Ingredients:
For the Blondies:
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped fresh strawberries (about 5-6 strawberries)
For the Lemon Glaze (optional but recommended):
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch square baking pan with parchment paper for easy removal.
- Prepare the Blondie Batter:
- In a large bowl, whisk together the melted butter and sugar until smooth and well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the chopped strawberries, making sure they’re evenly distributed in the batter.
- Bake the Blondies:
- Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
- Let the blondies cool completely in the pan on a wire rack.
- Prepare the Lemon Glaze:
- While the blondies are cooling, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
- Glaze and Serve:
- Once the blondies are completely cooled, drizzle the lemon glaze over the top. You can spread it out evenly with a spatula or leave it in a zigzag pattern for a fun design.
- Cut the blondies into squares and serve!
Tips:
- Fresh Strawberries: For the best flavor, use fresh, ripe strawberries. If using frozen strawberries, make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.
- For Extra Lemon Flavor: If you love lemon, you can increase the lemon zest or add a bit more lemon juice to both the blondie batter and glaze.
- Storing: These blondies can be stored in an airtight container at room temperature for up to 3-4 days or refrigerated for up to a week.
Notes:
- Freezing: To freeze, place the cooled blondies in an airtight container and store them in the freezer for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving.
- Other Fruit Options: You can substitute the strawberries with other fruits, such as raspberries or blueberries, for a different twist.
Nutrition (per blondie, assuming 16 servings):
- Calories: 220–250 kcal
- Fat: 12g
- Carbohydrates: 29g
- Sugar: 18g
- Protein: 2g
- Cholesterol: 40mg
