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Several glazed lemon blondie squares on a wooden board. One is bitten.

Lemon Brownies

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5 from 1 review

Also known as lemon blondies, these are sweet, moist, and intensely lemon-flavored bars that are easy to make and glazed to perfection. A mouthwatering recipe that will bring raves! They keep for several days and can be frozen. 

  • Total Time: 35 minutes
  • Yield: 12 squares

Ingredients

Units

For the lemon bars:

  • 1 cup (200g) sugar
  • 1/2 cup (115g) unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup (130g) all-purpose flour
  • 1/2 teaspoon salt

For the lemon glaze:

  • 120g (1 cup) powdered or icing sugar
  • 2 tablespoons lemon juice

Instructions

For the lemon bars:

  1. Preheat the oven to 350°F/180°C.
  2. Butter or spray an 8-inch square baking pan.
  3. You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the bars from the pan. 
  4. Mix soft butter with sugar with a whisk until smooth. 
  5. Add the eggs and integrate. Mix well but don't beat too much.
  6. Add the lemon zest. 
  7. Add the sifted flour and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). 
  8. Mix *just* until it's all well incorporated, but don't overbeat.
  9. Add the lemon juice and mix just until combined.
  10. Fill the prepared pan with this batter and even out the top.
  11. Bake for about 20 minutes, until almost set in the center. This is key so that they’re not dry. 
  12. Let cool on a wire rack completely before glazing. 

For the lemon glaze:

  1. Mix the powdered sugar with the lemon juice in a medium bowl until creamy and thick.
  2. Spread on the lemon brownies and sprinkle with fresh lemon zest if you want to. 
  3. Let the glaze dry before cutting.
  4. It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.

Notes

  • Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
  • Eat these lemon blondies at room temperature. It will bring out the lemon flavor, and the crumb will be fudgier IMO. I recommend eating them within the first few days of baking for a fudgier experience.
  • Storing: they keep at room temperature for up to 3 days, wrapped or in an airtight container. Or keep them in the refrigerator for up to a week. But keep in mind that they lose some moisture with each passing day as the fridge dries things up. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: International

Nutrition

  • Serving Size: 1/12
  • Calories: 223
  • Sugar: 26.7 g
  • Sodium: 110.5 mg
  • Fat: 8.6 g
  • Carbohydrates: 35.2 g
  • Fiber: 0.4 g
  • Protein: 2.2 g
  • Cholesterol: 51.3 mg

Find it online: https://vintagekitchennotes.com/lemon-blondies/