Uploaded June 2025 | Updated September 2026, 2 weeks ago
Recipe below! A blondie is rich and moist like a chocolate brownie, but without the chocolate. The lemon flavour in this version really pops so the glaze isn’t strictly necessary, but it adds a tart little lemon sparkle to these bites. For festive blondies, sprinkle edible candy décor over the glaze, or to simplify, skip the glaze and dust the tops of the blondies with a little icing sugar.
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• Lemon Blondies Recipe •
If you’d like to bake a batch of blondies in a square pan and cut into bars, double this recipe and bake it in a parchment-lined 9-inch square pan and bake for 25 minutes.
Makes 24 mini blondies
Prep Time: 20 minutes, plus setting
Cook Time: 15 minutes
Note: This batter is best mixed by hand, taking care not to beat or combine too vigorously, so that the blondies bake up dense and moist.
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• Ingredients •
Blondies:
½ cup (115 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 tsp finely grated lemon zest
2 large eggs, room temperature (divided)
1 tsp vanilla extract
¾ cup (110 g) all-purpose flour (divided)
2 Tbsp (30 mL) fresh lemon juice
Icing sugar, for dusting, or Lemon Glaze (see below)
Lemon Glaze:
1 cup (130 g) icing sugar
2 Tbsp (30 mL) fresh lemon juice
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• Directions •
1. Preheat the oven to 375°F (190°C). Line 24 mini-muffin cups with paper liners.
2. For the blondies, cream the butter, sugar and lemon zest by hand (the mixture will remain dense). Beat in one egg and the vanilla, followed by ¼ cup (35 g) flour. Beat in the second egg and the lemon juice until smooth. Stir in the remaining ½ cup (75 g) flour until evenly combined.
3. Using two teaspoons, a small mechanical scoop or a piping bag (no tip needed), divide the batter evenly between the muffin cups, filling them three-quarters full. Bake the blondies for 15 minutes, until they brown just a little at the edges.
4. Leave the blondies in the tin to cool on a cooling rack. Before serving, dust the blondies with icing sugar or prepare the glaze.
5. If glazing the blondies, whisk the icing sugar with the lemon juice until smooth. Spoon enough glaze onto each blondie so that it covers the surface but doesn’t drip over the sides of the little muffin cup (you may need to use a toothpick to coax the glaze into the folds of the paper liners). Let the glaze set for an hour before serving or storing. The blondies will keep in an airtight container at room temperature for up to 4 days. The unglazed blondie bites can be frozen for up to 3 months, and thawed on the counter before glazing or serving.
Recipe below! A blondie is rich and moist like a chocolate brownie, but without the chocolate. The lemon flavour in this version really pops so the glaze isn’t strictly necessary, but it adds a tart little lemon sparkle to these bites. For festive blondies, sprinkle edible candy décor over the glaze, or to simplify, skip the glaze and dust the tops of the blondies with a little icing sugar.
--------
• Lemon Blondies Recipe •
If you’d like to bake a batch of blondies in a square pan and cut into bars, double this recipe and bake it in a parchment-lined 9-inch square pan and bake for 25 minutes.
Makes 24 mini blondies
Prep Time: 20 minutes, plus setting
Cook Time: 15 minutes
Note: This batter is best mixed by hand, taking care not to beat or combine too vigorously, so that the blondies bake up dense and moist.
--------
• Ingredients •
Blondies:
½ cup (115 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 tsp finely grated lemon zest
2 large eggs, room temperature (divided)
1 tsp vanilla extract
¾ cup (110 g) all-purpose flour (divided)
2 Tbsp (30 mL) fresh lemon juice
Icing sugar, for dusting, or Lemon Glaze (see below)
Lemon Glaze:
1 cup (130 g) icing sugar
2 Tbsp (30 mL) fresh lemon juice
--------
• Directions •
1. Preheat the oven to 375°F (190°C). Line 24 mini-muffin cups with paper liners.
2. For the blondies, cream the butter, sugar and lemon zest by hand (the mixture will remain dense). Beat in one egg and the vanilla, followed by ¼ cup (35 g) flour. Beat in the second egg and the lemon juice until smooth. Stir in the remaining ½ cup (75 g) flour until evenly combined.
3. Using two teaspoons, a small mechanical scoop or a piping bag (no tip needed), divide the batter evenly between the muffin cups, filling them three-quarters full. Bake the blondies for 15 minutes, until they brown just a little at the edges.
4. Leave the blondies in the tin to cool on a cooling rack. Before serving, dust the blondies with icing sugar or prepare the glaze.
5. If glazing the blondies, whisk the icing sugar with the lemon juice until smooth. Spoon enough glaze onto each blondie so that it covers the surface but doesn’t drip over the sides of the little muffin cup (you may need to use a toothpick to coax the glaze into the folds of the paper liners). Let the glaze set for an hour before serving or storing. The blondies will keep in an airtight container at room temperature for up to 4 days. The unglazed blondie bites can be frozen for up to 3 months, and thawed on the counter before glazing or serving.
