These Blonde Lemon Brownies are wonderfully tangy, sweet, and moist dessert bars. They have a dense texture like a fudgy brownie, and are topped with a creamy lemon icing for the ultimate lemon dessert.
Preheat oven to 350 degrees Fahrenheit. Grease a 13x9-inch baking dish with cooking spray. Set aside.
For the Brownies: Cream the butter and sugar. Add the eggs and mix well. Add the lemon zest and juice. Mix until incorporated and scrape bowl.
Combine the salt and flour. Add dry ingredients to the wet ingredients and mix until just combined.
Spread batter into the prepared 13x9-inch pan. Bake at 350 degrees Fahrenheit for 25-30 minutes, until a toothpick comes out clean from the center. The top and edges will be lightly browned.
For the Icing: In a large bowl with an electric hand mixer, beat the cream cheese and butter until smooth. Add the lemon zest, 1 Tbsp of lemon juice, and the powdered sugar. Mix until incorporated. Add up to 1 Tbsp more lemon juice if needed, depending on desired taste/consistency. (Consider adding 1 tsp of extra lemon juice at a time.)
Spread icing over cooled brownies. Cut and serve. Store Blonde Lemon Brownies at room temperature (72 degrees Fahrenheit) or in the refrigerator, as desired.
Notes
*This recipe needs about 3-4 fresh lemons.*1 lemon = about 1 tsp zest & 2-3 Tbsp juice.