May 21st, 2013

Lemon Blondies with Lemon Glaze

Oh. My. Goodness.  I am so excited about these chewy, gooey bars of lemony goodness.  I have tried so many variations of brownie and blondie recipes over the years that just don’t have that brownie-like texture I’m looking for.  This is not one of those recipes!  The texture is perfect, and the lemon flavor is just right–the perfect balance of sweet and tangy. I like a fat brownie, so I doubled the original recipe but baked it in the same size pan, so I’m sure you could get a 9×13 size pan out of this if you prefer a thinner brownie. You’d just need to double the glaze.  And doubling the recipe may not be a bad idea, since my family consumed the entire pan in under 2 hours!

Lemon Blondies with Lemon Glaze

Lemon Blondies with Lemon Glaze

Preparation 10 2017-06-25T00:00:00+00:00 Cook Time 35 2017-06-25T00:00:00+00:00 Total Time 0:00 2017-06-25T00:00:00+00:00

Ingredients

    For the blondies

    • 1 1/2 cups flour
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter
    • 1 1/2 cups granulated sugar
    • 1 tablespoon lemon zest
    • 4 eggs
    • 2 tablespoons fresh lemon juice

    For the glaze

    • 2 tablespoons fresh lemon juice
    • 2 teaspoons lemon zest
    • 1 cup powdered sugar

    Instructions

    1. Preheat oven to 350 degrees. Spray an 9-inch square pan with nonstick cooking spray.
    2. In a medium bowl, stir together flour and salt.
    3. Using an electric mixer, cream the butter, sugar and lemon zest at medium speed until light and fluffy.
    4. Add eggs, 1 at a time, beating well after each addition. Stir in 2 tablespoons lemon juice.
    5. Reduce speed to low and add flour mixture, mixing until incorporated.
    6. Spread batter into prepared pan and bake for about 30-35 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack to room temperature.
    7. Meanwhile, make the glaze by combining the powdered sugar, lemon juice and zest in a small bowl. Spread over brownies and let set for at least 10 minutes before serving.
    Who Dished It Up First: Sweet Peas Kitchen

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    Comments

    1. Mmmm I love the refreshing taste of lemon, these bars look delicious!

    2. I think I will make these tomorrow. They look wonderful

    3. Oh how I wish we didn’t have a citrus allergy in this house. I sure love lemon & these look divine. You always make the most delectable food Danelle!

    4. Danelle, I am so in love with these! These would be totally dangerous in my house – for sure, they’ll be gone in two days.

    5. I am in a citrus mode right now. I just bought a bunch of lemons so I’m making this dessert like, today! Yummy.

    6. I just found your blog this morning… I’m already eating a lemon blondie. Mmmmm. so yummy.

    7. What kind of flour do you use in this recipe? All purpose or self rising? Do you need any thing to make it rise? I love the taste of lemon. I bet this is so good!

    8. Thank you for sharing this!! They turned out delicious! Putting them up on my blog soon 🙂

    9. Yum! I absolutely love lemon anything.

    10. Ooh, this might also be nice with a little melted white choc through the batter 🙂

    11. I’ve made these once omitting the glaze (delicious without) so moist and tasty. I’ve just put one into the oven with a passion fruit curd and crumble topping!

      • R.E. the passion fruit and crumble versions – I’ve eaten enough of them now to say they are definitely yummy! Just goes to show that once you find a reliable recipe – thank you – you can mess around with it a bit and have endless awesomeness!
        Happy baking

    12. Do you really make this in an 8″x8″ pan? I made it and it practically overflowed! I am going to try in a 9″x13″ pan next time. Great flavor though! 🙂

    13. Hola, he hecho este blondie y nos ha enamorado, he cambiado cantidades aqui utilizamos mas los gramos que las tazas, y le he añadido un yogur. Lo he publicado en mi blog espero que no te importe, besos.

    14. Heidi Herber says:

      Made these for Easter and they were a huge Hit! Made again with LIME and a tablespoon of tequila in the batter. Also made them in an 8×12 baking dish and they were better. Thanks so much for sharing this wonderful recipe.

    Trackbacks

    1. […] but they were more cookie like. These are like a really, really soft lemon cake. I got the recipe here, and halved it. Sheer deliciousness. Unbelievably moist without adding yoghurt or buttermilk or any […]

    2. […] but they were more cookie like. These are like a really, really soft lemon cake. I got the recipe here, and halved it. Sheer deliciousness. Unbelievably moist without adding yoghurt or buttermilk or any […]

    3. […] Lemon Blondies with Lemon Glaze from Let’s Dish […]

     

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