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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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Ingredients
For The Base
- 9 tablespoons (129 g/4.6 oz) unsalted butter (softened at room temperature)
- 2 tablespoons lemon zest (zest of about 3 lemons)
- 1 cup (5 oz/142 g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (6 oz/170g) granulated sugar
- 2 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- 2 tablespoons lemon juice (juice of about ½ -1 lemon)
For The Glaze
- 1 cup (4 oz/115 g) confectioner's sugar
- 2 tablespoons lemon juice (juice of about ½ - 1 lemon)
- ¼ teaspoon vanilla extract
Instructions
For The Base:
- Preheat the oven to 350℉ or 180℃, and line a 9x9 inch square tin with parchment paper (I also dab the corners with a bit of butter to ensure the parchment sticks).
- Start by browning the butter: Add the butter to a small saucepan over low heat, and let it melt, then come to a boil. Swirling the pan but not stirring. It will crackle and pop. Let it do so for 5-8 minutes, until it turns a light amber color and begins to smell nutty and delicious.
- Pour the butter into a bowl and whisk in the lemon zest. Then let the butter cool completely.
- While the butter is cooling, stir together the flour, baking powder and salt, then set aside.
- Once the butter has cooled whisk in the sugar, followed by the eggs, vanilla and lemon juice.
- Next, fold in the flour mixture until just combined.
- Pour the mixture into the prepared baking tin and spread out, reaching all the corners and bake for 18-20 minutes, or until a toothpick comes out clean, then let the tray cool for around 10-15 minutes.
For The Glaze:
- Combine the confectioners’ sugar with the lemon juice and vanilla, until it is smooth. It should be thick, but still runny.
- While the lemon brownies are very slightly warm (but approaching room temperature), pour the glaze on top and spread evenly.
- Let the brownies cool completely then place into the refrigerator and chill until the glaze has set and the brownies are firm. Cut into pieces and enjoy. These are nice and chewy when they are cold, but taste nice at room temperature too. Store for up to a week, covered and chilled (but I doubt they will last that long!).
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! 🙂