Fresh Strawberry Blondies with Lemon & White Chocolate
These chewy strawberry blondies pair some of my favorite flavors together: sweet-tart strawberries, creamy white chocolate, and fresh lemons. They're soft, dense, and chewy, come together in one bowl, and are the perfect sweet treat for spring and summer. They remind me of strawberry lemonade, and seem to disappear instantly every time we bake them.
Equipment
- large mixing bowl
- dough whisk or regular whisk and silicone spatula
- 9 inch square baking pan
- Parchment paper
- small bowl and whisk for glaze
Ingredients
For Strawberry Blondies
- 4 oz unsalted butter melted; one stick
- 1 cup white sugar
- 1 tsp vanilla extract or lemon or strawberry extract
- 1 egg
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp kosher salt use 1/2 as much if using fine or table salt
- 1 cup fresh strawberries destemmed and sliced into small pieces
- 1/2 cup white chocolate chips
- 1 lemon zested
For Strawberry Lemon Glaze
- 1 tbsp fresh lemon juice
- 2-3 fresh strawberries minced into small pieces
- 1/2 cup powdered sugar
Instructions
Prepare the supplies
- Preheat the oven to 350F. Line a square baking pan with parchment paper or butter it for easy serving.
- To make the strawberry lemon glaze, mash 2-3 fresh strawberries into the lemon juice and let them rest while you're assembling the batter and baking. (I usually use the juice from half a lemon knowing I won't need it all.)
Prepare the blondie batter
- In a large bowl, add the sugar, vanilla, and lemon zest. Pour in the melted butter and whisk to combine. Then, add eggs and whisk thoroughly.
- Whisk in the flour, baking powder, and salt.
- Add the chopped strawberries and white chocolate chips. Use a rubber spatula or dough whisk to stir in completely.
- Pour the blondie batter into the prepared pan. Spread it evenly and make sure it gets in the corner.
- Bake for 40-45 minutes until golden brown on the edges and done in the center.
- Remove from the oven and allow the blondies to cool for 5-10 minutes. Lift up the sides of the parchment paper to remove the blondies from the pan and transfer to a wire rack to cool completely.
Make the glaze
- Whisk the powdered sugar with 1 tbsp of the lemon strawberry mixture. Add a little more, if needed, to make it thick but pourable.
- Pour the glaze over the blondies and use a spoon or knife to spread in an even layer.
- Either let the glaze set before slicing or cut into them while the glaze is still setting. Just know it can be a little bit messier this way, but it's hard to wait any longer! I recommend using a very sharp knife (either serrated bread knife or granton edge slicing knife) and wipe the sides of the knife after each slice for the cleanest cuts).
Notes
Store any leftover blondies in an airtight container in the fridge for 3-4 days.
This recipe can easily be doubled to make a larger batch! You'll need a 9x13 pan and bake for about 45-55 minutes or until a toothpick comes out clean from the middle.
Nutrition
Calories: 324kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 101mg | Fiber: 1g | Sugar: 36g | Vitamin A: 349IU | Vitamin C: 18mg | Calcium: 48mg | Iron: 1mg
Servings: 9 servings
Calories: 324kcal