Lemon lovers, rejoice! These tart, lemony blondies, topped with a lemon glaze are basically what your dreams are made of. They are moist, dense and gooey, a non-chocolate cousin of brownies! This used to be an ancient recipe on the blog and I decided I must update it a bit and I’m thrilled with this new version. Let’s bake!
The first version of these blondies were delicious and perfectly lemony, but they were more cakey than blondies should be. They didn’t have that gooey texture with a slight bite that I’d hoped for, and I realised this when I got around to updating the photos. So I held on to the new photos for two or three weeks, constantly feeling like I don’t want to share this recipe just yet.
Then yesterday, I switched a few things up and I got the texture I was looking for. See, earlier, the butter and sugar were beaten together like in a cake, and the resulting blondie even without baking soda or baking powder, was fluffier than I wanted. So this time, I beat the eggs and sugar first to get a nice crust on top (it’s not as wafer-like as traditional brownies), and the air beaten into that mixture helps the batter rise. Then I used melted butter which creates a chewier, gooey-er texture, poured in right at the end, similar to this cake. I also used a smaller amount of flour and a reduced amount of butter, which helped create a non-cakey texture.
Ok, class dismissed.
This time, I also added a thin layer of glaze. Feel free to go crazy and make double the amount for a nice thick layer, but I thought this much was enough to round out the lemony-ness. FYI, this recipe with oranges instead of lemons is just as good!! See the recipe notes for more info.
At room temperature, these blondies are soft and gooey, but straight from the fridge they taste like fudge, no jokes. I loved them both ways and I hope you do too!
Let’s make some blondies!
Please read the recipe notes before beginning.
Gooey Lemon BLondies
Ingredients
For the blondies
- 100 gms butter
- 2 eggs, at room temperature (I haven't tried any substitutes)
- 3/4 cup caster sugar (142 gms)
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/2 cup all-purpose flour (60 gms)
- Pinch of salt, if using unsalted butter
For the glaze
- 1/3 cup icing sugar, sifted (40 gms)
- 1 to 2 tsps lemon juice
Instructions
- Melt the butter (don't let it boil) and set aside to cool slightly. In the meantime, line an 8x4 inch baking dish with baking paper (see notes for pan options). Preheat the oven to 175 C.
- In a mixing bowl, beat the eggs and sugar with a hand mixer on medium speed, until pale and slightly thickened, 2 to 3 minutes. Stir in the vanilla, lemon juice and zest.
- Now sift in the flour and salt, and beat on low speed briefly, until combined.
- Add the melted butter and stir to combine into a smooth, runny batter.
- Pour into the prepared baking dish and bake for 25 to 30 minutes, until the top has browned, and a toothpick poked in the center comes out with a few moist crumbs. This is the key to the gooey and dense texture. If you bake the blondies until they're completely dry, the texture will be more cakey. If you prefer that, feel free!
- Let the blondies cool completely to room temperature. They will sink a little and firm up as they cool. When ready to glaze, simply combine the sugar and lemon juice, adding the juice slowly to make a runny glaze. You may need less or more of the juice. (See the recipe notes for more about the glaze)
- Spread the glaze all over the blondies and let it set for about 15 minutes. Then slice and dive in!
- The blondies are quite soft and gooey, so while they can be stored at room temperature for 2 to 3 days, in very warm weather I prefer to store them in the fridge where they will keep for a week or so. I liked them at room temperature as well as cold from the fridge when they are extra fudgy. Happy baking!
Notes
Shop this recipe!
This post contains affiliate links.
Pingback: Moments of Joy - September - Tasha's Artisan Foods
These look so great and tempting! I would love to make these, but I’m a vegetarian. Could you come up with an eggless version of this recipe? Here’s hoping!
Hi! Could I use limes instead of lemon?
You probably could 🙂
Pingback: Chocolate Beetroot Cake
Pingback: Gooey Lemon Blondies » Kanole
Please which cup can I use to measure the butter I don’t have measuring scale thanks
Hi, this is just a little less than 1/2 cup of butter, keep it at room temperature so it’s easier to add to the measuring cup 🙂
Hi , is there anyway that I can use any egg substitute in this recipe ?
Eggs are needed to let the batter rise, the recipe will need a lot of changes without the eggs so I’m not sure of a substitute
Have you used baking soda/powder in this recipe?
No, blondies are denser than cake and therefore this one doesn’t have baking soda or powder.
Hi Gayatri, I knew I had to have these the moment I laid eyes on the pictures! Maybe it was also the pretty packaging.. actually no, let the blondies take all the credit 😀 I just baked them & they’ve come out delicious! Thank you for the recipe 🙂
Hi Judith! That made my day 🙂 Thank you so much for trying out these blondies and letting me know! I’m a huge sucker for pretty packaging myself 🙂 In fact, I think I should make these again!
Pingback: The Blonde Mistake! | A whole lot of nothing
Pingback: Mud Cake Pops | The Desserted Girl
I am so glad I have found you! This blog is wonderful and all of the recipes I want to try as soon as possible. I have never heard of lemon blondies!
Awww thank you so much!! That means a lot!! I hadn’t heard of lemon blondies either, so glad I did though! Love your blog and can’t wait to try some of your stuff too 🙂 Keep visiting!
I love how you packaged them up!
Thank you so much!