Lemon Mascarpone Blondies

The best blondie recipe ever. Truly! A classic blondie taken to perfection with tangy mascarpone cheese and lemon.

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Photography Credit: Elise Bauer

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.

Lemon Mascarpone Blondies Recipe

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

Ingredients

  • 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

Method

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.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Lemon Mascarpone Blondies

Showing 4 of 41 Comments

  • Rudy

    Meanwhile i made this recipe……
    Exactly what most people here say…..Very good.
    I just replaced the all-purpose flour with grinded oatmeal wich makes the batter a little brown-colored.Thats ok.
    The taste is still wow……
    I’ll make this gem more in the future.

  • Rudy

    Hello there….the other day i came up this recipe.Looks awesome to me.But i am a little confused….
    In the ingredients list it says on the second line….
    “1 cup (220 g) of tightly packed dark brown sugar”
    And further down on the last line……
    “1 cup (128 g) of all-purpose flour”
    Its about those g(rams)…..” 1 cup (220 g)” and ” 1 cup (128 g)”

    Why the difference in grams?
    Can someone help me out plz?

    I plan to make this recipe coz it looks great

    Thanks

  • Suzi

    We made this recipe and added pecans and walnuts and chocolate chunks instead of the butterscotch chips. We cooked them for 20 minutes and they were very beautiful. They were so amazing! I highly recommend this recipe!

  • Lisa

    They are in the oven right now ^^ The dough is delicious btw

  • Silvertoe

    I just made these tonight, and OMG are they AMAZING!! 5 ***** I didn’t have the cheese called for in the recipe, so I used some cream cheese, sweetened with some powdered sugar…I found that I had to bake them for about 40 minutes and the end result was cakey and moist! Absolutely outstanding recipe that is a keeper in my book and so easy to make! Everyone will love these! Thanks for sharing such and unusual and delicious recipe!

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