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. 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

  • Yield: Makes 9 blondies.


  • 1/2 cup of butter, melted
  • 1 cup of tightly packed dark brown sugar
  • 1 egg, lightly beaten
  • 1/4 teaspoon of vanilla
  • 8 ounces 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 of all-purpose flour


1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. 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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Showing 4 of 37 Comments

  • Lillianne

    Can you tell me how you cut the brownies so neatly? Mine are always so broken up and crumbly on the edges.

    Lillianne, the best thing you can do is to let them cool down completely and cut slowly with a serrated knife. ~Garrett

  • tastyeatsathome

    I recently bought some mascarpone cheese, and have precisely the amount required for this recipe! I was hoping for something more inventive than making tiramisu, and this is it!

    And Garrett, I agree, waiting for them to cool down completely before cutting is the way to go, but oh, that’s sooo hard when they smell sooo good!

    Thank you both for sharing this recipe!

  • Neha

    I made these beautiful blondies this evening & served them with vanilla ice cream on the side & they were just SPLENDID! Thank you very much :)

  • Darby "The Dessert Diva"

    Wow, Garrett and Elise…Thanks for the cool props! Now I can tell my husband… “See! See how all this baking I do pays off???” Glad you liked them, we sure do!

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