Description
These strawberry lemon blondies are soft, chewy dessert bars packed with fresh strawberries and zesty lemon flavor. A sweet-tart lemon glaze tops them off, making them a refreshing twist on a classic treat.
Ingredients
- 1 cup diced fresh strawberries
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon flour (for tossing strawberries)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 1 tablespoon lemon zest (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Toss the diced strawberries with 1 tablespoon of flour to prevent sinking.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs, lemon juice, and lemon zest, and mix until well combined.
- Stir in the flour and salt until just combined.
- Fold in the floured strawberries gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
- Let the blondies cool completely in the pan.
- For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Spread the glaze over the cooled blondies.
- Once the glaze sets, cut into squares and serve.
Notes
- Use fresh strawberries for the best texture and flavor.
- To make it dairy-free, substitute with vegan butter.
- Add white chocolate chips for extra richness.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap and freeze for longer storage; thaw before serving.
Nutrition
- Serving Size: 1 blondie
- Calories: 290
- Sugar: 25g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
