The soothing scent of lemon wafting through the kitchen as you bake can be a comforting start to a weekend or a weeknight treat. Fudgy lemon blondies, often enjoyed during family gatherings or quiet evenings, provide a delightful twist on traditional brownies. Their rich, fudgy texture combined with the bright notes of lemon makes them versatile enough for dessert or even a sweet breakfast accompaniment. There’s a simple joy in baking these blondies, inviting you to savor the process.
Why You’ll Love This Fudgy Lemon Blondies – Lemon Brownies
These fudgy lemon blondies are a reliable choice that brings comfort with each bite, balancing sweetness with a zesty punch. Their ease of preparation adds to their appeal, making them perfect for any day of the week. With a soothing, sweet flavor and a hint of brightness, these lemon brownies are an inviting option for everyday enjoyment.
Kitchen Tools You’ll Need
- Mixing bowls
- Baking pan
- Whisk
- Rubber spatula
- Sifter (optional)
Ingredients
- 1/2 cup butter (salted or unsalted, melted and cooled down) (provides richness and moisture)
- 1/2 cup granulated sugar (adds sweetness and contributes to texture)
- 1/4 cup powdered sugar (for a softer texture)
- 2 eggs (at room temperature) (binds ingredients and adds moisture)
- 2 tbsp lemon zest (for fresh citrus flavor)
- 1 tbsp lemon juice (adds acidity and brightness)
- 2 tsp vanilla extract (enhances flavor)
- 1 tsp lemon extract (boosts lemon flavor)
- 1 cup AP flour (sifted, for gluten-free read the notes) (provides structure)
- 1/4 tsp salt (balances sweetness)
- 1 cup powdered sugar (without cornstarch preferably to avoid that weird aftertaste) (for frosting)
- 2 tbsp lemon juice (adds moisture and flavor to frosting)
- 1 tbsp lemon zest (optional, for enhanced flavor in frosting)
How to Make Fudgy Lemon Blondies – Lemon Brownies
Step 1. Begin by preheating your oven to the appropriate temperature. Preparing your oven ahead of time ensures a well-baked blondie with a nice, even texture. While that heats, grab a suitable baking pan and lightly grease it to prevent sticking.
Step 2. In a mixing bowl, whisk together the melted butter and granulated sugar until well combined. This step helps to create a smooth base, leading to a fudgy consistency. Make sure to whisk until you don’t see any separation, which guarantees a cohesive blondie.
Step 3. Next, add the powdered sugar to the butter and granulated sugar mixture. Use your whisk again and blend the mixture until it’s velvety and well incorporated. The powdered sugar will add sweetness along with a slight softness to the final texture.
Step 4. Incorporate the eggs, ensuring they are at room temperature. Whisk gently until the eggs are fully integrated. This step provides structure to the blondies and helps them rise slightly, promoting a pleasing texture throughout.
Step 5. Stir in the lemon zest, lemon juice, vanilla extract, and lemon extract. Mixing these ingredients will create a fragrant batter with a vibrant flavor profile. Ensure everything is distributed evenly for consistent taste in every bite.
Step 6. Gradually fold in the sifted all-purpose flour and salt. Be careful not to overmix, as you want to maintain a fudgy texture without creating too much gluten. Stop once there are no dry streaks of flour in the batter.
Step 7. Pour the blondie batter into your prepared baking pan, smoothing the top with a rubber spatula. This step ensures even baking and can also create a flat, appealing surface once baked.
Step 8. Bake in the oven until they are set but still have a slight wobble in the center. Check periodically to monitor the baking process without opening the oven too often. Once they are lightly golden around the edges, you’ll know they are done.
Step 9. After removing from the oven, let the blondies cool in the pan for a bit before transferring them to a wire rack. Cooling them properly helps to maintain their fudgy texture and prevents them from becoming too dense.
Step 10. While the blondies cool, prepare the frosting. In a mix bowl, combine additional powdered sugar with lemon juice and optional lemon zest. Mix until smooth and creamy. This will create a bright, tangy frosting to enhance the final product.
Step 11. Once the blondies are cooled, spread the lemon frosting generously over the top. This gives each serving an extra layer of flavor while also elevating the appearance.
Step 12. Finally, cut the blondies into squares or rectangles. The cooling process and frosting will help with clean cuts. Enjoy them at your leisure, and appreciate the harmonious blend of flavors and textures.
Serving Suggestions
These fudgy lemon blondies make for a delightful breakfast option, offering a sweet start to the day. They are also perfect as a mid-afternoon snack or as a dessert after family meals. Enjoy them at room temperature, or add a scoop of vanilla ice cream for extra decadence. If you have leftovers, they pack well for lunches or casual gatherings, providing a satisfying treat that can share the lemony joy with others.
Pro Tips for Best Results
- Allow the butter to cool after melting for the right consistency in your batter.
- Use room temperature eggs to ensure they incorporate more easily, leading to a smoother batter.
- Don’t overmix the batter to avoid a tough texture; blend just until combined.
- Be careful with your oven temperature — too high can dry out the blondies.
- Fresh lemons give the best flavor, so use fresh juice and zest when possible.
- Cool completely before frosting to prevent the frosting from melting and losing its texture.
Common Mistakes to Avoid
- Using cold eggs: Cold eggs can affect how well the mixtures blend, leading to an uneven texture. Always use room temperature eggs for better incorporation.
- Overmixing the batter: Overmixing can cause the blondies to become tough. Mix just until the flour disappears to maintain a fudgy consistency.
- Not sifting flour before measuring: Measuring flour directly from the bag can lead to excess flour, making the blondies dry. Always sift before measuring for accuracy.
- Not greasing the baking pan: If the pan isn’t greased properly, the blondies may stick, making them difficult to remove. Greasing or lining the pan is essential for easy release.
- Baking too long: Blondies should be removed from the oven when set but slightly moist in the center. Baking too long can dry them out.
- Skipping cooling time: Cutting the blondies too soon can result in crumbling and a messy presentation. Allow them to cool in the pan before slicing.
Variations & Substitutions
For a hint of chocolate, consider folding in some chocolate chips into the batter. You might also enjoy adding nuts or seeds for added texture and a slight crunch. Adjust the lemon flavor by using more or less lemon zest based on your preference, or if you want, you can experiment with another citrus like lime for a different taste.
Storage & Reheating
Store any leftover blondies in an airtight container at room temperature for up to three days. If you’d like them to last longer, refrigerate them; they can stay fresh for about a week. If you choose to freeze them, wrap each blondie tightly in plastic wrap and place them in a freezer-safe container. To enjoy again, defrost them at room temperature or warm them briefly in the microwave to regain their fudgy texture.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, these blondies can be made ahead. Just allow them to cool completely before storing them in an airtight container. They taste just as good after a day or two.
How long does it last in the fridge?
These lemon blondies can last in the refrigerator for about one week. Make sure to store them in an airtight container to keep them fresh.
Can I freeze this recipe?
Absolutely! You can freeze the blondies. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. They will maintain their flavor and texture for up to three months.
What can I substitute for one ingredient?
If you’re out of lemon juice, a similar amount of lime juice can work as a substitute. It will give a different flavor but still provide that necessary acidity.
Why didn’t my recipe turn out as expected?
Common reasons include incorrect ingredient measurements, overmixing the batter, or not adjusting the temperature. Double-checking your ingredients and baking times can help avoid issues.
Final Thoughts
Making these fudgy lemon blondies is a straightforward process that results in a delightful treat to share or enjoy on your own. The balance of sweetness and zesty lemon flavors offers a refreshing twist on classic brownies. Whether served warm or at room temperature, they bring a sense of comfort that can brighten any day. Enjoy the simple pleasure of baking and sharing these delicious blondies with those around you.
Fudgy Lemon Blondies
Ingredients
Blondie Base
- 1/2 cup butter (salted or unsalted, melted and cooled down) Provides richness and moisture
- 1/2 cup granulated sugar Adds sweetness and contributes to texture
- 1/4 cup powdered sugar For a softer texture
- 2 large eggs (at room temperature) Binds ingredients and adds moisture
- 2 tbsp lemon zest For fresh citrus flavor
- 1 tbsp lemon juice Adds acidity and brightness
- 2 tsp vanilla extract Enhances flavor
- 1 tsp lemon extract Boosts lemon flavor
- 1 cup all-purpose flour (sifted) Provides structure
- 1/4 tsp salt Balances sweetness
Frosting
- 1 cup powdered sugar (without cornstarch preferably) For frosting
- 2 tbsp lemon juice Adds moisture and flavor to frosting
- 1 tbsp lemon zest Optional, for enhanced flavor in frosting
Instructions
Preparation
- Preheat your oven to the appropriate temperature and lightly grease a baking pan.
- In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the powdered sugar to the mixture and blend until velvety and well incorporated.
- Incorporate the eggs, whisking gently until fully integrated.
- Stir in the lemon zest, lemon juice, vanilla extract, and lemon extract.
- Gradually fold in the sifted all-purpose flour and salt, being careful not to overmix.
Baking
- Pour the blondie batter into your prepared baking pan, smoothing the top.
- Bake until set but slightly wobbly in the center. Check periodically.
- Once lightly golden around the edges, remove from the oven and let cool in the pan.
Frosting and Serving
- In a mixing bowl, combine powdered sugar with lemon juice and optional lemon zest until smooth.
- Spread the lemon frosting generously over the cooled blondies.
- Cut into squares or rectangles and enjoy!