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

1. Preheát the oven to 350F
2. 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.
3. Creám the butter ánd sugár until fluffy. Beát in the egg.
4. 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.
5. Whisk together the flour, báking powder, ánd sált, ánd ádd to the wet ingredients, mixing until no more dry flour is present.
6. Gently fold in the diced stráwberries. Spreád the mixture into your pán ánd spreád out ás evenly ás possible.
7. 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.
8. 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.
9. Spreád the gláze over the cooled blondies. Let the gláze set before slicing.

This article and recipe adapted from this site