Strawberry Lemon Blondies (Printable Version)

Moist, chewy blondies with fresh strawberries and lemon glaze

# Ingredient List:

→ Blondie Base

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

→ Lemon Glaze

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

# Directions:

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 -
  • These blondies strike that perfect balance between chewy and tender, with fresh strawberries that burst in every bite.
  • The lemon glaze takes just two minutes but makes them feel bakery worthy and special.
02 -
  • Letting the blondies cool completely before glazing prevents the glaze from melting right off and pooling at the edges.
  • Fresh strawberries release moisture as they bake, so slightly underbaking these yields the fudgiest texture.
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture throughout the blondies.
  • The glaze should be the consistency of honey, thick enough to hold its shape but loose enough to pour.

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