My Lemon Blondies are rich, chewy bars made with brown butter, fresh lemon, and a tangy glaze—bright, bold flavor in every fudgy bite!
- 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
- 1 cup (4 oz/115 g) powdered sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract
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Preheat the oven to 350℉ (180℃). Butter and line a 9x9 inch square pan.
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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.
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Transfer the browned butter to a heat-proof bowl and whisk in the lemon zest. Then let the butter cool completely, about 5 minutes.
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In a separate bowl mix together the flour, baking powder and salt.
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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.
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Bake at 350℉ (180℃) for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Set aside.
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In a medium bowl, whisk together the powdered sugar, lemon juice and vanilla, until smooth. It should be thick, but still runny.
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While the lemon blondies are still slightly warm pour the glaze on top and spread evenly using a spatula.
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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.
- Brown Butter is Key: Browning the butter adds a rich, nutty depth that transforms these blondies from good to unforgettable. Don’t skip this step!
- Rest the Batter: For even better flavor and a gooier texture, refrigerate the batter overnight. Let it sit at room temperature for 30 minutes before baking.
- Watch Your Bake Time: Because of the dense, fudgy texture, bake just until a toothpick comes out mostly clean with a few moist crumbs to avoid drying out.
- Use Fresh Lemons: Fresh lemon zest and juice provide the brightest, most authentic citrus flavor — bottled juice can work but won’t be as vibrant.
- Glaze While Warm: Pour the lemon glaze over the blondies while they’re still slightly warm for a smooth, crackly finish.