Strawberry Lemon Blondies

INGREDIENTS

• 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
• 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

1. 1 Preheat the oven to 350F.
2. 2 Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
3. 3 Cream the butter and sugar until fluffy. Beat in the egg.
4. 4 When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
5. 5 Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6. 6 Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
7. 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. 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. 9 Spread the glaze over the cooled blondies. Let the glaze set before slicing.

NUTRITION

Calories: 319 kcalkcal | Carbohydrates: 42 gg | Protein: 3 gg | Fat: 16 gg | Fiber: 1 gg | Sugar: 23 gg