Blonde Lemon Brownies

These Blonde Lemon Brownies are wonderfully tangy, sweet, and moist dessert bars. They have a dense texture like a fudgy brownie, and are topped with a creamy lemon icing for the ultimate lemon dessert.

It’s not quite Spring, but I’m looking forward to it by baking citrus desserts! I shared these Blonde Orange Brownies back in 2013 and they were so good! I realized, “I should make a lemon version of these!” And here they are!

LEMON BROWNIES
These lemon brownies are more likely to be considered blondies because of their color. They’re thick, dense, and moist like a brownie, without the chocolate.
There’s also no leavening in them, besides the eggs, so they aren’t puffy and light like a cake.

Ingredients
Lemon Brownies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tsp lemon zest
• 2-3 Tbsp freshly squeezed lemon juice
• 1 tsp salt
• 1 cup all-purpose flour (stir, spoon, & level)

Lemon Cream Cheese Icing:

• 8 oz (1 bar) cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 2 tsp lemon zest
• 1-2 Tbsp freshly squeezed lemon juice
• 2 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking dish with cooking spray. Set aside.
• For the Brownies: Cream the butter and sugar. Add the eggs and mix well. Add the lemon zest and juice. Mix until incorporated and scrape bowl. 
• Combine the salt and flour. Add dry ingredients to the wet ingredients and mix until just combined.
• Spread batter into the prepared 13×9-inch pan. Bake at 350 degrees Fahrenheit for 25-30 minutes, until a toothpick comes out clean from the center. The top and edges will be lightly browned.
• Read more please visit : www.dessertnowdinnerlater.com

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