Go Back
–+ servings

Chewy Lemon Blondies

A stack of lemon blondie squares on a strip of parchment paper on a cutting board next to a bowl of fresh lemons.
Lemon blondies are chewy on the edges and soft in the center with a crackly top similar to brownies. The fresh lemon flavor adds a lot of brightness and a sweet-tart flavor that screams spring. This insanely delicious dessert is dairy free and can easily be made gluten free.
Author: Lindsey Jenkins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 blondies

Ingredients
 

  • 1 cup organic cane sugar
  • 2 tablespoons lemon zest
  • ½ cup dairy free butter or unsalted butter, melted
  • 1 large egg plus 1 egg yolk room temperature
  • 1 tablespoon lemon 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

Lemon Glaze

  • ½ cup powdered sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon 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 lemon zest. Massage the zest into the sugar with your fingers until fragrant.
  • Add wet ingredients. Add melted butter, egg, egg yolk, fresh lemon 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 lemon blondie 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.
  • Cool and glaze. Once cool, poor the lemon glaze on top. Once set, use a sharp knife to cut the lemon blondies into squares. Enjoy!

Notes

Gluten free flour: 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, substitutions & variations, and storage.