Strawberry Lemon Blondies

INGREDIENTS:

blondies

1 cup (2 sticks or 228 grams) unsalted butter, at room temperature

3/4 cup (164 grams) granulated sugar

1 large egg

1/4 cup (55 grams) fresh squeezed lemon juice

2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)

1/2 tsp baking powder

1/2 tsp salt

1 cup (127 grams) diced fresh strawberries

glaze

1 cup (112 grams) unsifted weight powdered sugar, sifted

1 Tbsp strawberry puree you’ll need about 2 large strawberries, instructions below

lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency

DIRECTIONS:

Preheat the oven to 350F

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.

Cream the butter and sugar until fluffy. Beat in the egg.

When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.

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. The dough is thick, so take your time …