Chewy Lemon Brownies with a Sweet Lemon Glaze
Lemon brownies are golden brown, perfectly chewy with a fudgy texture, and loaded with lots of fresh lemon flavor. The brownies are delicious on their own, but it's the sweet glaze that takes them over the top. They're like a cross between fudgy, chewy brownies and sweet-tart lemon bars, basically a lemon lover's dream.
Ingredients
For the Lemon Blondies
- 4 oz unsalted butter melted; one stick
- 1 cup white sugar
- lemon zest from 1 lemon
- 1 egg
- 1 cup flour
- 1/2 tsp baking powder
- 1 tsp kosher salt; use less if using fine or table salt
- 1 tsp lemon extract or vanilla extract
- 1/2 cup white chocolate chips
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- zest of one lemon optional
Instructions
Make the Blondies
- Preheat the oven to 350F. Line a 9x9 inch square pan with parchment paper or butter it for easy serving.
- Melt the butter in a small microwave-safe bowl or pan.4 oz unsalted butter
- Pour the melted butter into a medium bowl. Add the sugar and whisk thoroughly to combine.1 cup white sugar
- Add the extract, lemon zest, salt, and egg and whisk again.lemon zest, 1 egg, 1 tsp lemon extract, 1 tsp kosher salt; use less if using fine or table salt
- Whisk in the flour and baking powder.1 cup flour, 1/2 tsp baking powder
- Fold the white chocolate chips into the batter with a spatula, being careful not to overmix.1/2 cup white chocolate chips
- Transfer the brownie batter from the bowl to the prepared pan. Spread evenly with an offset spatula.
- Bake for 35-45 minutes or until done in the center. Remove from the oven and allow the blondies to cool for 5-10 minutes before transferring them to a wire rack to cool completely. For softer, fudgier bars, aim for 35 minutes. For really firm, chewy bars, go all the way to 45 minutes. Let the brownies cool for at least 20-25 minutes before glazing.
Glaze and Serve
- After baking, whisk together the fresh lemon juice and powdered sugar to create a glaze. I recommend starting with half of the sugar, whisking it in, then adding the rest. Drizzle it over the top of the cooled brownies once they reach room temperature and allow it to set until firm.1 cup powdered sugar, 2 tbsp lemon juice, zest of one lemon
- Slice and serve!
Notes
For a larger serving, feel free to double this recipe to make in a 9x13 pan. It typically takes about 45-55 minutes to bake fully, but double check with a toothpick.
For a softer, more cake-like texture, use 2 eggs instead of 1 and add 2 tbsp of cornstarch.
Store leftover blondies in an airtight container at room temperature for 3-4 days.
Nutrition
Calories: 344kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 74mg | Fiber: 1g | Sugar: 42g | Vitamin A: 347IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg
Servings: 9 servings
Calories: 344kcal