Chewy Lime Blondies
Lime blondies are chewy on the edges and soft in the center with a zesty lime glaze that adds to their sweet-tart flavor. If you love citrus-forward desserts, this one’s for you.
Looking for more recipes with lime? Try my lime simple syrup, lime tahini dressing, zesty lime cake loaf, or cucumber mint mocktail with jalapeño & lime.
Ingredient Notes
- Organic cane sugar
- Lime zest
- Melted dairy free butter
- Large eggs – use room temperature so they mix easier with the melted butter. One whole egg and one yolk.
- Fresh lime juice
- Vanilla extract
- All purpose flour
- Baking powder – Using a small amount makes them not too dense.
- Pinch of salt – to balance out the sweetness.
- Lime glaze – powdered sugar, lime zest, and lime juice.
How to Make Lime Blondies: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Infuse zest into sugar. In a medium bowl, combine the cane sugar and lime zest. Massage the zest into the sugar with your fingers until fragrant.
- Add wet ingredients. Add melted butter, egg, egg yolk, fresh lime juice and vanilla extract to the lime infused sugar. Whisk well to combine.
- Mix dry ingredients. In a large bowl, whisk the flour, baking powder, and salt until combined.
- Pour wet into dry. Fold the wet ingredients into the dry ingredients until just combined, making sure not to over mix.
- Bake. Pour the lime batter into the prepared baking pan and bake until the edges are lightly golden brown.
- Cool and glaze. Once cooled, add the lime glaze before cutting into squares.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this lime blondies recipe using what you already have? Here are some ideas…
- No limes? – use lemons and make my lemon blondies instead.
- Not dairy free? – use unsalted butter.
- Make gluten-free lime blondies – use a gluten-free all purpose flour that has xanthan gum for the best results. I love Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure GF Flour .
- Add-ins – use 1/2 teaspoon lime extract for an extra limey flavor, but they really don’t need it.
Helpful Tips
- Don’t over bake the blondies. Remove them from the oven when they’re still a little soft in the middle. Otherwise, they will be too dry. They’ll continue to cook as they cool.
- Use fresh lime juice for the best flavor.
- Measure the flour with the spoon and level method to ensure you don’t end up with too much flour. Too much flour will result in dense, dry blondies.
- The batter will be thick and it may not look like there’s going to be enough, but you must spread it out into an even layer. An offset spatula works great for this.
Storage
Store brownies in an airtight container or plastic bag on the counter for up to 1 week. If you don’t think you’ll eat them in that time, you can also freeze them for up to 2 months.
More Lime Recipes
- Zesty Lime Cake Loaf
- Cucumber Mint Mocktail With Jalapeño & Lime
- Lime Simple Syrup
- Lime Tahini Dressing
Did you try these lime blondies? If so, please leave a comment & a star rating below. Thank you!
Chewy Lime Blondies
Lime blondies are chewy on the edges and soft in the center with a zesty lime glaze that adds to their sweet-tart flavor. If you love citrus-forward desserts, this one's for you.
Ingredients
- 1 cup organic cane sugar
- 2 tablespoons lime zest
- ½ cup dairy free or unsalted butter melted
- 1 large egg + 1 egg yolk room temperature
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- 1 cup all purpose flour spooned and leveled use GF if needed, see notes below
- ¼ teaspoon baking powder
- pinch of kosher salt
Lime Glaze
- ½ cup powdered sugar
- 1 tablespoon lime zest
- 1-2 tablespoons lime juice
Instructions
- Preheat oven. Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Set aside.
- Infuse zest into sugar. In a medium bowl, combine cane sugar and lime zest. Massage the zest into the sugar with your fingers until fragrant.
- Add wet ingredients. Add melted butter, egg, egg yolk, fresh lime juice and vanilla extract to the lemon sugar. Whisk well to combine.
- Mix dry ingredients. In a large bowl, whisk the flour, baking powder, and salt until combined.
- Pour wet into dry. Fold the wet ingredients into the dry ingredients until just combined, making sure not to over mix.
- Bake. Pour the lime batter into the prepared baking pan, spreading it into an even layer. Bake for 25-27 minutes (checking after 25 minutes). The edges and top should be light golden brown and crinkly, and a toothpick inserted into the middle comes out with a few wet crumbs (slightly undercooked, but not wet batter). It'll continue to cook as it cools.
- Make glaze. In a small bowl, whisk the glaze ingredients until smooth. Add more lime juice as needed to thin.
- Cool and glaze. Once cool, poor the lime glaze on top. Once set, use a sharp knife to cut the blondies into squares. Enjoy!
Notes
Gluten free: use a gluten-free all purpose flour that has xanthan gum for the best results. I love Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure GF Flour .
See the blog post for helpful tips, storage, and a make it your way section with substitutions & variations to use what you already have on hand.