Strawberry Lemon Blondies (Print)

Moist, chewy blondies with fresh strawberries and lemon glaze

# What You’ll 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:

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. Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
03 - Stir in flour, baking powder, and salt until just incorporated. Do not overmix.
04 - Gently fold in diced strawberries.
05 - Spread the batter evenly in the prepared pan. 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.
06 - Cool completely in the pan on a wire rack.
07 - For the glaze, whisk powdered sugar with lemon juice until smooth and pourable.
08 - Drizzle glaze evenly over cooled blondies. Let set for 15 minutes, then cut into squares and serve.

# Expert Tips:

01 -
  • The tart strawberries cut through the sweet buttery base creating the most perfect balance
  • That lemon glaze makes everything feel fancy even though they come together in under an hour
02 -
  • Hot blondies will make your glaze slide right off, so practice patience and let them cool completely
  • Overbaked blondies lose that signature chew, so pull them out when they still look slightly underdone in the center
03 -
  • Use fresh strawberries rather than frozen, because frozen ones release too much water and make the bars soggy
  • Room temperature ingredients come together more smoothly and prevent the batter from separating

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