Lemon Blondie

Prep time15 minutes
Cook time20 to 25 minutes
Servings16 small squares

Zesty, gooey, golden. These lemon blondies are chewy, buttery, and packed with citrus. With golden edges and a tender lemony center, they balance sweet and tangy and play nicely with white chocolate or blueberries.

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What we love about this recipe

Think of these blondies as the bright cousin to a fudgy brownie. Inspired by lemon bars but less messy and more snackable, they came from a craving for something zesty, soft, and chewy but not cakey. Perfect for spring gatherings or quick weekday baking. They’re extra magical after a night in the fridge.

Where's it from?

Blondies trace their roots back to early American baking in the late 19th century. They were originally caramel-forward bars made with brown sugar and butter, without chocolate. The lemon twist brings brightness and feels closer to a lemon bar crossed with a brownie — modern, fresh, and endlessly snackable.

Why cocoa?

Okay, hear me out. This is still very much a blondie, not a brownie in disguise. The cocoa in here is a subtle addition, just enough to deepen the butter and brown sugar notes without changing the colour or stealing the spotlight. Lemon stays bright and sharp, the crumb stays golden, and the cocoa quietly rounds everything out in the background. You won’t taste chocolate, you’ll just taste ‘more’.

Cocoa Recommendation

What cocoa should I use?

A small amount of smooth, alkalised cocoa powder will blend seamlessly into the batter, deepening the buttery and caramel notes from the sugars without darkening the crumb or competing with the lemon.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

125g butter, melted
150g granulated sugar
50g light brown sugar (adds chewiness)
1 large egg plus 1 egg yolk
2 tbsp lemon juice (fresh)
1 tbsp lemon zest
1 tsp vanilla extract
150g all-purpose flour
5 g alkalised cocoa powder
½ tsp baking powder
¼ tsp salt

Optional mix-ins:
80g white chocolate chunks
50g fresh or dried blueberries

Method

Prep


Set the oven to 175°C (350°F). Grease and line an 8 inch square pan with parchment paper.

Make the batter


In a bowl, whisk together melted butter, both sugars, eggs, lemon juice, lemon zest, and vanilla until smooth.

In a separate bowl, whisk the dry ingredients: flour, cocoa powder, baking powder, and salt. Fold the dry ingredients into wet until just combined. Stir in mix-ins if using.


Bake


Spread the batter evenly in the prepared pan. Bake for 20 to 25 minutes until edges are set but the center is still slightly soft.

Cool and serve

Allow the blondies to cool completely before slicing. For extra lemon flavour, dust with powdered sugar or drizzle with lemon glaze.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?

Spring gatherings, picnics, bake sales, weekday treats, Easter tables, or anytime citrus deserves a spotlight.