Fudgy Lemon Blondies
Dense, soft and fudgy gluten-free lemon blondies packed with fresh lemon flavour and finished with a thin, sharp lemon glaze. Rubbing fresh zest directly into the sugar releases the lemon oils for plenty of citrus flavour without making the blondies cakey.
- Prep time
- 20 minutes
- Cook time
- 23–28 minutes
- Total time
- 1 hour
- Yield
- One 8-inch (20cm) square tin
Why you’ll love it
- ✓Dense and fudgy rather than cakey.
- ✓Packed with fresh lemon flavour.
- ✓Slightly chewy around the edges with a soft centre.
- ✓Made without baking powder or bicarbonate of soda.
- ✓A thin, tangy lemon glaze balances the sweetness.
- ✓Simple to make in one 8-inch tin.
Equipment
- • Kitchen scale
- • 8-inch (20cm) square metal baking tin
- • Baking paper
- • Large mixing bowl
- • Whisk
- • Silicone spatula
- • Fine grater or microplane
- • Small bowl for the glaze
Ingredients
Lemon blondies
Lemon glaze
Method
- 1
Prepare the tin. Preheat the oven to 170°C conventional / 160°C fan (340°F). Line an 8-inch (20cm) square metal baking tin with baking paper, leaving enough overhang to lift the blondies out once cooled.
- 2
Make the lemon sugar. Add the granulated sugar and lemon zest to a large mixing bowl. Rub the zest firmly into the sugar with your fingertips for 30–60 seconds, until the sugar feels slightly damp and smells strongly of lemon.
- 3
Pour the warm melted butter and neutral oil into the lemon sugar. Whisk fairly vigorously for approximately 45 seconds, until the mixture looks glossy and cohesive. The sugar does not need to dissolve completely.
- 4
Add the eggs one at a time, whisking well after each addition. After adding the second egg, continue whisking for another 30–45 seconds, until smooth and glossy. Avoid using an electric mixer, as you do not want to incorporate excessive air.
- 5
Add the fresh lemon juice, vanilla extract and fine salt and whisk briefly until combined.
- 6
Add the gluten-free flour and fold with a silicone spatula until no visible dry streaks remain. Give the batter another 10–12 folds to make sure it is completely homogeneous.
- 7
Leave the batter to rest in the bowl for 5 minutes so the gluten-free flour can absorb some of the moisture. The batter should be thick, glossy and easily spreadable rather than thin and pourable.
- 8
Spread the batter evenly into the prepared tin. Bake for 23–28 minutes, beginning to check at 23 minutes.
- 9
The blondies are ready when the edges are set and very lightly coloured, the surface no longer looks wet and the centre is set but still soft. A toothpick inserted into the centre should come out with moist crumbs rather than completely clean.
- 10
Leave the blondies in the tin until completely cool, allowing at least 1½ hours before glazing. The texture will become denser and fudgier as they cool.
- 11
Make the lemon glaze. Add the icing sugar, 1 tablespoon fresh lemon juice, lemon zest and a small pinch of fine salt to a bowl and mix until smooth. The glaze should be thick enough to sit on the surface while still being easy to spread.
- 12
Spread the glaze over the completely cooled blondies. Allow it to set before lifting the blondies from the tin and slicing into squares.
Texture notes
These blondies are designed to be dense, soft and fudgy rather than fluffy or cakey. The edges should have a slight chew while the centre remains softer. The batter should be thick, glossy and easily spreadable after its 5-minute rest. The centre will still feel relatively soft when the blondies first come out of the oven; this is intentional, as they continue setting while they cool. The glaze should form a thin layer rather than a thick frosting.
Serving and decorating notes
Allow the glaze to set before slicing for the cleanest finish. Use a sharp knife and wipe the blade between cuts. A little additional finely grated lemon zest can be added over the freshly glazed surface.
Substitutions and variations
- • Gluten-free flour: This recipe uses Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Different gluten-free blends may absorb moisture differently and could change the final texture.
- • Lemon: Fresh lemon juice and freshly grated zest are important to the flavour. Bottled lemon juice will not provide the same fresh citrus flavour.
- • Oil: Use a neutral-flavoured oil so it does not compete with the lemon. The small amount of oil helps the blondies stay soft after cooling.
- • Glaze: For a sharper glaze, add additional lemon juice gradually while keeping the glaze thick enough to set on the surface.
Troubleshooting
- • Blondies are cakey: Too much air may have been incorporated or the blondies may have been overbaked. Whisk by hand and remove them while the centre is still soft.
- • Blondies are dry: They have most likely baked for too long. A toothpick should come out with moist crumbs rather than completely clean.
- • Centre seems too soft when warm: Allow the blondies to cool completely before judging their final texture. They continue setting significantly as they cool.
- • Blondies do not taste lemony enough: Rub the zest thoroughly into the sugar before adding the other ingredients to release and distribute the lemon oils.
- • Glaze is too runny: Add a little more icing sugar until it is thick enough to sit on the surface.
- • Glaze is too thick: Add fresh lemon juice a little at a time until it reaches a spreadable consistency.
- • Glaze melts into the blondies: The blondies were likely still warm. Allow them to cool completely before glazing.
Storage
Store the cooled and glazed lemon blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them covered in the refrigerator for up to 5 days and allow them to come to room temperature before serving.
Freezing
For the best results, freeze the blondies before adding the lemon glaze. Once completely cool, slice and wrap individual portions, place them in an airtight freezer-safe container and freeze for up to 2 months. Thaw at room temperature, then add the fresh lemon glaze before serving.
Safety/celiac note
Use labelled or certified gluten-free flour, icing sugar, vanilla and other packaged ingredients where required. Prepare the blondies using clean equipment, baking tins and work surfaces to prevent cross-contact. Check ingredients that may have been opened or shared with gluten-containing baking ingredients.