Raspberry Lemon Blondies (Printable Version)

Soft, chewy blondies with fresh raspberries and lemon flavor, topped with zesty glaze

# 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, allowing overhang for easy removal.
02 - In a large bowl, whisk together melted butter and granulated sugar until smooth and creamy.
03 - Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until thoroughly combined.
04 - In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 - Gradually fold dry ingredients into wet mixture until just incorporated. Avoid overmixing to maintain texture.
06 - Gently fold in fresh raspberries, taking care not to crush them excessively.
07 - Transfer batter to prepared pan, spreading evenly and smoothing the top surface.
08 - Bake for 28-32 minutes until edges are lightly golden and a toothpick inserted in center shows moist crumbs.
09 - Allow blondies to cool completely in the pan on a wire rack before glazing.
10 - Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable consistency is achieved.
11 - Drizzle glaze evenly over cooled blondies. Let set for at least 10 minutes, then cut into 16 squares.

# Expert Tips:

01 -
  • The texture hits this perfect sweet spot between fudgy and cakey that keeps people reaching for just one more square
  • Fresh raspberries burst while baking creating these gorgeous streaks of red throughout each bar
  • That lemon glaze transforms something simple into something worthy of any bake sale or special occasion
02 -
  • Overbaking is the enemy here because those blondies continue cooking in the hot pan and we want them fudgy not dry
  • Fold those raspberries in as the absolute last step to prevent them from bleeding too much into your batter
  • The glaze should be thick enough to hold its shape but thin enough to pour easily so adjust with more juice or sugar as needed
03 -
  • Use room temperature ingredients for the smoothest batter that bakes most evenly
  • Line your pan completely with parchment for absolutely zero sticking drama

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