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Strawberry Lemon Blondies

67/100 by 96 users
Strawberry Lemon Blondies

Ingredients

  • blondies
  • 1 cup (2 sticks or 228 grams) unsalted butter at room temperature
  • 3/4 cup sugar (164 grams)
  • 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

  1. Preheat the oven to 350F
  2. 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.
  3. Cream the butter and sugar until fluffy. Beat in the egg.
  4. When the egg is full incorporated beat in the lemon juice. The lemon juice will probably not completely incorporate at this point that s ok.
  5. Whisk together the flour baking powder and salt and add to the wet ingredients mixing until no more dry flour is present.
  6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
  7. 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.
  8. 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.
  9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.

This article and recipe adapted from this site

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