Description
Deliciously moist and tangy strawberry lemon blondies topped with a sweet glaze.
Ingredients
Scale
- 1 cup (2 sticks / 227 g) unsalted butter, (melted)
- 1 ¾ cups (350 g) light brown sugar, (packed)
- 2 large eggs, (room temperature)
- 1 large egg yolk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups (250 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh strawberries, (diced)
- 1 cup (125 g) confectioners’ sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch pan by lining it with parchment paper (or lightly grease and flour). You could use a 9×13-inch pan for more servings, but the bars will be thinner.
- In a large bowl, combine the melted butter and brown sugar. Stir well.
- Add the eggs and the egg yolk, one at a time, stirring well after each addition.
- Stir in the lemon juice and lemon zest.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Fold in strawberries.
- Spread the batter evenly into the prepared pan. Bake 45-50 minutes, or until the edges are turning golden brown. If you are using a 9×13-inch pan, bake for 25-30 minutes.
- Remove from oven and allow blondies to cool before glazing.
- In a medium bowl, combine the confectioners’ sugar and lemon juice and whisk until smooth.
- Pour the glaze over the cooled blondies and serve.
Notes
- For best results, use room temperature eggs to help the batter come together smoothly.
- These blondies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg