Delight in the zesty charm of our Strawberry Lemon Blondies, showcasing juicy fresh strawberries and zesty lemon juice. This recipe offers a tantalizing twist with its rich, tangy flavors, perfectly complemented by a sweet strawberry lemon glaze. Ideal for a quick, homemade treat that’s both flavorful and fuss-free.
Servings: 12
Ingredients
For the Blondies:
- 1 cup approximately 6 ounces of fresh strawberries
- 1 cup 227 grams of unsalted butter, melted and subsequently cooled
- 3/4 cup of granulated sugar
- 1/2 cup of light brown sugar
- 2 large eggs maintained at room temperature
- 1/4 cup of lemon juice freshly squeezed (approximately from one large lemon)
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon zest from roughly one lemon
- 2 1/4 cups 270 grams of all-purpose flour
- 1 teaspoon of cornstarch
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
For the Strawberry Lemon Glaze:
- 1 cup of powdered sugar
- 1 tablespoon of strawberry puree from about 2 strawberries
- 1 tablespoon of lemon juice
Instructions
-
Oven Preparation: Initiate the process by preheating your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by lining it with parchment paper, ensuring an overhang on the sides to facilitate easy removal of the blondies once baked.
-
Strawberry Preparation:Â Commence by thoroughly washing the strawberries. After pat drying and hulling, dice them into small pieces. Lay these pieces out on a paper towel-lined plate in a single layer to air dry. This is crucial to prevent excess moisture during the baking process.
-
Batter Preparation:Â In a substantial mixing bowl, combine the melted butter with both granulated and brown sugars, whisking until the mixture achieves a smooth consistency. Incorporate the eggs, freshly squeezed lemon juice, vanilla extract, and lemon zest, mixing thoroughly to ensure a uniform blend.
-
Dry Ingredients:Â In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually introduce these dry ingredients into the wet mixture, stirring until just half combined to avoid overmixing.
-
Incorporating Strawberries:Â Add the prepared, diced strawberries to the mixture, folding gently to distribute them evenly without overworking the batter.
-
Baking:Â Transfer the final batter into the lined baking pan, spreading it evenly across the base. Place in the preheated oven and bake for approximately 30-35 minutes. The blondies should appear lightly browned at the edges, and a toothpick inserted in the center should emerge with a few moist crumbs attached.
-
Cooling:Â Allow the baked blondies to cool completely within the pan, situated on a wire rack.
-
Glaze Preparation:Â While the blondies are cooling, prepare the glaze by whisking together powdered sugar, strawberry puree, and lemon juice until the mixture is smooth and free of lumps.
-
Finishing Touch:Â Once the blondies have cooled, drizzle the prepared glaze over the top, spreading it to cover evenly. Allow the glaze to set for approximately 15 minutes.
-
Serving:Â Cut the blondies into square portions and serve.
