These tangy, fudgy Lemon Blondies come together in just minutes!

Perfect Lemon Blondies are the tart and tangy equivalent of your favorite fudgy chocolate brownie and they take less than 30 minutes to make from start to finish.  I love making these in baking cups because every cup gets that crispy edge, and also portion control.

In the realm of desserts, there's a timeless joy in discovering new and unique treats that tantalize the taste buds. One such delightful creation that has been gaining popularity in recent years is the Lemon Blondie. This delectable dessert offers a refreshing twist on the classic brownie, bringing a burst of citrusy goodness to every bite.

Enjoy,

xoxo

SiLLibake

Blondies, the lighter and chewier sibling of the traditional brownie, have been a beloved dessert for decades. While the classic blondie typically features a rich combination of vanilla, brown sugar, and butter, the Lemon Blondie takes this concept to a whole new level by introducing the bright and tangy flavor of lemons.

The magic lies in the perfect balance of sweetness and tartness. Lemon Blondies capture the essence of a lemony summer day, making them a perfect treat for any season. The addition of lemon zest or lemon juice infuses the blondie batter with a burst of citrus, creating a harmonious dance of flavors that will leave your taste buds craving more.

The Allure of Lemon Blondies:

What makes Lemon Blondies so irresistible is not just their unique flavor profile but also their texture. Picture a dense, chewy, and moist blondie with a slightly crispy top—now, add the zing of fresh lemons, and you've got a dessert that stands out in a crowd.

Lemon Blondies are incredibly versatile, making them suitable for various occasions. Whether you're hosting a summer picnic, a brunch, or simply treating yourself to a midday pick-me-up, these citrus-infused delights are sure to steal the spotlight.

Yield: 12 CUPS OR 8X8 SIZE

Prep Time: 10 MINUTES

Cook Time: 16-25 MINUTES

Total Time: APPROX 30 MINUTES

Ingredients:

1 cup granulated sugar
8 tbsp unsalted butter, at room temperature (1 stick)
2 large eggs, ideally at room temperature
Zest of 1 large lemon
4 Tbsp fresh lemon juice
1 1/4 cups all purpose flour
1/2 tsp salt
GLAZE
1 1/4 cup sifted confectioner's sugar
2-3 Tbsp lemon juice
Directions:

Preheat the oven to 350F. Line your muffin tin with your 12 SiLLibake Baking Cups or lightly spray or butter your 8x8 9r 9x9 baking pan. I like to line it with parchment paper so I can remove the brownies easily for glazing and slicing, but that's optional.
Cream the butter and sugar together in a mixing bowl using a wooden spoon until light and fluffy, 2 min or so.
Blend in the eggs, one at a time.
Mix in the lemon juice and zest. The batter may look a little curdled at this point, that's normal and it will resolve itself when you blend in the flour.
Stir in the salt, and then fold in the flour, stirring just until everything is well incorporated, but don't over mix.
If you are using baking cups, add approximately 2 tbsps of the batter per cup (you will get 12 brownie cups). If you are using a square pan, spread into your prepared pan, evening out the surface with an offset spatula
If you are using baking cups, they bake for 16-20 min. Square pan bakes for 25-30 minutes, or just until set in center.
Note: Try not to over bake these, you want that fudgy texture! The surface will not be a 'springy' as a cake is when these brownies are done.
DO THESE LEMON BLONDIES NEED TO BE REFRIGERATED?
No, I leave them out on the counter, but you can refrigerate them if you like.
CAN YOU MAKE LEMON BLONDIES AHEAD?
If you need to make these ahead, I suggest baking the brownies, cooling them completely, then wrapping in plastic and refrigerating for up to 2 days. Then glaze the day you want to serve.