Description
Bright and chewy blondies studded with fresh strawberries and zingy lemon, perfect for a spring or summer treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large lemon (about 2 teaspoons)
- 2 tablespoons fresh lemon juice
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, hulled and diced
- Optional: ¼ cup white chocolate chips or chopped nuts
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9×9‑inch pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla, lemon zest, and lemon juice; whisk until combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gently fold dry ingredients into wet until just combined. Be careful not to overmix.
- Fold in diced strawberries (and white chocolate chips or nuts, if using).
- Pour batter into prepared pan, spreading evenly.
- Bake 25–30 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in pan on a wire rack. Use parchment overhang to lift blondies out, then cut into 16 squares.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
Notes
- Make it dairy‑free: use melted coconut oil instead of butter.
- Swirl in cream cheese or lemon glaze on top for extra tanginess.
- Use frozen strawberries—thawed and drained—if fresh aren’t available.
- Allow blondies to cool fully before cutting for clean slices.
- For a festive look, dust with powdered sugar or garnish with lemon zest.