Raspberry Lemon Blondies Recipe

Stacey Mebs | Bake.Eat.Repeat. Updated

Fast and easy to make, these chewy raspberry lemon blondies are just the right mix of tart and sweet - and will disappear way too quickly! Perfect for the back to school lunchbox.

Brownies or blondies? Which do you go for if given a choice?

I have always been solidly in the brownie camp, considering blondies kind of a waste of time (and calories!) since they don't even have chocolate.

Raspberry Lemon Blondies Photo

And no, I don't count white chocolate which I suppose they often have. It's not really chocolate.

But I have to tell you, these raspberry lemon blondies may just be changing my vote. They are pretty stinking hard to say no to.

Raspberry Lemon Blondies Picture

Raspberry and lemon together in a chewy little bar with a tangy sweet lemon glaze - I don't know too many people who would say no to that.

Plus they're so easy to make. If you have some lemons and some frozen raspberries (I would think fresh would work fine too, but I have to say I never waste fresh raspberries in baking - they get eaten way too quickly for that) you can have these bars coming out of the oven in no time at all.

Raspberry Lemon Blondies Image

They mix up easily with just a whisk, so no fancy equipment needed for these raspberry lemon blondies at all. And they're great both with and without the glaze, although we did prefer them with it.

It's a very, very thin layer of glaze though, so if you like a thicker glaze on your bars you will want to double it.

Raspberry Lemon Blondies Pic

Also - store these in the fridge. It's totally not necessary, you can keep them at room temperature, but then you'll be missing out on the beauty that is these raspberry lemon blondies cold from the fridge on a hot summer day. Amazing.

Yeah, I can skip the chocolate this time - totally worth it!

 

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Raspberry Lemon Blondies Recipe

    16 Servings

Ingredients

For the Blondies:
  • 1 cup All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 tablespoon Lemon Zest, from one large lemon
  • 1/2 cup Unsalted Butter, melted and cooled
  • 2 large Eggs
  • 1 Large Egg Yolk
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Frozen Raspberries, coarsely chopped, not thawed
For the Glaze:
  • 3/4 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice

Directions

  1. Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, with an overhang so you can lift the bars out, or grease the pan well. Set aside.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and lemon zest.
  3. In another bowl, whisk together the melted butter, eggs, egg yolk, lemon juice and vanilla until well combined.
  4. Pour this mixture into the dry ingredients and stir until combined. Fold in the chopped, frozen raspberries.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Do not over bake the bars or they may be a bit dry.
  7. Let them cool completely in the pan on a wire rack.
  8. In a small bowl, whisk together the powdered sugar and the lemon juice until well combined.
  9. Drizzle it all over the cooled bars in the pan and then spread it with a knife to completely cover the bars with a thin layer of glaze. It makes it easier to spread if you drizzle it all over to begin with instead of all in one spot.
  10. Refrigerate the bars for about an hour to let the glaze set and then lift them out of the pan with the parchment paper and slice into bars. They can be served at room temperature, but we like them cold! 

Notes

  • For the 5 tablespoon of lemon juice needed for this recipe (blondies and glaze) you will need 2-3 large lemons.
  • The glaze is a very thin layer, you can double it if you want it to be a bit thicker.

Recommended

Source: Adapted from Mel’s Kitchen Café.
Published:
Modified:
Author:
Source:
Adapted from Mel’s Kitchen Café.
Cooking Method:
Baking
Cuisine:
Raspberries
Category:
Lunchbox
Tags:
, , , , , , , , ,
Related Recipes:
Lunchbox Recipes, Dessert Recipes, Blondy Recipes, Bar Dessert Recipes, Easy Recipes, Raspberry Recipes, Lemon Recipes, Baking Recipes, Baked Recipes, Family Meals and Snack Recipes
Recipe Yields:
16 blondies
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Stacey Mebs
Source: Adapted from Mel’s Kitchen Café.
Recipe Yields: 16 blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 blondie
Servings Per Recipe 16

Amount Per Serving
Calories from Fat 53
Calories 156

% Daily Value*
10%
Total Fat 7g
19%
  Saturated Fat 4g
2%
Sodium 47mg
7%
Total Carbohydrate 22g
1%
  Dietary Fiber 1g
  Sugars 15g
4%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!