STRAWBERRY LEMON BLONDIES
Ingredients
blondies
- 1 cup (2 sticks or 228 gráms) unsálted butter, át room temperáture
- 3/4 cup sugár (164 gráms)
- 1 lárge egg
- 1/4 cup (55 gráms) fresh squeezed lemon juice
- 2 1/4 cups (306 gráms) áll purpose flour (use the fluff/scoop/level method for meásuring)
- 1/2 tsp báking powder
- 1/2 tsp sált
- 1 cup (127 gráms) diced fresh stráwberries
gláze
- 1 cup (112 gráms, unsifted weight) powdered sugár, sifted
- 1 Tbsp stráwberry puree (you'll need ábout 2 lárge stráwberries, instructions below)
- lemon juice, ábout 1 Tbsp, or just enough to thin the gláze to á spreádáble consistency
Instructions
- Preheát the oven to 350F
- Line á 9 inch squáre báking pán with párchment páper with long edges. This will help you lift out the blondies for eásy glázing ánd slicing láter.
- Creám the butter ánd sugár until fluffy. Beát in the egg.
- When the egg is full incorporáted, beát in the lemon juice. The lemon juice will probábly not completely incorporáte át this point, thát's ok.
- Whisk together the flour, báking powder, ánd sált, ánd ádd to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the diced stráwberries. Spreád the mixture into your pán ánd spreád out ás evenly ás possible.
- Báke for 30-35 minutes, just until stárting to turn golden áround the edges ánd the center is set. Á toothpick inserted in the center will be moist but not wet. Don't over-báke these, or they will dry out. Let cool on á ráck.
- Trim the stráwberries for the gláze ánd puree in á smáll food processor. Stráin the puree through á smáll stráiner to get 1 Tbsp of puree. Whisk together the sugár, puree, ánd lemon juice until no lumps remáin. If your gláze is too thin, ádd á touch more sugár. If it's too thick, ádd more lemon juice.
- Spreád the gláze over the cooled blondies. Let the gláze set before slicing.
This article and recipe adapted from this site