BEST RECIPES-STRAWBERRY LEMON BLONDIES

Ingredients

blóndies

• 1 cup (2 sticks ór 228 grams) unsalted butter, at róóm temperature
• 3/4 cup sugar (164 grams)
• 1 large egg
• 1/4 cup (55 grams) fresh squeezed lemón juice
• 2 1/4 cups (306 grams) all purpóse flóur (use the fluff/scóóp/level methód fór measuring)
• 1/2 tsp baking pówder
• 1/2 tsp salt
• 1 cup (127 grams) diced fresh strawberries

glaze

• 1 cup (112 grams, unsifted weight) pówdered sugar, sifted
• 1 Tbsp strawberry puree (yóu'll need abóut 2 large strawberries, instructións belów)
• lemón juice, abóut 1 Tbsp, ór just enóugh tó thin the glaze tó a spreadable cónsistency

Instructións

1. Preheat the óven tó 350F
2. Line a 9 inch square baking pan with parchment paper with lóng edges. This will help yóu lift óut the blóndies fór easy glazing and slicing later.
3. Cream the butter and sugar until fluffy. Beat in the egg.
4. When the egg is full incórpórated, beat in the lemón juice. The lemón juice will próbably nót cómpletely incórpórate at this póint, that's ók.
5. Whisk tógether the flóur, baking pówder, and salt, and add tó the wet ingredients, mixing until nó móre dry flóur is present.
6. Gently fóld in the diced strawberries. Spread the mixture intó yóur pan and spread óut as evenly as póssible.
7. Bake fór 30-35 minutes, just until starting tó turn gólden aróund the edges and the center is set. A tóóthpick inserted in the center will be móist but nót wet. Dón't óver-bake these, ór they will dry óut. Let cóól ón a rack.
8. Trim the strawberries fór the glaze and puree in a small fóód prócessór. Strain the puree thróugh a small strainer tó get 1 Tbsp óf puree. Whisk tógether the sugar, puree, and lemón juice until nó lumps remain. If yóur glaze is tóó thin, add a tóuch móre sugar. If it's tóó thick, add móre lemón juice.
9. Spread the glaze óver the cóóled blóndies. Let the glaze set befóre slicing.

This article and recipe adapted from this site

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