Strawberry Lemon Blondies (Printer-friendly)

Moist, chewy blondies with fresh strawberries and bright lemon flavor, topped with tangy glaze.

# What You Need:

→ For the Blondies

01 - 1 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
06 - Zest of 1 large lemon
07 - 2 tablespoons fresh lemon juice
08 - 2 cups all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1 cup fresh strawberries, diced

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2-3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
03 - Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
04 - Stir in flour, baking powder, and salt until just incorporated. Do not overmix.
05 - Gently fold in diced strawberries.
06 - Spread the batter evenly in the prepared pan.
07 - Bake for 28-32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack.
09 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable.
10 - Drizzle glaze evenly over cooled blondies. Let set for 15 minutes, then cut into squares and serve.

# Expert Tips:

01 -
  • The bright lemon cuts through the rich buttery base so they never feel too heavy
  • Fresh strawberries transform in the oven creating little pockets of jammy sweetness throughout
  • These come together in one bowl with no mixer needed making them perfect for last minute cravings
02 -
  • Let these cool completely before glazing or the icing will melt right off
  • Overbaking is the enemy so pull them out when they still look slightly underdone
  • Fresh strawberries release moisture so these stay moist for days when stored properly
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
  • The glaze should be thick enough to hold its shape but thin enough to pour easily

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