Description
These Strawberry Lemon Blondies are a delightful twist on the classic blonde brownie, combining the bright freshness of lemon zest and juice with the sweetness of fresh strawberries and optional white chocolate chips. Baked to perfection, they offer a moist, tender crumb with a golden top, making them a perfect treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh strawberries, chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, allowing the edges to overhang for easy removal of the blondies.
- Mix Butter and Sugar: In a large mixing bowl, combine the melted butter and granulated sugar. Stir until the mixture is smooth and well combined, creating a rich base for your batter.
- Add Lemon and Eggs: Add the fresh lemon zest and lemon juice to the butter-sugar mixture, stirring thoroughly. Then, mix in the eggs one at a time, followed by the vanilla extract until the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
- Fold in Strawberries and Chocolate: Gently fold in the chopped fresh strawberries and white chocolate chips if using. Be careful not to overmix to keep the strawberries intact and preserve their texture.
- Spread Batter in Pan: Spread the batter evenly into the prepared baking pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper edges to lift the blondies out of the pan. Cut into squares and serve.
Notes
- Using fresh strawberries adds juiciness and natural sweetness — avoid canned or frozen as they can add excess moisture.
- White chocolate chips are optional but add a nice creamy counterbalance to the tart lemon and fresh berries.
- Make sure not to overmix the batter once the flour is added to keep the blondies tender and prevent them from becoming tough.
- Allow blondies to cool fully before cutting to help them set and avoid crumbling.
