Lemon Blondies

Lemon Blondie topped with cream cheese glaze and fresh lemon on a white plate with a yellow daisy beside it.

These Lemon Blondies are rich and zesty with the perfect balance of sweet and tart! Made with nutty browned butter and topped with lemon cream cheese glaze, this soft and chewy blondie recipe is a keeper!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 28

Total Time 53

Servings blondies

Calories 229kcal

Author Amee

Equipment

Ingredients

Lemon Blondies

¾ cup unsalted butter (12 Tablespoons)
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 eggs, at room temperature (I used large eggs)
2 Tablespoons lemon zest
1 Tablespoon lemon juice

Lemon Cream Cheese Glaze

4 ounces cream cheese, at room temperature (I used full fat cream cheese)
4 Tablespoons unsalted butter, at room temperature
1 Tablespoon lemon zest
½ teaspoon lemon oil, optional (see note)
1 cup powdered sugar, sifted

US Customary - Metric

Instructions

To Brown Butter

Place butter in a medium saucepan over medium heat. Once the butter is melted, swirl the pan occasionally to help promote even browning of the butter. Foam will form on top, this is normal!
¾ cup unsalted butter
As the butter browns, it will bubble and sputter and the foam will begin to dissipate a bit. Keep a close watch on the butter, as it's easy to burn! It's easy to know when the butter is done: it will be quiet! Just listen for the bubbling and sputtering to be nearly stopped, then it's perfectly browned! The browning process typically takes 10-15 minutes total.
Remove the browned butter from the heat and proceed with the recipe. The browned butter should cool enough that it won't scramble your eggs.

For Blondies

Grease an 8 inch square pan and line with parchment (see note) that extends up the sides (for easy removal of the blondies later). Set aside. Preheat oven to 350℉.
In a medium bowl, combine the dry ingredients. Stir to combine, then set aside.
1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
In a large bowl, combine the browned butter and sugar. Whisk to combine.
¾ cup granulated sugar
Add the eggs, lemon zest, and lemon juice and whisk to combine.
2 eggs, at room temperature, 2 Tablespoons lemon zest, 1 Tablespoon lemon juice
Add the dry ingredients and stir until just combined. Pour the blondie batter into the prepared pan and smooth the top.
Bake blondies until the center is set and the blondies begin to pull away from the edges of the pan, about 18-20 minutes.
Allow the blondies to cool completely in the pan.

For Lemon Cream Cheese Glaze

Combine cream cheese and butter in a microwave safe bowl. Microwave briefly until mixture is smooth and pourable.
4 ounces cream cheese, at room temperature, 4 Tablespoons unsalted butter, at room temperature
Add lemon zest, lemon oil (optional; see note), and powdered sugar. Mix until smooth.
1 Tablespoon lemon zest, ½ teaspoon lemon oil, optional, 1 cup powdered sugar, sifted
Pour glaze over the blondies while still in the pan. If you'd like the glaze to set, place the pan in the refrigerator for 10 minutes or so. Use the parchment to lift the blondies from the pan and transfer them to a cutting board to cut them.
Store blondies in an airtight container in the refrigerator for up to five days.
For longer storage, wrap the (unglazed) blondies well, place in an airtight container, and freeze for up to three months. Thaw the blondies in the refrigerator overnight, then add the glaze.
Enjoy!

Notes

Note on parchment - I like using nonstick parchment in my pan to ensure no sticking and for easier cleanup.

Note on lemon oil - Adding the oil is optional, but it's a nice little added kick of lemon flavor. If you'd like to substitute with lemon extract, double the amount to 1 teaspoon.

Nutrition