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By Taffey Bakery
Lemon Raspberry Blondies
9 steps
Prep:20minCook:25min
These blondies are dense and chewy blondies! They are full of sweet raspberries in every bite. The lemon and raspberry combo is so dang good!
Updated at: Mon, 27 May 2024 16:39:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories225.1 kcal (11%)
Total Fat10.6 g (15%)
Carbs29.9 g (11%)
Sugars15.5 g (17%)
Protein2.7 g (5%)
Sodium104.9 mg (5%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Preheat oven to 350℉/176℃.
Step 2
Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside
Step 3
In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the brown sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.
light brown sugar¾ cups
zest of lemon1 Step 4
Add in melted butter and whisk in.
unsalted butter½ cupStep 5
Add in lemon juice, egg, and vanilla. Whisk until well combined.
egg1 
vanilla1 Tbsp
lemon juice1 TbspStep 6
Add in flour, baking powder, and salt. Gently mix with a spatula until a soft batter forms.
all-purpose flour1 ¼ cups
baking powder½ tsp
salt¼ tspStep 7
Toss in raspberries and mix in a few times. Don't over-mix!
raspberries¾ cupsStep 8
Transfer into the prepared pan and spread evenly. Add extra raspberries on top.
Step 9
Bake for 25-28 minutes or until the edges are a golden brown and the middle is slightly puffy. A toothpick inserted will come out clean.
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