Easy Strawberry and Lemon Blondies
Ingredients:
-Blondies:
1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
3/4 cup (164 grams) granulated sugar
1 large egg
1/4 cup (55 grams) fresh squeezed lemon juice
2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup (127 grams) diced fresh strawberries
-Glaze:
1 cup (112 grams) unsifted weight powdered sugar, sifted
1 Tbsp strawberry puree you’ll need about 2 large strawberries, instructions below
lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions:
-Preheat the oven to 350F.
-Line a 9 inch square baking pan with parchment paper with long edges. This 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.
-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 Tbsp 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.
