Lemon Blondies
These lemon brownies or lemon blondies are irresistibly sweet, lemony, tart and the texture is dense and fudgey like a traditional blondie or brownie. You have the option of adding white chocolate to the batter for a more traditional brownie vibe, texture and method or make them without for a more cakey brownie. Both ways have been tested and are both fabulous - more on that below. These Lemon blondies do not require a stand mixer or any kind of mixer and no multiple bowls needed either since they are made all in one pot. They also can easily be made with orange or limes as well if you want to switch things up. The lemon glaze is a bit extra but I strongly recommend it for a little extra lemony flavour - truly a must!
What are Lemon Brownies/Lemon Blondies?
Lemon Brownies/Lemon Blondies vs. Lemon Bars. There is quite a difference between lemon brownies and lemon bars. Lemon brownies have no base crust that gets pre baked and the texture is dense and fudgy just like a traditional chocolate brownie especially when you make them with the white chocolate. Plus, there is the optional glaze added on top of the brownies which I recommend. Lemon bars, on the other hand, have a buttery crust with a lemon curd or lemon custard filling. They are both fabulous lemony treats - I recommend making both recipes if you are a fan of lemon desserts like I am! More suggestions below.
Lemon Brownies Recipe Ingredients
- Butter: Butter adds richness and I used unsalted butter - no need to soften because you will be melting it
- Sugar: Sweetens the brownies to balance the lemony flavours - I used a combination of granulated sugar and brown sugar to help get the best texture
- Lemon: Both lemon zest and fresh lemon juice will be used in these brownies and the glaze for that fresh lemon flavor. Don’t be tempted to use bottled lemon juice, it’s not the same, and you’ll need fresh lemons for the zest, anyway.
- Eggs: they help the structure of the lemon brownie batter and give it the color and flavoring. You will need 2 large eggs - room temperature
- All-purpose flour: feel free to use a good gluten-free flour if you want to make these gluten free. Cake flour will also work
- Baking powder & Salt: helps with the leavening and flavour (no baking soda needed)
- Pure Vanilla Extract & Pure Lemon Extract: The vanilla extract is essential and I don’t recommend skipping as it always adds the best flavour to any baked good - the lemon extract I realize not everyone has it in their pantry but if you do it is a great add in to any lemony baked good - I invested in a little bottle of pure lemon extract and do not regret it - takes all your lemony baked goods to the next level - that being said these lemon brownies are delicious with or without
- White Chocolate: Ok so I used baking white chocolate chopped but you can use white chocolate chips - 3 oz is all you need and this is optional more on that below
- Confectioner’s Sugar: for the glaze
How to Make Lemon Brownies/Lemon Blondies
- PREPARE baking pan - line with parchment paper and PREHEAT the oven
- WHISK together the flour baking powder and salt and set aside
- MELT the butter and white chocolate if using along with the lemon zest over low-med heat
- WHISK in the sugars until incorporated
- VIGOROUSLY WHISK in the eggs until well incoporated followed but the extracts and lemon juice
- FOLD in the flour and baking powder and salt - dry ingredients into the wet ingredients until just combined.
- POUR the batter into the prepared pan and smooth it out evenly.
- BAKE for 18 to 25 minutes, or until a toothpick comes out clean. Let cool for about 10-15 minutes.
Lemon Glaze
The glaze takes these brownies over the top! It’s perfectly tart and sweet, with amazing lemon flavor. You could add a little more (or less) juice or zest depending on how much citrus flavor you’d like and powdered sugar to adjust the thickness of it. I don’t make these without the glaze - I totally recommend it!!
Make Them With Or Without White Chocolate
On analyzing lemon blondie or lemon brownie recipes I noticed half of the recipes adding white chocolate or white chocolate chips to the batter and half without. To tell you my honest opinion - for these to be a true brownie I think the white chocolate makes sense as that is how I make my favourite chocolate brownies and they have just the best fudgey texture that one would expect in a brownie. Now many people like a more cake-like brownie and that is totally fine and acceptable too - so if that is the case leave out the white chocolate - they will still be on the dense side but not as fudgey. I have made them both ways and got to say I love them both - but I prefer them extra fudgey so I always add the white chocolate. Without it they are more like a lemon bars not like the ones mentioned at the outset but similar to my pumpkin bars dense cakey and squidgy all at the same time. So the choice is yours - the flavours are delicious either way! The white chocolate addition was tested but not added to the photos just an FYI.
Storage & Freezing
- STORAGE: How to store lemon blondies? These blondies can be stored at room temperature, in an airtight container, for a few days or wrapped and chilled in the fridge for up to a week or more but I doubt they will last that long.
- FREEZING: Can I freeze lemon blondies? Yes you can, just note that the glaze may become thinner and may become moist after freezing and thawing. For best results, glaze after freezing and before serving. Wrap them individually in plastic wrap for the best results. Thaw in the fridge or at room temperature then enjoy.
More Lemony Sweet Treats I Know You Will Love:
Recipe
Ingredients
For the Lemon Brownies
- ½ cup unsalted butter (8 tablespoons or 1 stick)
- 3 ounces white chocolate, chopped or white chocolate chips (optional)
- 2 tablespoons lemon zest (zest of about 3 lemons)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup brown sugar (or granulated sugar)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract (optional)
- 2 tablespoons lemon juice (juice of about ½- 1 lemon)
For The Glaze
- 1 cup confectioner’s sugar/powdered sugar
- 2 tablespoons lemon juice
- ¼ teaspoon vanilla extract or lemon extract
- Lemon zest and lemon slices for garnishing (optional)
Directions
For The Lemon Brownies
- Preheat the oven to 350°F and line a 8x8 inch square tin with parchment paper
- Whisk together flour, baking powder and salt, then set aside.
- Add the butter, white chocolate if using and lemon zest to a medium saucepan over low heat, and let it melt then remove from heat
- Once the butter has melted and is off the heat whisk in the sugars, it will be grainy and that is normal
- Then whisk in the eggs, until well combined followed by the vanilla extract, lemon extract if using and lemon juice.
- Next, fold in the flour mixture until just combined.
- Pour the mixture into the prepared baking tin and spread out and bake for 18-25 minutes, or until a toothpick comes out clean, then let the them cool on wire rack for around 10-15 minutes.
For The Glaze
- Combine the confectioners’ sugar with the lemon juice and vanilla or lemon extract, until it is smooth. It should be thick, but still runny.
- While the lemon brownies are very slightly warm close to room temperature, pour the glaze on top and spread evenly.
- Let the brownies cool to room temperature 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.
Recipe Notes
- The white chocolate is optional - for more of a cake texture leave it our for more of a fudge texture brownie add it in - either way these are delicious. The white chocolate addition was tested but not added to the photos just an FYI.
- STORAGE: How to store lemon blondies? These blondies can be stored at room temperature, in an airtight container, for a few days or wrapped and chilled in the fridge for up to a week or more but I doubt they will last that long.
- FREEZING: Can I freeze lemon blondies? Yes you can, just note that the glaze may become thinner and may become moist after freezing and thawing. For best results, glaze after freezing and before serving. Wrap them individually in plastic wrap and layer of aluminum foil for the best results. Thaw in the fridge or at room temperature then enjoy.
