Lemon mascarpone blondies

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.

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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 Print Options Add to shopping list 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.
Makes 9 blondies.