STRAWBERRY LEMON BLONDIES
Tuesday, August 13, 2019
Strawberry Lemon Blondies Recipe ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
Ingredients
blondies
1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
3/4 cup sugar (164 grams)
1 large egg
1/4 cup (55 grams) fresh squeezed lemon juice
2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup (127 grams) diced fresh strawberries
glaze
1 cup (112 grams, unsifted weight) powdered sugar, sifted
1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
Preheat the oven to 350F
Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
Cream the butter and sugar until fluffy. Beat in the egg.
Full instructions recipe visit: https://theviewfromgreatisland.com
Ingredients
blondies
1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
3/4 cup sugar (164 grams)
1 large egg
1/4 cup (55 grams) fresh squeezed lemon juice
2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup (127 grams) diced fresh strawberries
glaze
1 cup (112 grams, unsifted weight) powdered sugar, sifted
1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
Preheat the oven to 350F
Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
Cream the butter and sugar until fluffy. Beat in the egg.
Full instructions recipe visit: https://theviewfromgreatisland.com