There are blondies, white brownies typically made with white chocolate instead of regular semisweet or bittersweet. But then, there are "make your mouth sing" blondies that are just as light, but have added pop with a bit of both lemon juice and lemon zest. That's what you'll find in the recipe that follows.
These lemon brownies are pretty perfect all on their own. Think the denseness of a brownie meets the light and refreshing taste of lemons. It's a combination dessert, and that's one of the most perfect kinds! However, if you wish, you can make a quick light glaze for them while they're cooking and then drizzle it over top once they're cooled. It really just depends on how much sweetness you can handle!
Lemon Brownies
12 brownies
5 minutes
25 minutes
30 minutes
1/2 cup unsalted butter
3/4 cup white sugar
Zest of one lemon
2 large eggs
1 teaspoon almond extract
Juice of 1 lemon
3/4 cup cake flour
1/2 teaspoon baking powder
Pro-Tip: 1/4 cup candied/dried cranberries, diced
Preheat the oven to 350 degrees and grease an 8" x 8" baking dish.
Place the butter, sugar, and lemon zest into the bowl of a stand mixer and beat for 5 minutes, until the mixture is light and fluffy.
One at a time, add the eggs, making sure each is fully incorporated before adding another.
Add the lemon juice and the almond extract and beat for another minute.
Add the flour and baking powder and then mix again, just until the ingredients are thoroughly incorporated with each other.
Pour the batter into the prepared pan, smoothing out the surface with a rubber spatula.
Place the brownies into the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove brownies from the oven and allow to cool for at least 30 minutes before slicing and serving.
Pro-Tip: Garnish with diced candied/dried cranberries.
