Description
This delightful Strawberry Lemon Blondies recipe combines the tart brightness of fresh lemon zest and juice with juicy strawberries and optional white chocolate chips for a deliciously moist and flavorful treat. Baked to golden perfection, these blondies are perfect for dessert or a sweet snack.
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 the pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, making sure the edges overhang for easy removal later.
- Combine butter and sugar: In a large mixing bowl, mix together the melted butter and granulated sugar until smooth and thoroughly combined.
- Add lemon and eggs: Stir in the fresh lemon zest and lemon juice. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract until the mixture is smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Fold in strawberries and white chocolate chips: Carefully fold in the chopped strawberries and optional white chocolate chips, being careful not to crush the berries.
- Spread batter and bake: Evenly spread the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, until the top is golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out of the pan and cut into squares.
Notes
- Make sure not to overmix the batter after adding the dry ingredients and fruit to keep the blondies tender.
- The white chocolate chips are optional but add a nice creamy sweetness that complements the tartness of the lemon and strawberries.
- Use fresh lemon juice and zest for the best bright flavor.
- Ensure the blondies are fully cooled before cutting to get clean squares without crumbling.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
