Fudgy Strawberry Lemon Blondies
These Strawberry Lemon Blondies are the perfect intersection of a fudgy brownie texture and the bright, zesty flavors of summer. Each bite is packed with fresh strawberries and finished with a naturally pink strawberry-lemon glaze.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 16
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup diced fresh strawberries
1 cup powdered sugar, sifted (measure before sifting)
1 Tbsp strawberry puree (from ~2 large strawberries)
1 Tbsp lemon juice (as needed for consistency)
Instructions
1. Preheat the oven to 350F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. Cream the room temperature butter and sugar together in a large bowl until light and fluffy. Beat in the egg until fully incorporated.
3. Add the 1/4 cup lemon juice. Note: the mixture may look slightly curdled or separated at this stage; this is normal.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until no dry flour remains.
5. Gently fold in the diced strawberries by hand to avoid mashing them.
6. Spread the thick batter into the prepared pan using an offset spatula. Bake for 30-35 minutes until the edges are golden and a toothpick comes out moist but not wet.
7. While blondies cool on a rack, prepare the glaze by whisking powdered sugar, strawberry puree, and lemon juice until smooth.
8. Spread the glaze over the completely cooled blondies. Let it set before slicing into squares.
Notes
Measure flour using the fluff, scoop, and level method to avoid dry blondies.
For the puree, blend 2 strawberries and strain through a fine-mesh sieve.
If the glaze is too thin, add more powdered sugar; if too thick, add a drop more lemon juice.
Store in an airtight container at room temperature for 2 days or refrigerate for 4 days.