These Raspberry Lemon Blondies are the perfect chewy cookie bar for the summer, loaded with brown sugar, lemon zest, and raspberries to give them a tangy, and sweet flavor that is practically irresistible!
These Raspberry Lemon Blondies are bright, buttery and bursting with so much fresh flavor. The best real lemon flavor, with the tangy burst of raspberries gives so much flavor – with simple ingredients, and all made one bowl, no stand mixer needed.
Why you’ll Love this Recipe
- One Bowl: A perfect quick and easy recipe whipped up in just a few minutes, with just a few ingredients. You’ll be digging in in no time!
- Chewy Texture: The perfect crunchy edges, chewy centers, these bars are buttery and so delicious!
- Tangy and Sweet Flavor: The balance of the sugary bars, paired with tangy lemon zest, and tart and sweet raspberries is a match made in heaven!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Raspberry Lemon Blondie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter
- Brown Sugar
- Eggs
- Lemon Juice
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt
- Raspberries
How to make Lemon Raspberry Blondies
Step 1: Cream the butter and sugars together. Mix the melted butter, brown sugar, and granulated sugar together in a large bowl for about 2 to 3 minutes until the mixture is light in color, and fluffy.
Step 2: Add in the eggs, lemon zest, lemon juice, and vanilla and stir them into the mixture until just combined.
Step 3: Add in the dry ingredients; flour, baking soda, and salt and stir it together until you have a nice soft cookie dough. Add in the raspberries.
Step 4: Bake the Bars. Press the cookie dough evenly into a greased 9×13 pan. Bake the bars until golden, or a toothpick inserted in the middle comes out clean. Let the bars cool, then slice!
Tips and Tricks:
- Melted Butter – Melting your butter, then letting it cool slightly will give your bars an extra chewy texture.
- Do not Over Bake – Keep an eye on the blondies while baking, you want them to just be set in the center but they will keep cooking when taken out of the oven. We want to avoid dry bars, and keep them nice and chewy.
- Add white chocolate chips – For a little extra sweetness and texture, stir in 1/2 cup to 1 cup white chocolate chips.
- Cool before Slicing – For clean and even slices cool the bars at room temperature for about an hour, then for an hour or two in the fridge before slicing.
Storage Instructions
Store the blondies in an airtight container at room temperature for up to 3 days. Because of the raspberries the bars will soften up a bit and become more cakey and less chewy as they sit. You can also freeze the bars in a freezer safe container for up to 3 months. Thaw at room temperature before enjoying.
These Lemon Raspberry Blondies are the perfect balance of sweet and tart, soft and chewy. They’re so fresh and perfect for a treat to brighten anyone’s day!
More Lemon Recipes:
- Lemon Creme Wafer Cookies Recipe
- Lemon Bars
- Lemon Sorbet
- Lemon Zucchini Bread
- Lemon Cream Pie
- Lemon Shortbread Cookies with Lemon Icing // Best Christmas Desserts
- Lemon Thumbprint Cookies // Best Christmas Desserts
If you try these Raspberry Lemon Blondies, please leave a 🌟 rating , and let me know how it went in the comments below. I love hearing from you!
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Raspberry Lemon Blondies
Ingredients
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 TBS lemon zest
- 1 TBS fresh lemon juice
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups raspberries
For the Topping:
- 1 cup Lemon Buttercream Frosting
- Freeze Dried Raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper, and lightly grease with nonstick spray. Set it aside.
- Add the butter and sugars to a large bowl and mix together for a couple minutes until combined. 1 cup unsalted butter, 1 cups brown sugar, 1/2 cup granulated sugar
- Add in the eggs, lemon juice, and vanilla extract and stir until completely combined. 2 large eggs, 1 1/2 TBS lemon zest, 1 TBS fresh lemon juice, 1 tsp vanilla extract
- Add the dry ingredients, flour, baking powder, and salt. Stir into the mixture until combined. 2 1/2 cups all purpose flour, 3/4 tsp baking powder, 1/2 tsp salt
- Add in the raspberries and gently fold them into the cookie dough batter. 1 1/2 cups raspberries
- Scoop batter (it is thick) into the prepared pan and spread to the edges of the pan.
- Bake for 30 to 35 minutes, or until the edges are golden, and a toothpick inserted in the middle comes out clean.
- Cool, before slicing into the bars and enjoying.
For the Topping:
- Spread Lemon Frosting over the top of each cookie bar if desired. Sprinkle tops with freeze dried raspberries. 1 cup Lemon Buttercream Frosting, Freeze Dried Raspberries
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