Ever craved something that hits the fudgy goodness of a brownie and the bright kick of a lemon bar, all in one bite? Meet the ultimate mash-up: Lemon Blondie Brownies. These bars marry dense, chewy brownie texture with a zesty lemon punch, then get crowned with a silky, tart lemon glaze that’s absolutely addictive. Ready to turn your dessert game up to eleven? Let’s dive in.
I’ve been head over heels for these since day one. There’s something ridiculously satisfying about biting into a square that’s both rich and refreshing. Think White Chocolate Lemon Brownies, but with even more lemon flair—no chocolate chunks here, just pure citrus bliss with a glaze that makes each bite sing.
Why You’ll Obsess Over These Bars
- Fudgy, not cakey. You want chew? You got it. These bars pack the same dense moisture of classic brownies.
- Tart meets sweet. The batter itself leans sweet, then BAM—a ribbon of tangy glaze slices through it.
- One-bowl magic. No need for a mixer; just whisk, pour, bake, and glaze. FYI, cleanup’s a breeze.
- Versatile vibes. Host a brunch? Serve these alongside Lemon Bars With Lemon Glaze for a citrus fiesta. Crave something boozy? Try a splash of limoncello in your batter—hello, Lemonade & Limoncello Blondies!
The Flavor Fusion
Wondering how these compare to other treats? Imagine biting into Lemon Brownies With White Chocolate—but instead of chocolate chips, you get unabashed lemon intensity in every forkful. If you’ve ever swooned over Smores Dessert riffs or dreamed of bars that melt under a spoon, this recipe has that same crowd-pleasing power.
Pro Tips for Zesty Perfection
- Use fresh lemons for zest and juice—bottled juice just won’t cut it.
- Don’t skimp on the glaze. It’s the pièce de résistance, turning good bars into legendary bars.
- Watch your bake time. Pull them out when the center still jiggles slightly; they’ll firm up as they cool.
- Chill before slicing. A quick fridge rest makes for cleaner edges—trust me.
Beyond the Basic: Creative Twists
- Vegan or looking for something lighter? Swap in plant-based butter and aquafaba for an inventive Deserturi Raw Vegan spin.
- Want layers? Add a thin graham-cracker crumb base and you’ve got bars that rival any Kek Lapis in both taste and presentation.
- Feeling nostalgic? Serve squares next to a campfire-style Smores Dessert, and let friends do a mash-up of marshmallows and lemon.
Frequently Asked Questions
Q: Can I make these ahead?
Absolutely. Bake, cool, and stash in an airtight container. They keep for up to 5 days at room temp or a week in the fridge.
Q: What about gluten-free?
Swap in a 1:1 gluten-free flour blend. Your bars will stay fudgy and equally sensational.
Q: How do I stop them from sticking?
Line your pan with parchment and leave an overhang—lifting out your block of bliss is a cinch.
Is This a Cake or a Brownie?
Great question—technically, it’s a blondie. But it borrows brownie-like density and swaps cocoa for lemon zest and juice, creating a whole new category. If you love scouring the web for Resep Brownies, bookmark this one under “game-changing.”
So next time you need a dessert that’s fancy enough for company but easy enough for a midnight snack, whip up a batch of these Lemon Blondie Brownies. Your taste buds will thank you, and your friends will assume you’ve been hiding a secret pastry chef life all along.
Ready, set, bake—because nothing says “I’ve got this” like zesty, fudgy lemon bars with a glossy glaze that steals the show.
Lemon Blondie Brownies – Zesty & Fudgy Lemon Bliss
- Total Time: 35 minutes
- Yield: 9
Description
Experience the ultimate citrus twist on brownies: tender, gooey bars bursting with bright lemon notes and finished with a silky lemon glaze.
Ingredients
For the Lemon Bars
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 tablespoons freshly squeezed lemon juice
- Zest from 2 lemons
- ½ teaspoon fine sea salt
- 1¼ cups all-purpose flour
For the Lemon Glaze
- 1 cup confectioners’ sugar
- 2–3 tablespoons fresh lemon juice (to taste)
- Zest of 1 lemon
Instructions
- Prep Your Pan
- Heat the oven to 350°F (175°C).
- Line an 8×8″ or 9×9″ baking dish with aluminum foil, leaving an overhang for easy removal. Generously spray the foil with nonstick cooking spray.
- Mix the Batter
- In a mixing bowl, combine the softened butter and sugar until smooth and creamy.
- Crack in the eggs one at a time, stirring each in just until incorporated. Overmixing will make the bars tougher, so stop as soon as the batter looks uniform.
- Stir in lemon juice, lemon zest, and salt.
- Add the flour last, folding gently until you have a soft, thick batter.
- Bake the Bars
- Spread the lemon batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 22–25 minutes, or until the surface appears set and takes on a light golden hue. Don’t overbake—it should remain moist and fudgy inside.
- Let the bars cool completely in the pan on a wire rack.
- Whip Up the Glaze
- In a small bowl, whisk together the confectioners’ sugar and lemon juice until you have a pourable, glossy glaze. Adjust the lemon juice to reach your desired consistency.
- Pour the glaze over the cooled bars, using an offset spatula to spread it evenly. Sprinkle lemon zest over the top for extra zing.
- Finish & Serve
- Allow the glaze to firm up for at least 15 minutes.
- Lift the foil edges to remove the entire slab from the pan, slice into squares, and enjoy!
Notes
Chef’s Tip: For neat slices, chill the glazed bars in the fridge for 20 minutes before cutting. Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts