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5 from 1 vote
Lemon Blondies all laid out on a surface
Lemon Blondies
Prep Time
30 mins
Course: Dessert
Servings: 16 large squares
Author: Vedika Luthra
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
For The Base:
  1. 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).

  2. 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.

  3. Pour the butter into a bowl and whisk in the lemon zest. Then let the butter cool completely.

  4. While the butter is cooling, stir together the flour, baking powder and salt, then set aside.

  5. Once the butter has cooled whisk in the sugar, followed by the eggs, vanilla and lemon juice.

  6. Next, fold in the flour mixture until just combined.

  7. 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:
  1. Combine the confectioners’ sugar with the lemon juice and vanilla, until it is smooth. It should be thick, but still runny.

  2. While the lemon brownies are very slightly warm (but approaching room temperature), pour the glaze on top and spread evenly.

  3. 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!).