Easy Lemon Blondies made with brown butter, lemon zest, a touch of fresh lemon juice and white chocolate chunks! Bursting with bright lemon flavor, it's the perfect dessert for any lemon lover!
I've been on such a lemon kick lately and these brown butter lemon blondies do not disappoint! These blondies are thin, but don't let the size fool you because they pack a flavor punch. They are delightfully tart, refreshing and full of fresh lemon flavor, and has a gooey fudgy texture that's so irresistible. The addition of brown butter and white chocolate chunks also makes every bite so craveworthy.
For more blondie recipes, you can also try my white chocolate raspberry blondies, birthday cake blondies, or these brown butter Oreo blondies.
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♡ Why You Will Love These Lemon Blondies
- Bursting with fresh lemon flavor. No lemon extract is needed, as we are using a generous amount of fresh lemon zest and the perfect amount of fresh lemon juice for a bit of tartness.
- Texture. They are soft, fudgy and gooey in the center and lightly crisp on the edges.
- Easy to make. These blondies come together so quick and takes less than 20 minutes to bake. No mixer required!
- Simple ingredients. Made with simple ingredients that you may already have on hand.
Ingredient Notes
Here are some notes about all the ingredients used in these Lemon Blondies. Quantities and full instructions are in the recipe card below!
- Unsalted Butter - We'll be browning the butter, which adds a nuttiness to the blondies.
- Brown Sugar - You can use light or dark brown sugar.
- Fresh Lemons - We'll be using a ton lemon zest and a bit of lemon juice to add bright lemon flavor. You'll need 2 lemons, preferably on the larger side.
- Egg + Yolk - Adding the extra egg yolk gives the blondies that slightly chewy texture.
- Vanilla Extract - For flavor.
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your blondies dense and crumbly.
- Salt - A touch of salt helps balances the sweetness.
- White Chocolate - I like to use white chocolate from a bar, but feel free to use white chocolate chips.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Lemon Blondies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Sugar & Zest - In a large bowl, combine brown sugar and finely grated lemon zest. Using your finger tips, rub the mixture together until it becomes fragrant. Set aside.
Step 2. Make Brown Butter – In a light colored saucepan and over medium heat, cook the butter until browned.
💡Tip
Using a light-colored pan allows you to see the color of your butter as it browns. The milk solids can burn quickly, so being able to see the color progression is helpful.
Step 3. Combine Wet Ingredients - Quickly pour the hot brown butter into the bowl with the brown sugar/lemon zest mixture. With a hand whisk, mix until well combined. Set aside and allow to cool for 12 to 15 minutes.
Step 4. Add a whole egg, a yolk and vanilla extract and whisk until the mixture is pale and thick.
Step 5. Whisk in the lemon juice until well combined. It may curdle a bit and that's okay.
Step 6. Combine Wet & Dry Ingredients - Sift in the all-purpose flour and salt and using a rubber spatula, mix until there are few flour streaks left.
Step 7. Add Chocolate - Gently fold in chopped white chocolate pieces.
Step 8. Transfer the lemon blondie batter into an 8x8 inch (20x20 cm) prepared baking pan.
Step 9. Bake - Top with additional white chocolate. Bake in a preheated oven at 350ºF (180ºC) for 16 to 19 minutes. It's ready when the edges are golden brown and the top is set. Do not overbake.
Step 10. Cool - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. Serve and enjoy!
💡 Tip
For clean slices, make sure your lemon blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
- Brown Butter - If you do not want to brown the butter, you can use regular melted butter. Just reduce the butter by 1 ½ tablespoons (22 grams). The reason why you'll need to reduce the butter is because when we brown it, the water from the butter evaporates.
- Brown Sugar - I'm using light brown sugar, but you can also use dark brown sugar if that's all you have on-hand.
- White Chocolate - I love using chopped white chocolate from a bar, but you can also use white chocolate chips!
Variations
- Add Nuts - Try adding pistachios or macadamia nuts.
- Make Lime Blondies - Try using limes for a flavor variation.
- Make it Gluten-Free - Use a 1-to-1 cup gluten-free flour mix.
Key Equipment
- Small Saucepan or Pot
- Large Mixing Bowl
- Whisk & Rubber Spatula
- Microplane Grater - For grating the lemon zest.
- 8x8 inch (20x20 cm) Square Baking Pan
- Parchment Paper
Storage
- Room Temperature - Store in an airtight container on the counter for up to 4 days.
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Allow to come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Skip bottled lemon juice. Use fresh lemons for bright lemon flavor.
Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It’s ready when the edges are golden and is middle is set.
Bake in a metal pan. For best results, bake in a metal pan, not glass and line your pan with parchment paper for easy removal.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
These blondies are thin, so a 9-inch square pan would not work for this recipe.
Absolutely! The lemon flavor will be more subtle, but it will still taste amazing.
I have only tested this recipe with 2 tablespoons of lemon juice, which I found added the perfect amount of tartness. If you'd like to add more, I would not go beyond 3 tablespoons.
Yes, you can use a 1 to 1 cup gluten-free flour mix.
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📖 Recipe
Lemon Blondies
- Total Time: 36 Minutes
- Yield: 16 Pieces
Description
Delightful Lemon Blondies made with brown butter, lemon zest, a touch of lemon juice and white chocolate chunks!
Ingredients
- ½ Cup + 2 Tablespoons (142g) Unsalted Butter, browned
- ¾ Cup + 2 Tablespoons (175g) Light Brown Sugar, packed
- Zest of 2 Lemons, finely grated with a microplane grater
- 2 Tablespoons Lemon Juice, freshly squeezed
- 1 Large Egg + 1 Yolk, room temp
- 1 Teaspoon Vanilla Extract
- 1 Cup + 2 Tablespoons (135g) All-Purpose Flour
- ¼ Teaspoon Fine Salt
- 4 Ounces (113g) White Chocolate Bar, chopped (or ⅔ cup white chocolate chips)
Instructions
- Preheat Oven - Position a rack in the center of the oven and preheat it to 350ºF (180ºC).
- Prepare Pan - Prepare an 8x8 inch (20x20cm) square pan by buttering and lining it with parchment paper, leaving an overhang for easy removal.
- Combine Brown Sugar & Zest - In a large bowl, combine brown sugar and finely grated lemon zest. Using your finger tips, rub the mixture together until it becomes fragrant. Set aside.
- Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 8 minutes. Be careful not to burn it.
- Combine Wet Ingredients - Quickly pour the hot brown butter into the bowl with the brown sugar/lemon zest mixture. With a hand whisk, whisk well for a minute until combined. Set aside and allow to cool for 12 to 15 minutes.
- Meanwhile, use this time to combine your dry ingredients (flour and salt) in a small bowl and set aside. Then roughly chop your white chocolate into chunks. Finally, juice 2 tablespoons of lemon juice.
- When the butter is cooled (okay if a little warm), add 1 whole egg, 1 yolk and vanilla extract and whisk until the mixture is pale and thick. Then whisk in the lemon juice. It may curdle a bit and that's okay.
- Combine Wet & Dry Ingredients - Sift in your dry ingredients and switching a rubber spatula, combine until there are few flour streaks left.
- Add Chocolate - Gently fold chopped white chocolate into the batter, reserving some pieces to add on top of the blondie batter.
- Spread the lemon blondie batter into your prepared baking pan and top with the reserved white chocolate pieces.
- Bake - Bake in a preheated oven for 16 to 19 minutes. It's ready when the edges are golden and the top is set. A toothpick inserted in the center should come out with some moist crumbs. Do not overbake.
- Cool & Serve - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. Serve and enjoy!
Notes
Do not overbake - For gooey and fudgy blondies, always err on the side of underbaking them. I pulled mine out of the oven after 17 minutes.
Storage - Store blondies in an airtight container on the counter for up to 4 days or in the fridge for up to a week. You can also store in the freezer for up to 2 months. Allow to thaw at room temperature before serving.
- Prep Time: 20
- Cook Time: 16 to 19 Minutes
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