Lemon Blondies: Lemon Brownies with a Lemon Glaze

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You’ve gotta try these Lemon Blondies!

Summer isn’t gone just yet. And if you’re still hanging on to those last sunshiny days before fall rolls around, you need a dessert that brings that summery good cheer too.

Lemon blondies are totally the answer. Sure, blondies are awesome and all. But making these lemon blondies, complete with a sugary lemon glaze on top is a show-stopping move.

These are the kind of dessert treat you desperately need when the neighbors throw that big end-of-summer barbecue. The kind of dessert that has everyone congregated around the dessert table plucking every last crumb off the tray.

They’ll want to know how you do it all, how you have time to slave away like you do in the kitchen. But there’s no trick to these at all. You make and bake them from scratch in just 30 minutes total.

Go ahead and let them think it took all afternoon though. That’s how you earn “blondie” points instead of brownie points. 

Love lemon desserts? Try these delicious lemon scones.

What You Will Need for Lemon Blondies

• All-purpose flour
• Granulated sugar
• Unsalted butter, softened
• Sea salt
• 3 eggs
• Fresh-squeezed lemon juice plus lemon zest
• White chocolate chips
• Glaze, which you’ll make from more fresh-squeezed lemon juice and confectioners’ sugar.
• Baking pan – You’ll want an 8-inch square size.

Make Your Own Lemon Blondies

This recipe for lemon blondies makes 16 treats.

Fair warning that you may want to double it for a bigger gathering since these will disappear almost instantly. And you won’t want to miss your chance to taste your winning creation.

You’ll start by preheating the oven to 350F and greasing your baking pan.

As the oven warms up, you’ll craft your lemon blondies by beating the sugar, butter, and salt together so they’re light and fluffy.

Eggs, lemon juice and zest go next, mixing until that’s combined.

On to the flour, which you’re going to add gradually, mixing well in between to incorporate it.

Once you’ve added all the flour, fold the white chocolate chips into the mix. 

You’ll pour it into the pan and bake until these are set in the center. The old toothpick trick comes in handy here.

Once they’re done, you’ll need to let the lemon blondies cool before adding your glaze.

And that glaze is a breeze!

Just whisk the confectioners’ sugar and lemon juice together. It should be a little thicker or else it’s just going to run right off the top and make a big mess. 

To adjust the glaze consistency thicker, add a tablespoon at a time of the confectioners’ sugar until it’s just right. And if it’s too thick, add more lemon juice, just a little at a time. 

And of course, be sure you taste that glaze first. You don’t want to make perfect lemon blondies and have the glaze be too lemony or too sugary.

Choose how you’ll serve it by either pouring it all on top of the whole pan or cutting them into individual pieces and drizzling glaze on top.

See it all in the entire recipe below so you’ll see each step in action!

Ingredients:

Prep Time: 10 Min
Cook Time: 25-30 Min
Serves: 16

Blondies –

• 1 ¼ cup all purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ tsp. Sea salt
• 3 eggs
• 3 tbsp. Fresh squeezed lemon juice
• 1 tbsp. Lemon zest
• ½ cup white chocolate chips

Glaze –

1 cup confectioners sugar

2 tbsp. Fresh squeezed lemon juice

Directions:

1. Preheat your oven to 350 degrees, and grease an 8 inch square baking pan.

2. Beat sugar, butter, and salt together until light and fluffy.

3. Add eggs, lemon juice, and lemon zest. Mix until combined.

4. Add flour, in small batches, mixing well between each addition.

5. Fold in chocolate chips.

6. Pour batter into the prepared pan.

7. Bake for 25-30 minutes, until brownies are set all the way to the center, and a toothpick inserted comes out clean.

8. Allow the blondies to cool before adding glaze.

9. To make the glaze, whisk together confectioners sugar and lemon juice.

You want the glaze to be a little thicker, if it’s too runny it will run right off of the blondies.

To thicken, simply add additional confectioners sugar by the tablespoon until you reach the right consistency.

If it is too thick, add additional lemon juice a little at a time.

Be sure to taste to see if it is too much lemon or too much sugar and adjust.

10. You can either pour the glaze over the entire pan of brownies before cutting, then allow it to set. Or, you can cut the brownies and drizzle glaze over individually.

11. Store leftovers in an airtight container in the refrigerator.

Lemon Blondies Brownies with Lemon Glaze

Prep Time: 10 minutes

Cook Time: 55 seconds

Total Time: 10 minutes 55 seconds

Print

Ingredients

Blondies-

• 1 ¼ cup all purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• ½ tsp. Sea salt
• 3 eggs
• 3 tbsp. Fresh squeezed lemon juice
• 1 tbsp. Lemon zest
• ½ cup white chocolate chips

Glaze-

• 1 cup confectioners sugar
• 2 tbsp. Fresh squeezed lemon juice

Instructions

1. Preheat your oven to 350 degrees, and grease an 8 inch square baking pan.
2. Beat sugar, butter, and salt together until light and fluffy.
3. Add eggs, lemon juice, and lemon zest. Mix until combined.
4. Add flour, in small batches, mixing well between each addition.
5. Fold in chocolate chips.
6. Pour batter into the prepared pan.
7. Bake for 25-30 minutes, until brownies are set all the way to the center, and a toothpick inserted comes out clean.
8. Allow the blondies to cool before adding glaze.
9. To make the glaze, whisk together confectioners sugar and lemon juice.
10. You want the glaze to be a little thicker, if it's too runny it will run right off of the blondies.
11. To thicken, simply add additional confectioners sugar by the tablespoon until you reach the right consistency.
12. If it is too thick, add additional lemon juice a little at a time.
13. Be sure to taste to see if it is too much lemon or too much sugar and adjust.
14. You can either pour the glaze over the entire pan of brownies before cutting, then allow it to set. Or, you can cut the brownies and drizzle glaze over individually.
15. Store leftovers in an airtight container in the refrigerator.
    
    

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