simply wow! Needed something to bring to some friends and it was so improvised that I had almost nothing to use at home.
Found this recipe but had only oranges. Why not? Tried it and.. Wow.. I love it. Will try without sugar and glaze to give to my 8 months old baby. Thank you so much Gemma! I’m from Italy but I’m giving a try to your recipes since I made your chocolate chips cookies and fell in love. Will try more!
Hi there! These look delicious. I just have a quick question about oven temperature – I’m based in the UK and have a fan-assisted oven. Should I reduce the Celsius temperature by twenty degrees, or do your recipes already take fan-assisted ovens into account for the temperatures?
Thank you! 🙂