Raspberry Lemon Blondies (Printer-friendly)
Soft, chewy blondies with fresh raspberries and bright lemon flavor, topped with zesty glaze. Perfect for summer gatherings.
# What You'll Need:
→ Blondie Base
01 - 1 cup unsalted butter, melted
02 - 1 1/4 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons pure vanilla extract
05 - Zest of 2 lemons
06 - 1/4 cup freshly squeezed lemon juice
07 - 2 cups all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt
10 - 1 cup fresh raspberries
→ Lemon Glaze
11 - 1 cup powdered sugar
12 - 2-3 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon finely grated lemon zest
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a large bowl, whisk together melted butter and granulated sugar until smooth. Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
03 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
04 - Gradually fold dry ingredients into the wet mixture until just incorporated. Do not overmix.
05 - Gently fold in fresh raspberries, being careful not to crush them.
06 - Spread batter evenly into prepared pan and smooth top. Bake for 28-32 minutes until edges are golden and a toothpick inserted in center comes out with moist crumbs.
07 - Allow blondies to cool completely in the pan on a wire rack.
08 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
09 - Drizzle glaze evenly over cooled blondies. Let set for at least 10 minutes, then cut into 16 squares.
# Expert Advice:
01 -
- The tart berries cut through the sweet blondie base in the most perfect way
- These come together faster than you can preheat your oven
02 -
- Overbaking is the enemy here so pull them when they still look slightly underdone
- Let these cool completely before adding the glaze or it will disappear into the warm blondies
03 -
- Room temperature ingredients prevent the lemon juice from curdling the eggs
- Use a light colored pan to prevent the edges from overbaking before the center sets