- Preheat the oven to 375°F (190°C). Line 24 mini-muffin cups with paper liners.
- For the blondies, cream the butter, sugar and lemon zest by hand (the mixture will remain dense). Beat in one egg and the vanilla, followed by ¼ cup (35 g) flour. Beat in the second egg and the lemon juice until smooth. Stir in the remaining ½ cup (75 g) flour until evenly combined.
- Using two teaspoons, a small mechanical scoop or a piping bag (no tip needed), divide the batter evenly between the muffin cups, filling them three-quarters full. Bake the blondies for 15 minutes, until they brown just a little at the edges.
- Leave the blondies in the tin to cool on a cooling rack. Before serving, dust the blondies with icing sugar or prepare the glaze.
- If glazing the blondies, whisk the icing sugar with the lemon juice until smooth. Spoon enough glaze onto each blondie so that it covers the surface but doesn’t drip over the sides of the little muffin cup (you may need to use a toothpick to coax the glaze into the folds of the paper liners). Let the glaze set for an hour before serving or storing. The blondies will keep in an airtight container at room temperature for up to 4 days. The unglazed blondie bites can be frozen for up to 3 months, and thawed on the counter before glazing or serving.
This batter is best mixed by hand, taking care not to beat or combine too vigorously, so that the blondies bake up dense and moist.
Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020