Can I use regular sugar instead of Swerve?

Absolutely. Swap in your favorite granulated or brown sugar. The recipe adapts effortlessly and the blondies will be every bit as moist and sweet.

Can I make this recipe gluten-free?

Yes! Certified gluten-free oat flour or a 1:1 gluten-free flour blend works beautifully. Be sure your white chocolate chips are gluten-free, too.

Do I have to use protein powder?

Not at all. You can simply leave out the protein powder and add a touch more flour if needed. The bars may be a hint less structured, but still delicious.

What’s the best way to get clean cuts?

Let the blondies cool completely before slicing, and use a sharp knife wiped clean between cuts. For extra perfection, chill the slab briefly to firm it up.

Lemon Blondies Recipe

Name: Lemon Blondies Recipe
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: Main Ingredients; 2.5 tbsp coconut oil, melted; 2 eggs, room temperature; 1 tsp vanilla extract; 2.5 tsp lemon extract; 4 tbsp unsweetened vanilla almond milk; 1/4 cup Swerve brown sugar replacement; 1/2 tsp salt; 1 1/4 cups oat flour (150g); 2 tbsp vanilla protein powder (12g); 1/2 tsp baking powder; 1/2 cup white chocolate chips; Optional Toppings; Fresh lemon slices or candied lemons

Fresh, bright, and irresistibly chewy—these Lemon Blondies bring a burst of citrusy joy to your dessert table with minimal effort. They’re quick to mix together, bake up in just over ten minutes, and land squarely in that sweet spot between brownie and cake. The soft crumb, zingy lemon flavor, and melty white chocolate chips make these bars a crowd-pleaser, all without a lengthy ingredients list or complicated steps. Lemon Blondies are a life-saver for busy weeknights when you want a homemade treat, fast, and don’t want to skimp on deliciousness.

Why You’ll Love This Recipe

Easy and Fast: You’re only about twenty minutes away from warm, zesty blondies cooling on your counter. No mixer or fancy skills required.
Big Lemon Flavor: Lemon extract infuses every bite, while a finishing touch of fresh or candied lemon on top delivers extra punch.
Better-for-you Twists: Oat flour and protein powder not only add nutrition but also give these bars a fantastic, tender chew.
Unbeatable Texture: Moist, fudgy, and packed with creamy white chocolate chips, these blondies are never dry.
Customizable: Suit your pantry or tastes—swap out ingredients with ease and add your favorite mix-ins!

Ingredients You’ll Need

Here’s what makes these Lemon Blondies both unique and effortless:

Coconut Oil: Adds subtle richness and keeps the blondies perfectly moist. Melt it first for easy mixing.
Eggs: Room temperature is key for that ultra-smooth batter—binds everything together and gives a delightful, cakey bite.
Vanilla & Lemon Extract: The ultimate flavor boosters; the lemon extract is the hero here.
Unsweetened Vanilla Almond Milk: Brings moisture and subtle flavor, while keeping things dairy-free if you want.
Swerve Brown Sugar Replacement: For sweetness without the sugar rush. Regular sugar or another sweetener work, too.
Salt: Balances the sweetness and enhances all those sunny lemon flavors.
Oat Flour: For a light, delicate crumb and a wholesome twist. Don’t have oat flour? Use all-purpose or gluten-free flour.
Vanilla Protein Powder: Gives the blondies a little lift and structure—plus, a tiny bit of extra protein!
Baking Powder: Your classic leavener, for gentle rise and soft texture.
White Chocolate Chips: Sweet, creamy, and a gorgeous complement to the lemon.
Tip: For extra flair, top with fresh lemon slices or candied lemon before serving!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Why not put your own spin on these Lemon Blondies?

Blueberry Burst: Fold in a handful of fresh or frozen blueberries for a berry-lemon combo.
Nutty Crunch: Chopped pistachios or almonds would be perfect here.
Dairy-Free: Stick with plant-based chocolate chips.
Drizzle: Add a simple lemon glaze—just mix powdered sugar with lemon juice and pour over the cooled blondies.
Make it Gluten-Free: Use certified gluten-free oat flour or your favorite gluten-free baking blend.

How to Make Lemon Blondies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 300°F. Line an 8×8-inch baking pan with parchment paper, letting some hang over the sides—trust me, this makes for the easiest removal.

Step 2: Mix Wet Ingredients

Melt your coconut oil. In a bowl, whisk it together with the eggs (let them come to room temp), vanilla extract, lemon extract, and almond milk. Whisk until everything is silky smooth.

Step 3: Sweeten and Season

Add your brown sugar replacement and salt to the wet mix. Stir vigorously until the sugar is fully dissolved—no gritty bits, please.

Step 4: Add Dry Ingredients

Right into the same bowl, add your oat flour, vanilla protein powder, and baking powder. Mix until you get a thick, luscious batter with no streaks of flour.

Step 5: Fold and Fill

Gently fold in those white chocolate chips. Pour the batter into your lined baking pan and smooth the top with a spatula so it’s nice and even.

Step 6: Bake and Cool

Pop the pan in the oven for 13 minutes. When done, let the blondies sit in the pan until cool—this helps them firm up for perfectly shaped bars.

Step 7: Top and Serve

Cut into 12 squares. For maximum lemon appeal, top each square with a slice of fresh lemon or a piece of candied lemon before serving.

Pro Tips for Making the Recipe

Room Temp Eggs: Cold eggs can cause the coconut oil to solidify. Let them sit on the counter for a bit first.
Don’t Overbake: The blondies should look set but slightly soft in the center. They’ll firm up as they cool.
Smooth the Top: A silicone spatula works magic to get every corner just right.
Pan Lining Matters: Extra parchment on the sides means you can lift the blondies out in one go—no sticking!
Freshness Counts: Lemon extract is much more potent than lemon juice. Don’t skimp!

How to Serve

Lemon Blondies are melt-in-your-mouth delicious on their own, but you can pull out all the stops:

With Tea or Coffee: The citrusy tang goes beautifully with a hot mug in the afternoon.
Paired with Fruit: Serve with a salad of mixed berries for a fresh, vibrant contrast.
Elegant Plating: Add a drizzle of lemon glaze or a dusting of powdered sugar for a simple dessert upgrade.
Picnic-Perfect: Their sturdy texture means you can pack them for a snack on the go.

Make Ahead and Storage

Storing Leftovers

Keep any extras in an airtight container at room temperature for up to three days. They’ll stay soft and flavorful!

Freezing

To freeze, wrap bars individually in plastic and pop them in a freezer-safe bag. They hold their flavor and texture for up to 2 months. Thaw them on the counter or gently warm in the microwave.

Reheating

These blondies are great at room temperature, but if you’re after gooey, warm bliss, a quick 5-10 seconds in the microwave does wonders.

FAQs

Can I use regular sugar instead of Swerve?

Absolutely. Swap in your favorite granulated or brown sugar. The recipe adapts effortlessly and the blondies will be every bit as moist and sweet.
Can I make this recipe gluten-free?

Yes! Certified gluten-free oat flour or a 1:1 gluten-free flour blend works beautifully. Be sure your white chocolate chips are gluten-free, too.
Do I have to use protein powder?

Not at all. You can simply leave out the protein powder and add a touch more flour if needed. The bars may be a hint less structured, but still delicious.
What’s the best way to get clean cuts?

Let the blondies cool completely before slicing, and use a sharp knife wiped clean between cuts. For extra perfection, chill the slab briefly to firm it up.

Final Thoughts

You owe it to yourself to try these Lemon Blondies as soon as possible. The bright citrus, fudgy texture, and simple prep make them a weeknight winner and a surefire hit at any gathering. Take this recipe, play with it, and enjoy the sunshine it brings to your kitchen—one bite at a time!