STRAWBERRY LEMON BLONDIES

Ingredients

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

• Preheat the oven to 350F
• 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.
• Cream the butter and sugar until fluffy. Beat in the egg.
• 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.
• 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.
• 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.
• 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.
• Spread the glaze over the cooled blondies. Let the glaze set before slicing.

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