Blondies are essentially just brownies, without the cocoa! These deliciously moist and chewy blondies are an excellent spring time alternative and make a great dessert served with ice cream.
At a glance
Approx 45 minutes
228g unsalted butter, at room temperature
¾ cup sugar
1 large egg
¼ cup fresh squeezed lemon juice
2 ¼ cups plain flour
½ tsp baking powder
½ tsp salt
1 cup diced fresh strawberries
1 cup icing sugar, sifted
1 tbsp strawberry puree
Lemon juice, about 1 tbsp, or just enough to thin the glaze to a spreadable consistency
Preheat the oven to 180 degrees (170 fan forced).
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.
Using a mixer, cream the butter and sugar until fluffy, then beat in the egg. When the egg is fully incorporated, beat in the lemon juice. It’s ok if the lemon juice does not completely incorporate at this point.
In a separate bowl, 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 centre is set. A toothpick inserted in the centre will be moist but not wet. Overbaking will dry out the blondies. Once cooked lift out of the baking tray and allow to cool on a rack.
Trim a handfull of strawberries for the glaze and puree in a small food processor. Strain the mixture through a 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.