Description
Delightfully moist and flavorful Strawberry Lemon Blondies combine the tart brightness of fresh lemon juice and zest with sweet, juicy strawberries. These blondies offer a perfect balance of buttery richness and fruity freshness, baked to golden perfection for a luscious dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Fruit
- 1 cup fresh strawberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prevent sticking and allow for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and light brown sugar until the mixture is smooth and well combined. Add the eggs one at a time, whisking thoroughly after each addition to integrate fully. Stir in the vanilla extract, lemon zest, and fresh lemon juice until evenly incorporated, ensuring a bright citrus flavor throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet ingredient mixture, stirring just until combined to avoid overmixing that could toughen the blondies. Gently fold in the chopped fresh strawberries, distributing them evenly to ensure bursts of fruity flavor in every bite.
- Bake: Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula to ensure uniform thickness. Bake in the preheated oven for 30-35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. This resting period helps them set up for cleaner slicing. Once cooled, slice into 12 squares and serve as a delicious treat.
Notes
- For extra tartness, add a teaspoon of lemon zest on top before baking.
- Make sure not to overmix the batter to keep the blondies tender.
- Use fresh, ripe strawberries for the best flavor; frozen strawberries can add extra moisture and alter texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- These blondies can be frozen after baking; wrap tightly and freeze for up to 2 months.
