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To make your strawberry lemon blondies, gather these key ingredients: - 1 cup unsalted butter, melted - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - Zest of 1 lemon - 1 cup fresh strawberries, diced - 1/2 cup lemon juice (freshly squeezed) These ingredients create a sweet and tangy treat that is easy to bake. You can add extra taste with these optional ingredients: - Powdered sugar for dusting - A pinch of cinnamon for warmth - Chopped nuts for crunch These additions can make your blondies even more special. If you need to swap some ingredients, here are my suggestions: - Use coconut oil instead of butter for a dairy-free option. - Replace brown sugar with coconut sugar for a healthier choice. - Use almond flour instead of all-purpose flour for gluten-free blondies. These swaps can help fit your diet while keeping the flavor. You can find the full recipe for more details on how to make these delicious strawberry lemon blondies. First, gather all your ingredients. This makes the process smooth and fun. You will need: - 1 cup unsalted butter, melted - 1 cup brown sugar - 1/2 cup granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - Zest of 1 lemon - 1 cup fresh strawberries, diced - 1/2 cup lemon juice (freshly squeezed) - Powdered sugar for dusting (optional) Next, preheat your oven to 350°F (175°C). This ensures your blondies bake evenly. Grease a 9x13 inch pan or line it with parchment paper to make removal easy. In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Stir until well combined. Then, add the eggs and vanilla extract. Whisk until everything blends well. In another bowl, whisk together the flour, baking powder, salt, and lemon zest. This helps distribute the dry ingredients evenly. Gradually add this mixture to the wet ingredients. Mix until just combined to avoid tough blondies. Now, gently fold in the diced strawberries and lemon juice. Be careful not to overmix; you want those strawberries to stay intact. Pour the batter into your prepared pan, spreading it evenly. Bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. Avoid overbaking for that fudgy texture. Let the blondies cool in the pan for about 10 minutes. This makes them easier to handle. Then, transfer them to a wire rack to cool completely. Once cooled, dust with powdered sugar if you like. Cut into squares and enjoy! For a treat, serve them warm with a scoop of vanilla ice cream. For the full recipe, check out the details above. To get the best texture in your strawberry lemon blondies, start with room-temperature eggs. Cold eggs can cause the batter to be uneven. Mix the butter and sugars well, but don't overmix the batter after you add the flour. This helps keep them soft and chewy. Bake until just set; a toothpick should come out with a few moist crumbs, not clean. This keeps your blondies fudgy and delightful. To amp up the flavor, use fresh strawberries and real lemon juice. Fresh fruit gives a bright taste. You can also add a pinch of sea salt to enhance the sweetness. If you want a twist, try adding a bit of almond extract. It pairs well with strawberries and lemon. For a zesty kick, increase the lemon zest slightly. This will give your blondies a refreshing burst of flavor. One common mistake is overbaking. This dries out the blondies, so watch them closely. Another mistake is not measuring the flour correctly, which can lead to a dry texture. Use a kitchen scale if you can. Make sure to fold the strawberries gently into the batter. Overmixing can break them down too much. Lastly, be patient when cooling them. Cutting them too soon can cause them to fall apart. For the full recipe, check out the complete details above. {{image_2}} You can switch up the fruit in these blondies. Try raspberries for a tart twist. Blueberries add a sweet burst of flavor. Even peaches can work well in the summer. Use whatever fruit you like. Just make sure to chop it small. This keeps the texture even and light. If you prefer less sweetness, reduce the brown sugar. You can cut it by a half cup. This change keeps the blondies tasty but less sugary. For more sweetness, add a bit more sugar. Taste the batter before baking to find your perfect balance. Making these blondies gluten-free is simple. Substitute all-purpose flour with almond or oat flour. Both work well and add unique flavors. Be sure to check your baking powder too. Some brands may contain gluten. Enjoy a delicious treat that fits your needs! For the complete recipe, see the Full Recipe section. To keep your strawberry lemon blondies fresh, use an airtight container. This will stop moisture from getting in. You can also wrap them in plastic wrap. If you want to keep them longer, freeze them. Just slice them first for easy use later. When stored at room temperature, these blondies last for about three days. If you store them in the fridge, they can stay good for about a week. In the freezer, they can last for up to three months. Just remember to label them with the date! To reheat, take a blondie out and let it sit at room temperature for a few minutes. You can warm it in the microwave for about 10-15 seconds. This brings back the soft, gooey center. If you prefer a crispy top, pop it in the oven at 350°F for a few minutes. Enjoy your sweet treat! For the complete recipe, check out the Full Recipe section. Yes, you can use frozen strawberries. Just make sure to thaw and drain them first. This helps keep the batter from getting too wet. Frozen berries also change the texture slightly. They may not hold their shape like fresh strawberries. But they still add great flavor. To check if the blondies are done, insert a toothpick into the center. If it comes out clean, the blondies are ready. If you see wet batter, bake for a few more minutes. Aim for a slight golden edge. This means they are cooked but still fudgy inside. Yes, you can make these blondies ahead of time. They taste great after a day or two. Just store them in an airtight container. Keep them at room temperature. For longer storage, freeze them. Wrap each piece in plastic wrap, then place in a freezer bag. They will last for up to three months. In this blog post, we covered essential and optional ingredients for your recipe. We explained how to prepare ingredients and the baking process. You learned tips for perfect texture and flavor, along with common mistakes to avoid. We explored different variations and storage tips, ensuring your treats last. In the end, I hope you feel ready to bake with confidence. Enjoy crafting delicious blondies your way!

Strawberry Lemon Blondies

Indulge in the deliciousness of Strawberry Lemon Blondies that perfectly blend sweet and tart flavors! This easy recipe features fresh strawberries and zesty lemon, creating a delightful treat for any occasion. With just a few simple ingredients, you can whip up these fudgy blondies in no time. Click through to discover step-by-step instructions and make your next dessert unforgettable! Treat yourself and your loved ones today!
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Ingredients
  

1 cup unsalted butter, melted

1 cup brown sugar

1/2 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Zest of 1 lemon

1 cup fresh strawberries, diced

1/2 cup lemon juice (freshly squeezed)

Powdered sugar for dusting (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

    In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.

      Add the eggs and vanilla extract to the butter mixture, whisking until fully incorporated.

        In another bowl, whisk together the flour, baking powder, salt, and lemon zest.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

            Gently fold in the diced strawberries and lemon juice, being careful not to overmix.

              Pour the batter into the prepared baking pan and spread it evenly.

                Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking for a fudgy texture.

                  Let the blondies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, dust with powdered sugar if desired and cut into squares.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 12-16 squares