Chewy Lemon Blondies
Inspired by techniques from King Arthur Baking.
Chewy blondies flavoured with plenty of lemon zest and finished with lemon sugar.
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Method
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Equipment
- 23 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- electric hand whisk or wooden spoon
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 217 kcal |
| Protein | 2.6 g |
| Carbohydrate | 31 g |
| of which sugars | 16.4 g |
| of which free sugars | 16.3 g |
| Fat | 9.4 g |
| of which saturates | 5.7 g |
| Fibre | 0.6 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Lemon sugar
- 25 g caster sugar
- 1 tbsp finely grated lemon zest (about 1 lemon)
Blondie
- 170 g unsalted butter, melted
- 140 g light brown soft sugar
- 100 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 1 large egg, at room temperature
- 1 large egg yolk
- 2 tbsp finely grated lemon zest (about 2 lemons)
- 1 tsp lemon flavouring optional
- 300 g plain flour
- ¼ tsp bicarbonate of soda
- 1
Lemon sugar. Get the oven going at 180 °C (160 °C fan) and line a 23 cm square tin with paper. Rub the 25 g sugar with the zest of one lemon between your fingertips until fragrant.
- 2
Batter. Whisk the melted butter with both sugars and the salt, then the egg, yolk, remaining zest and lemon flavouring.
- 3
Flour. Stir in the flour and bicarbonate of soda to a thick dough and press it evenly into the tin.
- 4
Bake. Sprinkle the lemon sugar over and bake 25-30 min, until the edges are golden and the centre is just set.
- 5
Cool. Cool completely in the tin, then cut into 16.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
