Chewy Lemon Blondies

Step 1: Preheat the oven to 350ºF with a rack in the center. Lightly grease an 8- or 9-inch square pan and line it with a parchment sling.

Step 2: Make the lemon sugar topping: In a small bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant, then set aside.

Step 3: Make the blondies: In a large bowl, whisk the melted butter, brown sugar, granulated sugar, and salt until smooth and shiny, and all the butter is absorbed.

Step 4: Add the egg, egg yolk, lemon extract, and lemon zest. Whisk until well combined.

Step 5: Add the flour, baking soda, and Lemon Crumbles. Stir with a flexible spatula to make a thick batter.

Step 6: Transfer the batter to the prepared pan and spread it into an even layer with the spatula or your hands. Sprinkle the lemon sugar topping over the batter.

Step 7: Bake for 28 to 32 minutes in an 8-inch pan, or 24 to 28 minutes in a 9-inch pan, until the edges are browned and the top is slightly cracked. Remove from the oven and let cool completely in the pan.

Step 8: Remove the blondies from the pan and cut into 16 squares.

Step 9: Store leftovers in an airtight container at room temperature for several days, or freeze them for longer storage.