Strawberry Lemon Blondies Delight

$- 1 cup unsalted butter, melted - 1 cup light brown sugar - 1 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - ½ teaspoon salt - Zest of 2 fresh lemons - 1 cup fresh strawberries, hulled and diced - ½ cup fresh lemon juice - ½ cup powdered sugar for glaze - 2 tablespoons fresh lemon juice for glaze The ingredients for Strawberry Lemon Blondies create a perfect balance of sweet and tart. The unsalted butter adds richness. Light brown sugar gives a soft, moist texture. Granulated sugar adds just the right sweetness. Using room temperature eggs helps create a smooth batter. Pure vanilla extract enhances the flavor. Sifting the flour keeps the blondies light. Baking powder ensures they rise nicely. Salt is key to bringing out all the flavors. The zest of fresh lemons adds a bright touch. Diced strawberries give a lovely burst of fruitiness. Fresh lemon juice adds tang and keeps the blondies moist. For the glaze, powdered sugar and lemon juice create a sweet and tart topping. This glaze makes the blondies look extra special. Each ingredient plays a role in making these blondies delightful and easy to bake. {{ingredient_image_2}} Set your oven to 350°F (175°C). This is the perfect temperature for baking blondies. Grab a 9x13 inch baking pan. Grease it lightly with butter. You can also line it with parchment paper. This makes it easy to take the blondies out later. In a large mixing bowl, mix the melted butter with both sugars. Use a whisk or a spatula to blend them until smooth. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract for extra flavor. In another bowl, whisk together the flour, baking powder, salt, and lemon zest. Make sure to sift the flour first. This keeps the blondies light and fluffy. Once mixed, slowly add the dry mix to the wet mix. Stir gently to avoid overmixing. Now it's time to add the fun stuff! Fold in the diced strawberries and lemon juice. Be gentle when you mix. You want the strawberries to stay chunky and not break apart too much. Pour the batter into your prepared baking pan. Spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes. Check if they are done by inserting a toothpick in the center. It should come out clean or with a few crumbs. While the blondies bake, you can make the glaze. In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Whisk until it’s smooth. This glaze will add a nice shine and sweetness. Once the blondies are cool, drizzle the glaze over the top. Let it set for a few minutes. Then, slice the blondies into squares. Enjoy your delicious strawberry lemon blondies! To get the best texture in your strawberry lemon blondies, focus on a few key steps. First, make sure to melt the butter until it’s warm but not hot. This helps the sugars blend better. Use both light brown sugar and granulated sugar. The brown sugar keeps the blondies moist. When mixing the wet and dry ingredients, stir gently. Overmixing can make your blondies tough. Mix until just combined. This keeps them soft and chewy. Adding diced strawberries last helps maintain their shape. For a lovely display, cut your blondies into neat squares. Arrange them on a pretty platter. Garnish with fresh strawberry slices and a sprinkle of lemon zest. This adds color and a fresh look. Drizzling the glaze over the top makes them extra special. Serve them warm or at room temperature for the best flavor. One common mistake is overmixing the batter. This can lead to dense blondies. Mix just until combined to keep them fluffy. Another mistake is underbaking. Check your blondies a few minutes before the time is up. Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done. If it has wet batter, give them a few more minutes. Always let them cool completely for the right texture. Pro Tips Use Room Temperature Eggs: Allowing your eggs to reach room temperature before mixing can help the batter emulsify better, resulting in a smoother texture. Don’t Overmix the Batter: Mix the dry ingredients into the wet until just combined to prevent the blondies from becoming tough. A few lumps are okay! Check for Doneness: Use a toothpick to test for doneness. It should come out clean or with a few moist crumbs, ensuring your blondies remain soft and chewy. Cool Completely Before Glazing: Let the blondies cool fully before adding the glaze. This helps the glaze set properly and prevents it from sliding off. {{image_4}} You can change up the fruit in your blondies. Try using blueberries or raspberries instead of strawberries. If you want to use tropical flavors, diced mango or pineapple adds a fun twist. Each fruit brings its own taste and makes your blondies special. You can also mix different fruits for a colorful treat. Just keep the same amount of fruit to keep the texture right. Want to add more flavor? Use almond extract for a nutty taste. Coconut extract can add a lovely tropical note. You could even add a touch of cinnamon for warmth. Each of these options will change the flavor profile. You can experiment to find your favorite mix. Just remember, a little goes a long way. To make gluten-free strawberry lemon blondies, swap all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This will help mimic the texture of regular flour. You should follow the same steps in the recipe. Your blondies will still taste amazing, and they will be safe for those who cannot eat gluten. To keep your strawberry lemon blondies fresh, store them in an airtight container. This will lock in moisture and flavor. Line the container with parchment paper for easy removal. Place a piece of wax paper between the blondies if you stack them. This prevents them from sticking together. You can freeze blondies for a longer shelf life. First, let them cool completely. Once cool, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. When you're ready to enjoy, thaw them in the fridge overnight. You can also heat them in the microwave for a warm treat. When stored properly, your blondies will last about 5 days at room temperature. If you refrigerate them, they can last up to a week. In the freezer, they can stay good for about 3 months. Always check for any off smells or changes in texture before eating. Yes, you can use frozen strawberries. Just thaw and drain them first. This helps avoid excess moisture. Chopped pieces should be about the same size as fresh ones. This way, they mix well into the batter. To check if the blondies are done, use a toothpick. Insert the toothpick into the center of the blondies. If it comes out clean or with a few crumbs, they are ready. Keep an eye on the time too. Bake for 25 to 30 minutes. You can definitely add nuts! Chopped walnuts or pecans work well. Fold them into the batter along with the strawberries. This adds a nice crunch and depth of flavor to the blondies. If you need an egg substitute, use flaxseed meal or applesauce. For one egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes. For applesauce, use a quarter cup for one egg. This helps keep the blondies moist. In this blog post, I covered how to make delicious strawberry lemon blondies. We went through each step, from gathering ingredients to baking and glazing. Following my tips, like avoiding overmixing, helps you achieve the perfect texture. Remember, you can also mix in different fruits or make them gluten-free. Enjoy sharing these tasty treats with friends and family. Whether for a party or a snack, these blondies are sure to impress!$

Strawberry Lemon Blondies Delight

Delicious blondies infused with fresh strawberries and a citrusy lemon glaze.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

1 cup unsalted butter, melted
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking powder
0.5 teaspoon salt
2 fresh lemons, zested
1 cup fresh strawberries, hulled and diced
0.5 cup fresh lemon juice
0.5 cup powdered sugar
2 tablespoons fresh lemon juice, for glaze

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly with butter or lining it with parchment paper.
In a large mixing bowl, blend the melted butter with the light brown sugar and granulated sugar until smooth.
Add the eggs to the mixture, one at a time, mixing thoroughly after each addition. Follow with the vanilla extract and mix until combined.
In a separate bowl, whisk together the sifted all-purpose flour, baking powder, salt, and lemon zest. Gradually pour this dry mixture into the wet ingredients, stirring gently until just combined.
Fold in the diced strawberries and freshly squeezed lemon juice, ensuring they are evenly distributed without breaking the strawberries too much.
Pour the prepared batter into the baking pan, using a spatula to spread it evenly and smooth the top.
Place the pan in the preheated oven and bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few crumbs.
Let the blondies cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely.
To prepare the glaze, combine the powdered sugar with the 2 tablespoons of fresh lemon juice in a small bowl, whisking until smooth.
Once the blondies have cooled completely, drizzle the glaze generously over the top and allow it to set before slicing into squares.

Notes

For a stunning display, cut the blondies into neat squares and arrange them on a beautiful platter. Garnish with additional slices of strawberries and a light sprinkle of lemon zest.

Keyword blondies, dessert, lemon, strawberry