Raspberry Lemon Blondies (Print Version)

Soft, chewy bars with fresh raspberries and lemon, topped with zesty glaze

# What You Need:

→ Blondie Base

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→ Lemon Glaze

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# How-To:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a large bowl, whisk together the melted butter and granulated sugar until smooth.
03 - Add the eggs, vanilla extract, lemon zest, and lemon juice. Whisk until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Gradually fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
06 - Gently fold in the raspberries, being careful not to crush them too much.
07 - Spread the batter evenly into the prepared pan and smooth the top.
08 - Bake for 28-32 minutes, or until the edges are just golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
09 - Allow blondies to cool completely in the pan on a wire rack.
10 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable.
11 - Drizzle the glaze evenly over cooled blondies. Let set for at least 10 minutes, then cut into 16 squares and serve.

# Expert Advice:

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  • The tart raspberries cut through the sweet blondie base in the most perfect way
  • That lemon glaze transforms something simple into something that feels like a fancy bakery treat
  • They come together in one bowl with zero fuss, making them ideal for last minute company
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  • Overbaking is the enemy here, pull them out when they still look slightly underdone in the center
  • Let these cool completely before glazing or that beautiful topping will slide right off
  • Frozen raspberries work but add an extra 2 minutes to the baking time and do not thaw them first
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  • Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
  • Use the parchment paper overhang to lift the entire batch out before cutting for perfectly clean edges
  • The glaze should be thick like honey but pourable, add more powdered sugar or juice to reach that consistency

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