Strawberry Lemon Blondies
Description
Don't wait for warmer weather to enjoy this dessert. They're like a soft shortbread made with fresh strawberries and a bit of lemon flavor.
Ingredients
Strawberry Lemon Blondies:
1 c. butter, at room temperature (important)
3/4 c. sugar
1 large egg, at room temperature (important)
1/4 c. lemon juice
2 1/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. diced fresh strawberries
1/2 c. white or dark chocolate chips
Strawberry Lemon Glaze:
1 c. powdered sugar, measured then sifted
1 T. strawberry puree from 2-3 strawberries, pureed
1 T. lemon juice
White Chocolate Drizzle:
1/4 c. white chocolate chips or candy melts, melted
Directions
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Strawberry Lemon Blondies:
Preheat oven to 350 degrees. Line a 7x11 inch (for a thicker brownie) or 9x9 baking pan (for a thinner brownie) with parchment paper.
Mix dry ingredients together (minus the sugar) in a bowl.
In the bowl of a standing mixer or using a hand held mixer, cream butter and sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula; add the egg; mix until incorporated; add lemon juice; continue mixing, pausing to scrape down the sides a few times. If it looks curdled, it's normal.
Add dry ingredients to wet ingredients; mix until combined.
Remove the bowl from the mixer; gently fold in diced strawberries and chocolate chips. If it looks pink it will fade when baking.
Pour and spread mixture into prepared pan, pushing towards the edges and making the top even.
For a 9x9 inch pan bake 30-35 minutes. For a 7x11 inch pan bake 35-40 minutes. Do not over-bake or they will get dry. The edges will be brown and a wooden toothpick should come out clean when inserted into the middle.
Cool on a cooling rack, making sure they're fully cooled before glazing or the glaze will melt.
Strawberry Lemon Glaze:
Puree 2-3 cut up strawberries in a food processor or blender.
Over a bowl, strain out the solid parts of the strawberry so just the liquid remains.
Add 1 T. strawberry liquid, 1 T. lemon juice, and 1 cu. powdered sugar to a bowl; mix until thoroughly combined and a glaze forms. If it's too thick, add a little more lemon juice or strawberry puree. If it’s too thin, add a little more powdered sugar.
Pour the glaze over the blondies; use a spatula or knife to quickly spread out. Let the glaze set for a minute before adding the white chocolate drizzle.
White Chocolate Drizzle:
Melt 1/4 c. white chocolate chips or candy melts in the microwave for 10-15 seconds at a time, stirring in between each interval. Put it into a pastry bag or ziplock bag with the tip cut off. While it's still melted, drizzle it over the blondies.
The blondies will last 2-3 days in an airtight container at room temperature or in the refrigerator.
15 servings.