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 Blondie…a lemony, tender blondie with a Limoncello-spiked frosting. A winner!
Perfect Blondies for Easter
Initially I thought I would ship these blondies to my college kids in an Easter care package. As I was experimenting with the different recipes trying to create nirvana blondies (hey I like that name, maybe that’s what I’ll call them), I received a surprise package of Easter cookies from Cookie Temptations. Well, the blondies are scrumptious in taste, but as far as festive decor goes the cookies won hands down for the care package. So….I decided to save some blondies out for Easter treats for the hubby and I, and then freeze the rest for a future care package for the kids.
Recipe for Lemonade and Limoncello Blondies:
- 1/2 cup (1 stick) unsalted butter, at 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 powderedsugar
- 2 Tbsp butter, room temp
- 2 Tbsp Limoncello
- 1 Tbsp lemon juice
- lemon zest from lemons for garnish (can also use orange zest for more color)
- Preheat oven to 350 degrees. 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.
- 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.