Lemon Sugar Blondies
Makes 16
Ingredients
- ¾ cup plus 2 tablespoons granulated sugar
- 2 tablespoons lemon zest
- ¾ cup firmly packed light brown sugar
- 1¼ teaspoons kosher salt
- ¾ teaspoon baking powder
- ¾ cup unsalted butter, melted and cooled slightly
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1¾ cups all-purpose flour
- 1 tablespoon sparkling sugar
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together granulated sugar and lemon zest until fragrant. Reserve 2 tablespoons lemon sugar for topping. Add brown sugar, salt, and baking powder to remaining lemon sugar. Gradually add melted butter, stirring just until combined. Stir in lemon juice and vanilla. Add eggs, one at a time, whisking after each addition until well combined. Stir in flour until just until combined. Spread batter into prepared pan.
- In a small bowl, stir together reserved 2 tablespoons lemon sugar and sparkling sugar. Sprinkle sugar mixture on top of batter.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack. Using excess parchment as handles, remove from pan. Cut into small rectangular bites. Store in an airtight container for up to 3 days.
