Lemon Mascarpone Blondies

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

  • Prep time: 15 minutes
  • Cook time: 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.

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  • Jacqui

    These were delicious, made exactly to the recipe. Like a lemon cheesecake combined with the texture of a brownie. Everyone I shared them with raved about them. I’ll definitely be making these again (and again and again).


  • 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


    • Emma Christensen

      Hi, Rudy! The difference is because brown sugar weighs more than flour, the same way a cup of rocks would weigh more than a cup of feathers. Hope that helps!

      • Rudy

        Ok. Thanks for clearing that out.

        • Bunnie

          Looks like this comment is a year old, but to help anyone else…TIGHTLY PACKED means you shove, cram and push as much brown sugar as possible into a dry cup measure. It is full of fluff. Usually brown sugar is the only ingredient you tightly pack. Flour measure on the other hand is best dusted into the dry cup. Never scoop your required cup directly from the flour canister. Use the scooped amount to fall in to the cup measure-better yet, sift it into you cup, then start blade level it off. If you scoop you will end up with TOO Much flour and the end result will be dry and too heavy. : ) hope that helps.

  • 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

  • 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!

  • Sun Jae

    Dear Elise and Garrett,

    Hello from Belgium, the land of chocolate and beer ^_^ I made these blondies about a week ago and they were a true wonder! I had the cake-like texture at first, but once they cooled down, it’s was a sort of mix between a brownie texture and a dense cake. I loved it!

    I have a little question though, I hope you’ll be able to help me out: I made these again tonight, I followed the recipe to the letter, just like I did the first time, but my blondies came out very very “buttery”. My fingers were very oily after I touched them and when I took a bite, it was like if my mouth had been rubbed in butter. I really don’t understand what went wrong except that I’m not a great cook :p Was the butter too hot/not hot enough when I mixed it with the sugar? Did I butter my pan too much? It must a beginner’s mistake but if you have any idea as to what happened, I’d be most grateful for your advice.

    Thanks a million!

    PS: all the other recipes I found and made from your blog were all great succes (the butterscotch cookies being a total killer!!).

    You got beat the butter in like a crazy person to fully incorporate it, otherwise it has a chance of rendering out during baking. ~Garrett

  • HobbyWizard

    Pretty good, but this recipe bears little flavor resemblance to blondies. It’s reminiscent of lemon cheesecake in taste, with the consistency of a blondie.

  • Andrea

    I’ve made these a few times and I love them; this is coming from someone who normally doesn’t like blondies or lemon-flavored desserts. For me, the only finicky part of this recipe is zesting the lemon; I always end up with a lot of lemon stuck to my grater instead of in my blondie mix. Until I trade my box grater for a microplane, I’m using McCormick Gourmet Collection lemon peel as a substitute (it’s like dried lemon zest). It reconstitutes enough that you don’t end up with crunchy lemon bits, although I imagine soaking the lemon peel in water beforehand would soften it further, and the flavor is still great.

  • Sofia

    I made these with Meyer lemons instead of Eureka… they’re great. Really easy recipe, and they made my kitchen smell amazing. Thanks, Garrett and Elise!

  • 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!

  • mpls lisa

    Decided to make a care package for my son that just moved out of town and thought he and the roomies would enjoy these. I thought they were yummy but I am also a big fan on anything with lemon. Thanks!

  • Silvertoe

    I would looove to make these. However, I don’t have marscarpone cheese…can I substitute it with Ricotta? As anyone tried that? My only concern is that the finished product won’t taste as sweet as it would with the marscarpone…..any advice you could give would be great! Grazie!

  • tahitia

    I made these yesterday and OMG they were sooooo good. I am in love with these. Although I left out the baking soda because I didn’t know that I was out till I got there. It came out more cake like then blondie like. And it was still good.

  • Brie

    I just popped these godly looking blondies into the oven. Thank you so much for putting this bit of heaven onto your website!


  • Marcy

    Wow, these are just ridiculous. So good! This website is incredible, I’ve now made about 10 of the recipes all to perfect results. Thanks, Elise!

  • Carrie

    I didn’t have the cakey problems like other people did. Mine were super dense and chewy. I think I should have added more lemon juice as it wasn’t lemony enough for me, but wow these were so good!

  • Lisa Reedy

    YUMMY! Mine too came out cakey, but the taste is delicious and 30 minutes was the perfect time to bake. They made the house smell amazing while baking.
    Thanks, Garrett!

  • Brenda

    I just made these, doubled the recipe baked for about 30-35 mins till they were just done and they were easy to make and just delicious. I’m passing this recipe on. Thanks.

  • Karla

    Just finished making them, we made sure to let them cool! Nice and brownie-ish density and the cuts came out perfect without pulling and tearing! So hard to be patient when it smells SOOOOOO good!

  • alegre

    Mine, too, turned out fluffy and cakey, but so amazingly velvety smooth! I also had to increase the baking time by 15 min. A friend tried it and also remarked at the delightful texture. We put the leftovers in the fridge and it became dense and more brownie-like the next day.

  • LGarrison

    These were absolutely divine! They were light, sweet, soft, and refreshing. I would highly recommend.


  • Joanna

    I made these over the weekend and they were delicious!

  • vcave

    I made these on Saturday. They were the perfect combination of sweet and tangy. They needed nothing else but good times with good friends. I did have to increase the baking time to about 40 minutes. They were really fluffy once they were taken from the oven but fell into this glorious, dense brownie cookie. Kudos on a really fantastic recipe!

    Glad you liked them! That fluffy rise and eventual fall when cooling is exactly what you want. Be sure to always let this cool completely on a wire rack before cutting into them. ~Garrett

  • Daria

    I made these over the weekend and while they were delicious, they turned out more cake-like than brownie-like. I wonder if I did something wrong or if others turned out similarly. What can I do to avoid it from being so cake-y? Thanks!

    Hmm, very odd. I make this recipe the same every time and never have I encountered cake-like consistency. The reason we use baking soda is because the lemon juice creates extra acid in addition to the acid in the powder, and the baking powder’s acids may not be consumed in the baking process, hence the need for baking soda to help balance this. A side effect may be extra, unintentional rise and leavening. My advice would be to maybe cut out some of the baking powder. Also though, sometimes things just happen in baking. I have had a case where my regular blondies came out fluffy as an angel cake for reasons unknown to me. ~Garrett

  • Amanda

    Finally made these after falling in love with the other blondie recipe. Fantastic! I used a lot more lemon zest though as I enjoy a really lemony dessert.

  • Claudine

    These look delicious. The regular old blondies from Garrett are my absolute favorite. I bet these will be just as amazing. Thanks for posting the recipe.

  • Christina

    Seriously Yummy!!!! Thanks very much for sharing this recipe. It couldn’t have been easier.

  • Mandy

    This recipe smelled great in the oven and tastes even better, but mine came out a little cakey. I double-checked the recipe, and I followed the instructions carefully, but this happens to me when I make brownies as well. I really want to have that nice crisp brownie top and chewy texture. Any suggestions for me?

  • jodie

    Thanks for a new biscuit recipe. Can you tell me if baking soda is bicarb soda? I live in Australia and some of your terms are a bit different. Cheers :O)

    They are indeed the same thing; it also goes by cooking soda and baking soda. ~Garrett

  • Heidi

    For those who have difficulty cutting brownies without making “crumbles”…let cool a bit and use a plastic knife. Works every time!!!

  • judiu

    I love the idea of these blondies, but I love the combination of lemon and chocolate, too. Do you think this would work swirled into a batch of brownie batter and baked in a 9 x 13 pan? Gonna have to try that!

    I haven’t combined a brownie recipe and the blondie recipe, so I am not sure. ~Garrett

  • libet sparks

    Mascarpone cheese is very similar, but much better, than cream cheese. Where I live it is hard to get at times. So anyone who has no idea where to get it for a recipe just substitute it? Although when eating the cheese straight, say like on toast, don’t substitute.

  • Heidi

    I want to be able to make it in a 9 X 13 pan. How do I adjust recipe for that? Need to feed masses!

    My suggestion would be to make a double recipe. You may need to increase the baking time so be sure to keep a close eye on it. ~Garrett

  • 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!

  • 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 :)

  • 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