Description

A delightful blend of tart strawberries and zesty lemon, these soft, buttery blondies are a refreshing and fruity take on a classic dessert. Perfect for a light, flavorful treat.

Ingredients

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For the Strawberry Lemon Blondies:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
Zest of 1 lemon
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh strawberries, chopped into small pieces
Optional: ¼ cup white chocolate chips (for added sweetness and texture)

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Instructions

1. Prepare the Blondie Batter

Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, or grease it lightly with cooking spray to ensure the blondies don’t stick during baking.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for about 2-3 minutes, or until the mixture is light and fluffy. This step is important as it helps incorporate air into the batter, which contributes to the soft and chewy texture of the blondies.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, fresh lemon juice, and lemon zest. The lemon zest will infuse the batter with a fragrant citrus aroma, while the lemon juice provides a refreshing tanginess that balances the sweetness of the sugar.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. The baking powder helps the blondies rise slightly and gives them a light, fluffy texture, while the salt enhances the sweetness and balances the flavors.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could result in dense blondies. The batter should be thick and slightly sticky but smooth.

3. Add the Strawberries

Gently fold in the chopped fresh strawberries. Be sure to cut the strawberries into small pieces to ensure even distribution throughout the batter. The strawberries will add a burst of moisture and flavor to each bite of the blondie. If you like a little extra sweetness and texture, you can also add ¼ cup of white chocolate chips at this point.

4. Transfer the Batter to the Baking Pan

Once the strawberries are fully incorporated, transfer the batter into the prepared 9×9-inch baking pan. Use a spatula to spread the batter evenly across the pan, smoothing the top so the blondies bake uniformly.

5. Bake the Blondies

Place the baking pan in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown, and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The blondies should have a slightly firm top with a soft and chewy interior. Be careful not to overbake them, as they can dry out quickly.

6. Cool the Blondies

Once the blondies are done baking, remove them from the oven and let them cool in the pan for about 10 minutes. Then, transfer the blondies to a wire rack to cool completely. This will help them set and make them easier to cut into squares.

7. Cut and Serve

Once the blondies are completely cooled, use a sharp knife to cut them into 16 squares or smaller rectangles, depending on your preference. Serve immediately, or store them in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30-35 minutes

Nutrition

Calories: 200-220 kcal
Fat: 10-12g
Carbohydrates: 28-30g
Protein: 2g