Lemon Blondies
This lemon blondies recipe mixes melted butter, sugar, and fresh lemon into a single dense batter, no layers or curd required, for a chewy bar cookie ready in 35 minutes. These are what happens when a blondie and a lemon bar have an argument about which one deserves to exist, and both win. Stack a few next to our lemon crinkle cookies for a lemon dessert platter.
Quick answer: A dense, chewy bar cookie made from a single melted-butter batter loaded with fresh lemon, no crust or curd layers required. Ready in 35 minutes and genuinely chewy in the center.
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
Whisk the melted butter and sugar together until combined. Whisk in the eggs, lemon juice, zest, and vanilla until smooth.
Fold in the flour, baking powder, and salt until just combined. Fold in the white chocolate chips if using.
Spread the batter evenly into the prepared pan. Bake 22-25 minutes, until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Cool completely in the pan before slicing into 16 squares.
Questions people actually ask
The edges should look set and lightly golden while the center still looks a touch underdone. A toothpick should come out with a few moist crumbs, not wet batter, but not perfectly clean either.
Yes, they're purely optional. The blondies are plenty flavorful with just the lemon.
They were likely overbaked. Pull them out a couple minutes earlier next time, they firm up more as they cool.
In an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
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