This blondie (a non-chocolate brownie) is a lemony, tender bar with a Limoncello-spiked frosting. Perfect for Spring baking or Easter!Jump to Recipe
Sometimes serendipity hands you a prize, and these blondies are just that…a prize.
While on a phone conversation with my daughter, she interrupted me by saying “Just what are lemonade brownies?” What? Who said anything about lemonade brownies. Not me. HOWEVER, we both decided that sounded like something we’d like to taste.
After experimenting with four different blondie recipes, I created this Limoncello Blondie…a lemony, tender blondie with a Limoncello-spiked frosting. A winner!
Flavoring Food with Limoncello
As I was experimenting with the different recipes trying to create the “best” blondies, I upped the lemon flavor by adding some Limoncello. Liqueurs can really enhance the flavor of food. Most of the alcohol burns off and you end up with about the same amount of alcohol in your food as if you used vanilla.
These delectable blondies were sent to my kids as an Easter care package when they were in college. I’ve since been requested to make them every Easter!
For another citrus dessert that is great for Easter or Spring, click here.
- 8 x 8 baking pan
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 2 eggs
- 3 Tbsp fresh squeezed lemon juice
- 1 Tbsp fresh lemon zest
- 1/4 tsp Fiori di Sicilia oil optional, but really smells great
- 3/4 cup unbleached all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 Tbsp butter room temperature
- 2 Tbsp Limoncello liqueur
- 1 Tbsp fresh lemon juice
- citrus zest for garnish, can use lemon or orange zest
- Preheat oven to 350 ° F. Spray 8 x 8 baking pan with cooking spray, or alternatively, line the pan with parchment paper making sure it comes above the edge of the pan.
- In a stand mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy (2-3 minutes)
- Turn the mixer to low speed and add eggs, one at a time, mixing until thoroughly blended in.
- Add lemon juice, lemon zest and Fiori oil (if using) to the mix and blend until just combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Fold this dry mix into the lemon batter with a slotted spoon until blended. Do not overmix.
- Spread the batter evenly in the pan and bake for 15-20 minutes until just set, or until toothpick inserted in middle comes out clean. Edges will be light brown. Remove from oven and cool on a rack about 15 minutes.
- When blondies are completely cooled remove from pan. Whisk together all of the icing ingredients except the zest and spread over the top of the blondies with a knife (can blend the icing ingredients together in mixer if preferred).
- With a microplane grater held over the top of the iced blondies, grate lemons and oranges, letting the zest fall lightly on the icing.