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
Glaze (optional)
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 350f.
- 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.
- Cream the butter and sugar until fluffy.
- Beat in the egg.(substitute ¼ cup unsweetened applesauce for an egg-free version).
- 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.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- 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.
- 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.
- For the glaze: trim the strawberries 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. Spread the glaze over the cooled blondies. Let the glaze set before slicing.
SOURCE: theviewfromgreatisland.com
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