Lemon Mascarpone Blondies

Guest author Garrett McCord brought these blondies over the other day, a variation of the blondies he made a few months ago. They were outstanding. They lasted all of 20 minutes. My father is still waiting for Garrett to bring him another batch. ~Elise

This is a take on my favorite blondie recipe after one of our commenters mentioned mixing in some lemon and mascarpone cheese. I was intrigued at the idea and went ahead and gave them a try.

They are, to be succinct, astoundingly good!

Lemon Mascarpone Blondies

Creamy, sweet, very soft and with a bit of zing from the lemon they’re incredibly rich with a lot of flavor. A cookie that’s sure to satisfy the most insatiable sweet tooth.

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Yield: Makes 9 blondies


  • 1/2 cup (1 stick, 112 g) of butter, melted
  • 1 cup (220 g) of tightly packed dark brown sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon of vanilla
  • 8 ounces (225 g) of mascarpone cheese
  • 2 tablespoons of lemon juice
  • 2 1/2 teaspoons of lemon zest
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon of baking soda
  • Pinch of salt
  • 1 cup (128 g) of all-purpose flour


1 Preheat the oven to 350°F (175°C). Lightly butter and flour an 8X8 pan (20cmX20cm). Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the lemon juice, zest, and mascarpone cheese and mix thoroughly.

4 Add the flour, baking soda, baking powder, and salt, mix it all together.

5 Pour into the pan and spread evenly. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool on a wire rack. Cut into squares and serve.

Lemon Mascarpone Blondies

Main Ingredients