Description
These Strawberry Lemon Blondies are a delightful twist on traditional blondies, combining the fresh, tart flavor of lemon with juicy strawberries for a moist, flavorful treat. Baked to golden perfection and optionally topped with a tangy lemon glaze, these blondies make a perfect dessert or snack for any occasion.
Ingredients
Scale
Blondies:
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, diced (patted dry if very juicy)
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tsp fresh lemon juice (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, whisking until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined—be careful not to overmix to keep the blondies tender.
- Fold in Strawberries: Gently fold in the diced strawberries with a spatula, distributing them evenly throughout the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (avoid wet batter). Let cool completely in the pan.
- Optional Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled blondies for an extra burst of lemon flavor.
- Serve: Use the parchment overhang to lift the blondies out of the pan. Cut into 16 squares and serve.
Notes
- Ensure the strawberries are patted dry if very juicy to prevent the batter from becoming too wet and soggy.
- Do not overmix the batter after adding flour to keep the blondies tender and moist.
- You can substitute fresh lemon juice with bottled lemon juice if fresh is unavailable, but fresh is recommended for the best flavor.
- The glaze is optional but adds a lovely tangy sweetness; adjust the lemon juice in the glaze to get the desired consistency.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a vegan butter alternative.
