When I first made these Fudgy Lemon Brownies Blondies, I wasn’t expecting them to become such a hit. The mix of buttery sweetness and that fresh lemon zing turned out irresistible. The texture is soft, chewy, and fudgy like a perfect brownie, yet bursting with the brightness of citrus. Every time I bake them, my kitchen fills with the scent of warm butter and lemon zest, and it just feels happy.

Why These Lemon Blondies Make Everyone Smile

They’re the kind of treat that feels light yet indulgent at the same time. I love how these lemon brownies strike the perfect balance between tangy and sweet. The buttery base gives them that fudge-like bite you’d expect from a rich brownie, but the lemon flavor keeps things fresh. They’re simple enough for a weekday bake yet elegant enough to share at a brunch or party. Plus, they keep beautifully for days and taste even better after they sit overnight.

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Fudgy Lemon Brownies Blondies

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• Author: danyrecipes
• Total Time: 35 minutes
• Yield: 16 bites
• Diet: Vegetarian

Print Recipe

Description

Soft, chewy, and bursting with lemon flavor, these Fudgy Lemon Brownies Blondies are a sweet twist on a classic brownie. Perfectly tangy, rich, and easy to make.

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Ingredients

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, melted

2 large eggs

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup powdered sugar (for glaze)

1½ tablespoons lemon juice (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and grease lightly.
2. Whisk melted butter and sugar until smooth.
3. Add eggs one at a time, mixing after each addition.
4. Stir in lemon juice, zest, and vanilla.
5. Combine flour and salt, then fold into wet ingredients.
6. Pour batter into pan and smooth the top.
7. Bake 20–25 minutes, until edges are golden and center is set.
8. Let cool for 10 minutes.
9. Mix glaze with powdered sugar and lemon juice, then pour over blondies.
10. Let glaze set before slicing.

Notes

Use Meyer lemons for a sweeter flavor. Add blueberries, coconut, or poppy seeds for fun variations. Store at room temperature up to 3 days or freeze for 2 months.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 blondie
• Calories: 220
• Sugar: 25
• Sodium: 85
• Fat: 9
• Saturated Fat: 5
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 0
• Protein: 2
• Cholesterol: 55

Here’s What You’ll Need in Your Kitchen

You’ll only need a few pantry staples and some fresh lemons.

• All-purpose flour – The structure that keeps everything soft but not crumbly.
• Granulated sugar – Sweetens and helps create that shiny, slightly crisp top.
• Unsalted butter (melted) – For that dense, fudgy texture.
• Eggs – Add richness and moisture.
• Fresh lemon juice and zest – Always use fresh; it makes the flavor pop. Meyer lemons are perfect if you can find them.
• Vanilla extract – Brings out the depth of flavor behind the citrus.
• Salt – A tiny pinch enhances every bite.
• Powdered sugar (for glaze) – For that sweet, tangy finish.

Optional Add-ins to Make It Your Own

• White chocolate chips for an extra creamy sweetness.
• Shredded coconut for a tropical flair.
• Poppy seeds for a bit of crunch and a classic lemon pairing.

If you’re a lemon lover like me, you’ll also adore my easy lemon mousse or my Meyer lemon bars for more zesty dessert ideas.

Let’s Bake It Together Step by Step

Step 1: Prep your pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit hanging over the edges for easy lifting later. Lightly grease it so nothing sticks.

Step 2: Mix the base
In a medium bowl, whisk together the melted butter and sugar until the mixture looks glossy and smooth. This gives your blondies that signature fudgy bite.

Step 3: Add the wet ingredients
Crack in the eggs one at a time, whisking after each addition. Stir in the lemon juice, lemon zest, and vanilla extract. The batter should turn pale and smell wonderfully fragrant at this point.

Step 4: Combine the dry ingredients
In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The batter should be thick and creamy.

Step 5: Add extras (if you like)
Now’s the time to stir in white chocolate chips, coconut, or poppy seeds if you want to give your blondies a twist.

Step 6: Bake
Pour the batter into the prepared pan and smooth the top evenly. Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking; you want that soft, fudgy center.

Step 7: Make the glaze
While the blondies cool, whisk together powdered sugar and lemon juice in a small bowl until smooth and pourable.

Step 8: Glaze and cool
Once the blondies have cooled for about 10 minutes, pour the glaze over the top, spreading it gently. Let it set before slicing. The glaze adds that perfect sweet-tart finish that takes these over the top.

For another lemony project, try making my Meyer lemon marmalade next time. It’s a lovely companion to these blondies.

Fun Twists and Customization Ideas

Here are a few delicious ways to make these blondies your own:

• Lemon Blueberry Blondies: Add a handful of fresh or frozen blueberries to the batter.
• Coconut Lemon Blondies: Mix in shredded coconut for flavor and chewiness.
• White Chocolate Lemon Swirl: Swirl melted white chocolate on top before baking for a marbled effect.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend. The texture stays soft and fudgy.
• Extra Tangy Lemon Blondies: Add extra zest or a drop of lemon extract for more punch.

These blondies also freeze beautifully. I often wrap each one individually and pop them in the freezer. A quick warm-up in the microwave makes them taste freshly baked again.

A Bright, Sweet Ending

There’s something special about these Fudgy Lemon Brownies Blondies. They’re bright, buttery, and comforting all at once. The lemon keeps them fresh, the butter makes them rich, and together they create pure dessert magic. So go ahead, grab those lemons, and bake a little sunshine into your day. If you try them, let me know how they turned out—I always love hearing from fellow home bakers who bring these recipes to life.

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