Lemon Mascarpone Blondies

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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

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  • Yield: Makes 9 blondies.

Ingredients

  • 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

Method

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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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

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Showing 4 of 36 Comments

  • Lisa

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

  • Lauren

    Yum! I’ve been looking around for a good blonde recipe, and I think this is the winner. I had the most delicious mascarpone cheesecake last week, and now all I want is to experiment more with it. :)

  • Stephanie

    Hello. This is the first time I am commenting on this site, however, I take all my recipes from this blog because they have ALL turned out great! My husband made these for me last week, and I have to say they are the best treat I have ever eaten. He follows directions exactly and they looked just like the picture. They are very rich and dense which is what I love. I don’t think they were too buttery. I have a convection oven and it took the whole 30 minutes to bake. Thanks for a great blog!

  • Lbaking

    These were quite delicious and different from anything I’ve ever eaten before. The closest comparison I could make would be a cross between a lemon bar (from the creaminess of the mascarpone) and a lemon cake (from the dense, but cake-like texture). The flavor was amazing, very lemony. The texture was moist, but a bit too buttery. I wonder if cutting the amount of butter would disturb anything… This was a great and very unique creation! I would definitely make these again, but try cutting the butter.

  • amy

    There were scrumptious – a little cakey but when I make them again I’ll rework the baking soda. I have a meyer lemon tree and am always looking for recipes with lemon. thank you!

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