Lemon Mascarpone Blondies

Book Update:  I’m in chapter 6 of Positive Psychology and though no through the entire chapter, the one about social support is really interesting.  Basically, social support during good times and bad times actually nearly trumped “not smoking” in indicators of well-being.  I’m not saying go out and smoke… but just that social support was THAT important to health.  Our book club book is The Giver this month.  I thought I had this book and can’t find it!  So annoying when that happens.

Recipe:  These were really yummy warm or cold.  They look even more beautiful if you don’t cut into them hot because they smell so good.  The kids and I loved them.  It was something different and more “spring” I think.  I also wanted to test out subsituting greek yogurt for butter and it worked out!  For example, if a recipe calls for 1 cup of butter, use 1/2 cup of butter and 1/4 cup of greek yogurt (plain of course).  So, you cut the butter in half, but also cut the remaining butter replacement in half for greek yogurt.  I hope that makes sense.

Lemon Mascarpone Blondies
yield 12 servings

1/2 cup butter, melted (or 1/4 cup butter melted and 1/8 cup greek yogurt)
1 cup dark brown sugar
1 egg, beaten
1/4 tsp. Fiori di sicilia or vanilla (in addition to vanilla, 1/4 tsp. of lemon extract would by yummy!)
8 oz. mascarpone cheese*
2 Tb. lemon juice
2 and 1/2 tsp. lemon zest
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 cup AP flour

*many times you can substitute cream cheese for mascarpone.  I thought it would be fun to try something new and used mascarpone.

1.  Preheat oven to 350.  Prep a 8×8 or 9×9 pan with parchment or Baker’s joy spray or butter and flour.

2.  In a great big bowl:  whisk together your butter (and greek yogurt optional) and sugar.

3.  Whisk in the egg and fiori di sicilia or vanilla.

4.  With a fork (or the cheese will catch in the whisk), mix in your juice, zest and cheese.

5.  Once that mixture is totally mixed up, put in the dry stuff:  flour, baking soda, baking powder and salt.  Mix just to combine.  Pour the batter into the pan.

6.  Bake 25-30 minutes.  Watch closely towards the end.  My toothpick was really runny and then all of a sudden a minute later they were browned and baked and ready to go.

7.  Cool on a rack!  Or at least for a little while.  They will cut neatly only when cooled completely.  Or dive in if no one is watching.  Again, we liked these warm or cold from the fridge. They are fine room temp too.

Recipe from Simply Recipes