Ingredients
Units
Scale
The Blondie Base
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
The Glossy Lemon Glaze
- 1 1/2 cups powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an “overhang” on the long sides so you can easily lift the bars out later. Lightly grease the parchment.
- Mix the Base: In a large bowl, whisk the melted butter and brown sugar together until smooth. Stir in the eggs, vanilla, lemon juice, and lemon zest.
- Add Dry Ingredients: Gently fold in the flour, baking powder, and salt. Stop stirring as soon as the flour disappears—overmixing is the enemy of a chewy blondie!
- Bake: Spread the batter into your prepared pan. Bake for 22–27 minutes. The edges should be golden brown and pulling away from the sides, but the center should still be soft. Do not overbake! 5. Cool: Let them cool completely in the pan. This is crucial for the glaze to set properly.
- Glaze: Whisk the powdered sugar and lemon juice until smooth. Drizzle evenly over the cooled blondies. Let the glaze set for at least an hour before lifting the block out and cutting into squares.
