Strawberry Lemon Blondies Recipe – learn with expert: The most delicious and deliciously fruity dessert is strawberry lemon blondies, which are made by combining juicy strawberries, fresh lemon juice, and chewy blondie batter. These simple strawberry blondies, which require only eight ingredients and one bowl, are perfect for any occasion and will be a hit with you.
Strawberry Lemon Blondies Recipe – learn with expert
Ingredients
Blondies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar, sifted, measure out your sugar before sifting.
- 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 350 degrees Fahrenheit. Line a square baking pan measuring 9 inches in diameter with parchment paper that has long edges. It is not required, but doing so will make it easier for you to lift out the brownies so that you may glaze and slice them afterward.
- Butter and sugar should be creamed together until frothy. The egg should be beaten in. After the egg has been completely mixed, the lemon juice should be beaten in. There is a good chance that the lemon juice will not be entirely incorporated at this point; this is just fine.
- The flour, baking powder, and salt should be mixed together using a whisk, and then added to the wet components. Continue mixing until there is no more dry flour present. Incorporate the diced strawberries in a gentle manner.
- Your pan should be filled with the mixture, and it should be spread out as evenly as possible. Please take your time because the dough is quite thick. In this particular task, I prefer to make use of a large offset spatula.
- Bake the cake for thirty to thirty-five minutes, or until the edges begin to turn golden and the centre is set. The centre of the toothpick will be damp, but it will not be wet when it is inserted. Keep in mind that if you overbake these, they will become dry. Put on a rack to cool off.
- When you are ready to make the glaze, trim the strawberries and purée them in a small food processor. Proceed to obtain one tablespoon of puree by passing the purée through a tiny strainer.
- Sugar, puree, and lemon juice should be mixed together with a whisk until there are no lumps left. You might want to add a little bit extra sugar if your glaze is too thin. Add more lemon juice if it is too thick for your liking. After the blondies have cooled, spread the glaze over them. Before slicing, wait for the glaze to harden.
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Note
- During the process of measuring out the flour, you should first fluff the flour, then scoop it out with your cup, and last level it without applying any pressure to it. Using this procedure helps to ensure that the quantity is exact.
- If you do not wish to go to the trouble of making the icing with strawberry puree, you can simply use lemon juice instead. The use of strawberry jam is not something I would advocate because, when coupled with the sugar, it would be very sweet.
- Before you glaze your blondies, you should perform a small test. Put a small amount of glaze on the blondies and observe how it reacts; if it absorbs completely, it is too thin, and you may adjust the amount of sugar to suit your needs.
- If you find that it is excessively thick, you can reduce the consistency by adding more puree or lemon juice. As a variation, you might try this recipe with rhubarb, blueberries, or raspberries that have been sliced. There is also the possibility of using a mixture of rhubarb and strawberries.
Nutrition
- Calories: 319 kcal
- Carbohydrates: 42 g
- Protein: 3 g
- Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 54 mg
- Sodium: 105 mg
- Potassium: 79 mg
- Fiber: 1 g
- Sugar: 23 g
- Vitamin A: 493 IU
- Vitamin C: 10 mg
- Calcium: 21 mg
- Iron: 1 mg