Raspberry Lemon Blondies (Printable)

Soft chewy blondies with fresh raspberries and zesty lemon glaze

# What You 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

# How-To Steps:

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

# Expert Tips:

01 -
  • The raspberries create little pockets of jammy sweetness in every bite
  • They are impossible to mess up and disappear faster than you can bake them
02 -
  • Overbaking is the enemy of good blondies, so pull them out when they still look slightly underdone
  • Let them cool completely in the pan or the glaze will melt right off and you'll have a sticky mess
03 -
  • Room temperature ingredients prevent the batter from separating
  • A slightly underbaked blondie firms up as it cools into perfection

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