Can I bake these blondies in a 9x9 inch (23x23 cm) baking pan?

These blondies are thin, so a 9-inch square pan would not work for this recipe.

I only have 1 lemon, can I still make these blondies?

Absolutely! The lemon flavor will be more subtle, but it will still taste amazing.

Can I add more lemon juice?

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.

Can I make this gluten-free?

Yes, you can use a 1 to 1 cup gluten-free flour mix.

Lemon Blondies | Short Stack Kitchen

Description

Delightful Lemon Blondies made with brown butter, lemon zest, a touch of lemon juice and white chocolate chunks!

Ingredients

1/2 Cup + 2 Tablespoons (142g) Unsalted Butter, browned
3/4 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
1/4 Teaspoon Fine Salt
4 Ounces (113g) White Chocolate Bar, chopped (or 2/3 cup white chocolate chips)

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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