27. 06. 2014

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Lemon-Lime Skillet Blondies | The Baking Robot

This recipe is the result of some pretty complicated robot math. Example:

Blondies = no chocolate
No chocolate = healthy

To make these even healthier* I’ve added lemons and limes, which are fruits! Fruit is good for you!

*Uhh.

Lemon-Lime Skillet Blondies | The Baking Robot

Okay, okay! None of this is true!* Though since it’s hot and humid right now where I live, I didn’t need very much convincing that this was the right time for lemon and lime inspired desserts.

*Well, lemons and limes ARE fruits.

I love skillet recipes because they’re so easy and quick to put together, and this is no exception. The blondies are delightfully tangy without being sour* – it’s the glaze that really pulls it together.

*I was going to use the word “moist” to describe these but I know that word really freaks some humans out, so in the interest of keeping my readers, I’ve omitted that from the description.*

*Oops.

Lemon-Lime Skillet Blondies | The Baking Robot

Lemon-Lime Skillet Blondies
adapted from Fat Witch Brownies and The Kitchn

1-3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1-3/4 cup light brown sugar, packed
2 eggs
1 tbsp lemon juice (about 1/2 of a lemon)
1 tbsp lime juice (about 1 lime)
1 tsp vanilla extract
1/2 tbsp lemon zest (about 1 lemon)
1/2 tbsp lime zest (about 2 limes)

for the glaze

1 tbsp lemon juice (about 1/2 of a lemon)
1 tbsp lime juice (about 1 lime)
1-1/2 cup powdered sugar
1/2 tbsp water, if necessary

1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking powder, and salt. Set aside for now,

2. In your cast iron skillet (mine is 12 inches) melt the butter completely over medium-high heat. Once melted, add the light brown sugar, making sure to coat the bottom and about halfway up the sides of the skillet. Stirring constantly, melt the brown sugar into the butter. 

3. Add the butter/brown sugar into the flour mixture (it will be dry). Stir in eggs, lemon and lime juice, and vanilla. Mix in lemon and lime zests. Transfer the batter back into the skillet, and bake for 20-25 minutes, or until the blondies are golden brown on top and set in the middle.

4. Remove skillet from oven and let cool before drizzling with glaze.

5. To make the glaze, stir in lemon and lime juice with the powdered sugar. If the glaze is too thick to drizzle, add up to 1/2 tablespoon of water, until the glaze is to your desired consistency. Using either a piping bag, plastic bag, or even a fork, drizzle the glaze over the blondies. You can also spread the glaze on top with an offset spatula or the back of a spoon.

 

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3 responses to “Lemon-Lime Skillet Blondies”

  1. dina says:

    skillet cookies are so fun to make. i love the flavor of this one!

  2. This sounds amazing. I’m a big lemon/lime fan too – especially in the summer. Sadly it’s way too hot to do any baking right now so I’ll have to wait awhile before I can try this.

    ps – dark chocolate is good for you! 🙂

    • Cybidon says:

      I know, it’s now hot enough here that I’ve limited myself to ice cream and popsicles. Turning on the oven is just asking for it. 🙂

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