9tablespoonsunsalted butter (127g or 4 and 1/2 oz) room temperature
2large eggs plus 1 egg yolk room temperature
1teaspoonvanilla extract
¼cupfresh lemon juice(2oz)
1cupfrozen raspberries(140g)
For the icing:
4fresh or thawed raspberries
1cuppowdered sugar(120g)
1tablespoonlemon juice plus more as needed for desired consistency
Instructions
To make the blondies:
Preheat oven to 350℉. Light coat a 8-inch square baking pan with vegetable cooking spray. Cut a length of parchment paper to fit the pan allowing the extra to come up to the top on opposite sides. Repeat by fitting another sheet in the opposite direction. Set aside.
Whisk the flour, baking powder and salt together in a small bowl. Set aside.
In a large mixing bowl combine the granulated sugar and lemon zest. Using an electric mixer blend until the lemon zest has broken down and the sugar is fragrant and bright yellow, about 4 to 5 minutes.
Add the butter to the lemon sugar. Beat until light and fluffy. Add the eggs and egg yolk one at a time mixing well after each addition. Pour in the vanilla extract and lemon juice. Blend on low just until incorporated. (The batter may appear broken, this is normal.) Scrape down the sides and bottom of the bowl with a spatula. Mix on low just until blended. Using a rubber spatula gently fold in the dry ingredients just until no steaks of flour remain. Don’t over-mix.
Using a rubber spatula gently fold in 3/4 of the frozen raspberries taking care not to over-mix as the pink color will bleed into the batter.
Spread the batter evenly in the prepared pan. Top with the remaining frozen raspberries. Bake for 40 to 50 minutes. A toothpick inserted into the center should come out with no wet batter. Moist crumbs are great.
Cool the blondies in the pan set over a wire rack for at least 30 minutes. Using the parchment sling, remove the blondies to a cutting board. Cut into squares as desired.
To make the icing:
Smash 3 or 4 raspberries through a fine mesh sieve set over a medium-small bowl. Discard the seeds and any remaining pulp.
Add the powdered sugar and lemon juice to the bowl and blend using a whisk or fork. Add more lemon juice or sugar until you reach the desired consistency. Drizzle the icing over the blondies. Spread with a spatula or spoon to cover. Allow the blondies to rest for a few minutes before serving.
Notes
Baking time may vary depending on how frozen the raspberries were when added to the batter.
Store leftovers in single layer in an airtight container at room temperature for up to 3 days or in the refrigerator for longer storage.
Blondies may be frozen well sealed in an airtight container for up to 3 months.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.