BLONDIES

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries

GLAZE

• 1 cup powdered sugar, sifted, measure out your sugar before sifting.
• 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

INSTRUCTIONS

• Preheat the oven to 350 degrees Fahrenheit.
• Line a square baking pan measuring 9 inches in diameter with parchment paper that has long edges. It is not required, but doing so will make it easier for you to lift out the brownies so that you may glaze and slice them afterward.
• Butter and sugar should be creamed together until frothy. The egg should be beaten in.
• After the egg has been completely mixed, the lemon juice should be beaten in. There is a good chance that the lemon juice will not be entirely incorporated at this point; this is just fine.
• The flour, baking powder, and salt should be mixed together using a whisk, and then added to the wet components. Continue mixing until there is no more dry flour present.
• Incorporate the diced strawberries in a gentle manner. Your pan should be filled with the mixture, and it should be spread out as evenly as possible. Please take your time because the dough is quite thick. In this particular task, I prefer to make use of a large offset spatula.
• Bake the cake for thirty to thirty-five minutes, or until the sides begin to turn brown and the center is set. The center of the toothpick will be damp, but it will not be wet when it is entered. Keep in mind that if you overbake these, they will become dry. Put on a rack to cool off.
• When you are ready to make the glaze, trim the strawberries and purée them in a small food processor. Proceed to obtain one tablespoon of puree by passing the purée through a tiny strainer. Sugar, puree, and lemon juice should be mixed together with a whisk until there are no lumps left. You might want to add a little bit extra sugar if your glaze is too thin. Add more lemon juice if it is too thick for your liking.
• After the blondies have cooled, spread the glaze over them. Before slicing, wait for the glaze to harden.