Lemon Blondie Recipe

5 from 2 votes

These Lemon Blondies are buttery, soft, and chewy, with bright lemon zest and juice in every bite. White chocolate adds creamy sweetness, while a light sugar topping creates a delicate, crisp finish. An easy, crowd-pleasing dessert that feels both fresh and indulgent.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Servings: 1-inch squares

Calories: 127kcal

Author: Sally Humeniuk

Equipment

stand mixer or bowl and hand mixer
9x9-inch baking pan
Medium bowl
wire rack

Ingredients

8 tbsp unsalted butter melted
⅓ cup granulated sugar plus extra for topping
¾ cup brown sugar
1 Tbsp lemon zest
½ tsp lemon extract
2 tsps vanilla extract
3 large eggs room temperature
1 cup all-purpose flour plus 2 tablespoons
1 tsp corn starch
1 tsp baking powder
¾ tsp sea salt
4 oz white chocolate, chopped fine Guirardelli is excellent
½ tsp granulated sugar

Instructions

Preheat oven to 350℉ with oven rack at the middle position. Line a 9x9-inch square pan with parchment paper.
In a microwave safe bowl or small saucepan, melt the butter. Set aside.
8 tbsp unsalted butter
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl and using a hand mixer, add the granulated sugar, brown sugar, and lemon zest. Mix on medium-low for about 1 minute to allow the oil from the lemon zest to release into the sugars.
⅓ cup granulated sugar, ¾ cup brown sugar, 1 Tbsp lemon zest
Add the melted butter to the sugar mixture and continue to beat another minute until the sugars and butter is well combined. Add the vanilla and lemon extracts.
½ tsp lemon extract, 2 tsps vanilla extract
Crack the eggs into a small bowl and whisk together with a fork for 20-30 seconds to get as frothy as you can in this amount of time. Add the whisked eggs to the batter and mix until just incorporated.
3 large eggs
In a separate bowl, combine the flour, corn starch, baking powder, and salt. Add the flour mixture to the wet mixture and mix until barely combined. Scrape down the bowl then add the white chocolate chunks and mix on low for about 10 seconds, until the flour streaks are gone.
1 cup all-purpose flour plus 2 tablespoons, 1 tsp corn starch, 1 tsp baking powder, ¾ tsp sea salt, 4 oz white chocolate, chopped fine
Spread the batter into the parchment-lined pan. Sprinkle extra granulated sugar evenly over the top, just a dusting; if you sprinkle too much sugar, the blondies have a harder time rising. Just a little gives the blondies a nice crisp top.
½ tsp granulated sugar
Bake 25-30 minutes until the top is just set and shiny. A toothpick should come out clean. Remove to a wire rack and let cool about 10 minutes then lift the brownies out by the parchment and continue to cool completely before cutting into squares.
Lemon Blondies keep well in an air-tight container up to 3 days after baking or may be frozen for up to 3 months.

Notes

Lemon Extract: Lemon extract provides stronger citrus flavor without adding liquid.
Whisk the eggs first: Lightly whisking the eggs before adding them helps them blend smoothly into the batter and contributes to the soft, chewy texture of the blondies.
Cornstarch makes a difference: A small amount of cornstarch helps create a softer crumb and prevents the blondies from baking up cakey.
Use white chocolate chunks, not chips: Chopped white chocolate works best in this recipe. White chocolate chips tend to sink and can create a gluey layer on the bottom, while chunks melt more gently and bake more evenly. Alternately, chop the white chocolate very fine to prevent as much of them from sinking.
Watch for visual doneness: The top should look shiny and just set. A toothpick inserted in the center should come out clean.

Nutrition