Strawberry Lemon Blondies Recipe
These Strawberry Lemon Blondies are a burst of sunshine in every bite, blending the zesty tang of lemon with the sweet juiciness of fresh strawberries. With a golden, chewy base and pockets of fruity goodness, they’re the perfect balance of rich, buttery texture and bright, refreshing flavor.
Ingredients
Blondies
- 1 cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups chopped strawberries
- ¾ cup white chocolate chips, optional
Glaze
- ½ cup freeze dried strawberries
- 2 Tablespoons hot water
- 1½ cups powdered sugar
- 2 Tablespoons heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F and line a 9 X 9 inch cake pan with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in the bowl of a stand up mixer on medium-high speed for 2-3 minutes. The mixture should become fluffy and significantly lighter in color.
- Add the egg and the egg yolk and mix on medium speed until combined. Add the lemon juice and lemon zest and mix until incorporated.
- Measure the flour, baking powder, and salt directly into the bowl with the butter/sugar/egg mixture. Mix on low speed until incorporated.
- Gently fold the strawberries and the white chocolate chips into the batter.
- Spread the blondie batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Add the freeze-dried strawberries to a spice grinder and grind until fine.
- In a medium-sized mixing bowl, whisk together the freeze-dried strawberries and the hot water. Allow the mixture to sit for a couple of minutes before whisking again until smooth.
- Add the powdered sugar, milk, and lemon zest. Whisk until smooth. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time. If the glaze is too thick, add more heavy cream, 1 teaspoon at a time.
- Using a rubber spatula, spread the glaze over the top of the cooled blondies.
- Slice the dessert into squares and serve.
Nutrition
Calories: 454kcalCarbohydrates: 63gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 76mgSodium: 216mgPotassium: 242mgFiber: 2gSugar: 42gVitamin A: 557IUVitamin C: 134mgCalcium: 61mgIron: 4mg
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