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Strawberry Lemon Blondies

Strawberry Lemon Blondies

Strawberry Lemon Blondies are pretty in pink strawberry bars with a sweetly tart flavor and a soft melt in your mouth texture!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 319 kcal

Equipment

  • 9x9 square baking pan
  • parchment paper

Ingredients
  

blondies

  • 1 cup unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg
  • ¼ cup fresh squeezed lemon juice
  • 2 ¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup diced fresh strawberries

glaze

  • 1 cup powdered sugar, sifted measure out your sugar before sifting.
  • 1 tablespoon strawberry puree you'll need about 2 large strawberries, instructions below.
  • 1 tablespoon lemon juice about or just enough to thin the glaze to a spreadable consistency

Instructions
 

Preparation

  • Preheat the oven to 350F.
  • Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
  • Cream the butter and sugar until fluffy. Beat in the egg.
  • When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
  • Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
  • Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
  • Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
  • Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree.
  • Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
  • Spread the glaze over the cooled blondies. Let the glaze set before slicing.

Notes

When you measure out the flour, first fluff the flour, then scoop it with your cup, and then level it without compacting it. This method helps insure an accurate amount. If you don't want to bother with the strawberry puree for the icing, just use lemon juice. I don't recommend using strawberry jam because it would be too sweet combined with the sugar. Do a little test before glazing your blondies. Spoon a bit of glaze on the blondies and see how it does...if it soaks right in it is too thin you can add more sugar. If it's too thick you can thin it down with more puree or lemon juice. For a variation, try this with diced rhubarb, blueberries, or raspberries. You could also use a combination of strawberries and rhubarb.

Nutrition

Serving: 1barCalories: 319kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 54mgSodium: 105mgPotassium: 79mgFiber: 1gSugar: 23gVitamin A: 493IUVitamin C: 10mgCalcium: 21mgIron: 1mg
Keyword blondies, dessert, lemon, strawberry, Strawberry Lemon Blondies
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