Strawberry Lemon Blondies Recipe

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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: 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: 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: 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: Add the prepared, diced strawberries to the mixture, folding gently to distribute them evenly without overworking the batter.
  • Baking: 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: Allow the baked blondies to cool completely within the pan, situated on a wire rack.
  • Glaze Preparation: 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: 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: Cut the blondies into square portions and serve.
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