Soft and Chewy Lemon Blondies with a Zesty Glaze

There is something about the combination of bright citrus and buttery sugar that just feels like a celebration. While I love a classic chocolate brownie, sometimes you want something that feels a bit lighter and more vibrant. These lemon blondies—or “lemonies,” as some people call them—are the perfect middle ground between a decadent dessert and a refreshing snack.

Unlike lemon bars, which usually have a shortbread crust and a custard-like topping, these are one solid, chewy square. They rely on melted butter and chopped white chocolate to create a rich, dense crumb that stays soft for days. When you top that off with a tart lemon glaze, you get a dessert that is balanced perfectly between sweet and sour.

Why This Recipe Works

Most people struggle with blondies because they end up either too cakey (like a muffin) or too greasy. This recipe fixes that by focusing on the ratio of fats to flour. By melting the white chocolate directly into the butter, we create a very stable base that holds onto moisture.

We also skip the baking powder or baking soda. That might seem strange, but it’s intentional! By leaving out the leavening agents, we ensure the blondies stay dense and fudgy rather than rising and becoming airy. The goal here is a “gooey” center, and the lack of air bubbles is what gets us there.

The Ingredient Breakdown

Before you head to the kitchen, let’s make sure you have everything ready. Since this recipe is relatively simple, the quality of your lemons and your chocolate will really stand out.

The Blondie Batter

• 110g Unsalted Butter (Melted): Butter provides the flavor and the moisture. Melting it (rather than creaming it) is what gives the blondies their signature chewiness.
• 100g White Chocolate (Chopped): You don’t need the most expensive brand, but try to use a bar rather than chips if possible. Chips often contain stabilizers that prevent them from melting as smoothly.
• 140g Granulated Sugar: This provides the sweetness and helps create that slightly shiny, crackly top.
• 100g Eggs (about 2 medium eggs): Eggs act as the binder. Weighing them is a great way to ensure consistency, as “medium” eggs can vary quite a bit in size.
• 45g Fresh Lemon Juice & 2 tbsp Lemon Zest: This is where the sunshine comes from. Always zest your lemons before you juice them! It’s nearly impossible to zest a squeezed lemon. The zest holds the oils and the intense aroma, while the juice provides the tartness.
• 160g All-Purpose Flour: This gives the blondies their structure.
• Pinch of Salt & 5g Vanilla Extract: These are flavor enhancers. Salt is crucial in citrus desserts because it helps the lemon flavor “pop” instead of just being sour.

The Lemon Glaze

• 110g Powdered Sugar: The base of our icing.
• 18g Fresh Lemon Juice: This turns the sugar into a pourable, tart glaze.
• Extra Lemon Zest: For that professional-looking finish on top.

Step-by-Step: How to Get the Perfect Bake

1. Melting the Base

Start by preheating your oven to 175°C. Line your 20x20cm pan with parchment paper, leaving a little bit of overhang on the sides so you can lift the blondies out easily later.

Combine your butter and chopped white chocolate in a bowl. You can use a microwave in 20-second bursts, stirring in between, or use a double boiler. The goal is a completely smooth, pale yellow liquid. Once it’s melted, set it aside to cool for a few minutes. If it’s too hot when you add the eggs, you might accidentally scramble them!

2. The Sugar and Egg Mix

In a large mixing bowl, combine your sugar, lemon zest, and eggs. Whisk them together very well. You aren’t trying to beat in a ton of air, but you want the mixture to look smooth and pale. This is where you add your lemon juice and vanilla extract. Give it a good whisk until everything is incorporated.

3. Combining the Batter

Slowly pour your melted butter and chocolate mixture into the egg mixture, whisking constantly. Once that’s smooth, fold in your flour and salt.

Use a spatula for the flour. You want to mix just until you can’t see any white streaks anymore. Over-mixing at this stage can lead to a tougher texture, and we want these to be as soft as possible.

4. The Golden Bake

Spread the batter evenly into your prepared pan. It will be quite thick, so use the back of a spoon to get it into the corners. Bake for 20–22 minutes.

The Test: You want the edges to be a very light golden brown. The center should look set but still have a tiny bit of “jiggle” if you shake the pan gently. If you overbake them, they will lose that fudgy middle and turn into lemon cake.

5. The Glaze and Finish

Let the blondies cool completely in the pan. If you try to glaze them while they are warm, the icing will just melt and run off the sides.

Whisk together your powdered sugar and lemon juice until smooth. If it’s too runny, add a teaspoon more sugar. If it’s too thick, add a drop more juice. Spread it over the cooled blondies and sprinkle with fresh zest. Pop the pan in the fridge for about 20 minutes to let the glaze set before slicing into squares.

Frequently Asked Questions (Q&A)

Can I use bottled lemon juice? I really wouldn’t recommend it. Bottled juice often has a metallic or overly acidic aftertaste. Since lemon is the primary flavor here, fresh-squeezed juice makes a world of difference. Plus, you need the fresh zest from the peel anyway!

My blondies came out cakey. What happened? This usually happens if you over-mix the batter after adding the flour, or if you accidentally used self-rising flour instead of all-purpose. Remember, we want no air in this batter to keep them fudgy.

How do I store these? These stay incredibly fresh! Keep them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They actually taste amazing when they are cold straight from the refrigerator.

Can I add mix-ins? Absolutely. A half-cup of fresh blueberries or white chocolate chips folded into the batter at the end is a great addition. Just be aware that fresh fruit like blueberries will add moisture, so you might need to bake them for an extra 2–3 minutes.

Why did my glaze disappear into the blondie? This happens if the blondies weren’t 100% cool. Even a little bit of residual heat can melt the powdered sugar glaze. Patience is key!

Tips for a Professional Look

• The Parchment Lift: By leaving those “handles” of parchment paper on the sides of the pan, you can lift the entire block of blondies out at once. This allows you to get perfectly clean edges when you slice them with a sharp knife on a cutting board.
• The Slicing Secret: For the cleanest squares, wipe your knife with a warm, damp cloth between every single cut. It prevents the glaze and the fudgy center from sticking to the blade.
• Zest Topping: Add the zest to the glaze while it’s still wet so it “sticks” and doesn’t fall off when you pick up a square.