Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Baking Pan
Line a 9×9-inch baking dish with parchment paper, allowing some overhang for easy removal later.
Melt the Butter
In a medium saucepan, melt 1/2 cup of unsalted butter over low heat.
Mix in the Sugars
Once melted, remove the saucepan from the heat. Stir in 1 cup of granulated sugar and 1/2 cup of packed brown sugar until well combined.
Add Eggs and Vanilla
Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract.
Incorporate Dry Ingredients
In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Lemon Zest and Juice
Fold in the zest of 1 lemon and the juice of 1 lemon, mixing until evenly distributed.
Add Fresh Strawberries
Gently fold in 1 cup of chopped fresh strawberries, being careful not to overmix.
Transfer to Baking Dish
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake the Blondies
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Cut
Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares.
Notes
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Variations
Feel free to experiment with different fruits such as raspberries or blueberries if strawberries are not available.
Serving Suggestions
These blondies are delicious on their own, but can also be served with whipped cream or a scoop of vanilla ice cream for a special treat.
