Strawberry Lemons Blondies
INGREDIENTS
For the brownie base
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
1.
Preheat the oven to 350F
2.
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.
3.
Cream the butter and sugar until fluffy. Beat
in the egg.
4.
When the egg is full incorporated, beat in
the lemon juice. The lemon juice will probably not completely incorporate at
this point, that's ok.
5.
Whisk together the flour, baking powder, and
salt, and add to the wet ingredients, mixing until no more dry flour is
present.
6.
Gently fold in the diced strawberries. Spread
the mixture into your pan and spread out as evenly as possible.
7.
Bake for 30-35 minutes, just until starting
to turn golden around the edges and the center is set. A toothpick inserted in
the center will be moist but not wet. Don't over-bake these, or they will dry
out. Let cool on a rack.
8.
Trim the strawberries for the glaze and puree
in a small food processor. Strain the puree through a small strainer to get 1
Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps
remain. If your glaze is too thin, add a touch more sugar. If it's too thick,
add more lemon juice.
9.
Spread the glaze over the cooled blondies.
Let the glaze set before slicing.
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