Strawberry Lemon Blondies (Printable)

Moist, chewy blondies with fresh strawberries and bright lemon flavor, topped with tangy glaze.

# What You'll Need:

→ For the Blondies

01 - 1 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
06 - Zest of 1 large lemon
07 - 2 tablespoons fresh lemon juice
08 - 2 cups all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1 cup fresh strawberries, diced

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons fresh lemon juice

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
03 - Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
04 - Stir in flour, baking powder, and salt until just incorporated. Do not overmix.
05 - Gently fold in diced strawberries until evenly distributed throughout the batter.
06 - Spread the batter evenly in the prepared pan, ensuring smooth surface.
07 - Bake for 28–32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack before glazing.
09 - Whisk powdered sugar with lemon juice until smooth and pourable consistency is reached.
10 - Drizzle glaze evenly over cooled blondies. Let set for 15 minutes, then cut into squares and serve.

# Expert Tips:

01 -
  • The texture is somewhere between a chewy cookie and a fudgy brownie, which is exactly the kind of indecision I can get behind
  • Fresh strawberries keep the blondies moist while the lemon glaze adds that perfect tangy finish that cuts through the sweetness
02 -
  • Underbaking slightly is better than overbaking here, the residual heat will finish them off and you'll keep that gooey center everyone fights over
  • Room temperature strawberries release less juice into the batter, so take them out of the fridge about 30 minutes before baking
03 -
  • Freeze whole blondies unglazed, then thaw and glaze when you need them for last-minute guests
  • Line your pan with parchment paper going both directions for the easiest removal ever

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