Description
These Crinkle Top Lemon Blondies are a delightful twist on classic blondies, infused with bright lemon zest and juice for a fresh, tangy flavor. The batter incorporates browned butter and optional white chocolate for richness, baked to a perfect crinkly top texture. Finished with a zesty lemon glaze and a sprinkle of lemon-sugar, these blondies offer a perfect balance of sweet and citrusy with a moist, tender crumb.
Ingredients
Blondie Batter
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 3/4 cup brown sugar
- 1 stick (8 tablespoons) salted butter
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 3.5 ounces high quality white chocolate, finely chopped (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 tablespoons salted butter, browned
- 2-3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon Icing and Topping
- 1 cup powdered sugar
- 2 tablespoons lemon zest
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Make Lemon Sugar Blend: Combine the 1/2 cup granulated sugar with 1 tablespoon lemon zest in a bowl. Use your fingers to rub the zest into the sugar, releasing the aromatic lemon oils. Then add the 3/4 cup brown sugar to the mixture and mix well.
- Whisk Eggs and Sugar: In a separate bowl, whisk the 3 large room-temperature eggs vigorously for about 1 minute until bubbly and light on top. Add the prepared lemon sugar mixture to the eggs and blend thoroughly.
- Brown the Butter and Incorporate Ingredients: Melt 1 stick (8 tablespoons) of salted butter over medium heat in a small pot. Allow it to brown lightly, stirring occasionally, until it smells toasted (about 2-3 minutes). Remove from heat. Whisk the browned butter into the egg and sugar mixture until smooth and glossy. Stir in the optional chopped white chocolate and 2 teaspoons vanilla extract evenly.
- Add Dry Ingredients: Sift or stir together 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon sea salt. Fold this dry mix gently into the wet ingredients until just combined, being careful not to overmix the batter.
- Transfer and Bake: Spread the batter evenly into the prepared 9×9 inch pan. Bake in the preheated oven for approximately 30 minutes or until the top is set with a crinkle texture and a toothpick inserted near the center comes out with moist crumbs.
- Prepare Lemon Icing: While blondies are baking, brown an additional 3 tablespoons of salted butter in a small pan until toasted and aromatic. In a bowl, whisk together the browned butter, 2-3 tablespoons lemon juice, 1 teaspoon vanilla extract, 1 cup powdered sugar, and 1 tablespoon water until smooth and pourable.
- Glaze and Garnish: When the blondies are done baking, remove from the oven and immediately spoon the lemon icing evenly over the warm bars. In a small bowl, mix 2 tablespoons granulated sugar with 2 tablespoons lemon zest and sprinkle this lemon-sugar topping generously over the glaze.
- Set and Serve: Allow the icing to set for about 30 minutes at room temperature before slicing into 16 squares. Enjoy the moist, sunny lemon blondies with a perfect crinkly top and a bright citrus finish.
Notes
- Using room temperature eggs helps achieve a better emulsion and lighter texture in the batter.
- White chocolate is optional but adds a subtle creamy sweetness that complements the lemon flavor.
- Brown butter adds a nutty depth to the blondies, enhancing the overall flavor profile.
- For extra lemon flavor, use fresh lemon zest and juice.
- Make sure not to overbake to keep the blondies moist and tender.
- Allow the glaze to fully set before cutting to prevent it from running.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
