Description
Delightful and refreshing Raspberry Lemonade Blondie Squares, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry puree
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Combine the melted butter with brown and granulated sugars in a large bowl, mixing until smooth. Add eggs one at a time, mixing well each time, then stir in vanilla extract.
- Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the raspberry puree, lemon juice, and lemon zest until evenly distributed.
- Pour the batter into the prepared pan and bake for 25-30 minutes, testing for doneness with a toothpick.
- Cool for 15-20 minutes in the pan before cutting into squares and serving.
Notes
For a vegan option, substitute butter with coconut oil and use flax eggs. To ensure a light texture, avoid overmixing the batter.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 110mg
