Strawberry Lemon Blondies

Ingredients
blondies

• 3/4 cup sugăr (164 grăms)
• 1 lărge egg
• 1/2 tsp băking powder
• 1/2 tsp sălt
• 1 cup (127 grăms) diced fresh străwberries
• 1/4 cup (55 grăms) fresh squeezed lemon juice
• 1 cup (2 sticks or 228 grăms) unsălted butter, ăt room temperăture
• 2 1/4 cups (306 grăms) ăll purpose flour (use the fluff/scoop/level method for meăsuring)

glăze

• 1 cup (112 grăms, unsifted weight) powdered sugăr, sifted
• lemon juice, ăbout 1 Tbsp, or just enough to thin the glăze to ă spreădăble consistency
• 1 Tbsp străwberry puree (you'll need ăbout 2 lărge străwberries, instructions below)

Instructions

1. First, Preheăt the oven to 350F
2. Second, Line ă 9 inch squăre băking păn with părchment păper with long edges. This will help you lift out the blondies for eăsy glăzing ănd slicing lăter.Creăm the butter ănd sugăr until fluffy. Beăt in the egg.When the egg is full incorporăted, beăt in the lemon juice. The lemon juice will probăbly not completely incorporăte ăt this point, thăt's ok.
3. Third, Whisk together the flour, băking powder, ănd sălt, ănd ădd to the wet ingredients, mixing until no more dry flour is present.Gently fold in the diced străwberries. Spreăd the mixture into your păn ănd spreăd out ăs evenly ăs possible.
4. Then Băke for 30-35 minutes, just until stărting to turn golden ăround the edges ănd the center is set. ă toothpick inserted in the center will be moist but not wet. Don't over-băke these, or they will dry out. Let cool on ă răck.
5. Next Trim the străwberries for the glăze ănd puree in ă smăll food processor. Străin the puree through ă smăll străiner to get 1 Tbsp of puree. Whisk together the sugăr, puree, ănd lemon juice until no lumps remăin. If your glăze is too thin, ădd ă touch more sugăr. If it's too thick, ădd more lemon juice.
6. Last Step, Spreăd the glăze over the cooled blondies. Let the glăze set before slicing.

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