Description
These strawberry lemonade brownies are a chewy, vibrant summer dessert bursting with fresh lemon and real strawberries. Easy to make and perfect for gatherings, they feature a marbled strawberry swirl and optional tangy lemon glaze.
Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/4 cup (60ml) fresh lemon juice
- Zest from 1 large lemon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (100g) fresh strawberries, diced
- 2 tablespoons strawberry jam
- 1 teaspoon cornstarch
- 1 cup (120g) powdered sugar (for glaze, optional)
- 2–3 tablespoons fresh lemon juice (for glaze, optional)
- Lemon zest (for glaze, optional)
Instructions
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang on the sides. Preheat oven to 350°F (175°C).
- In a small bowl, combine diced strawberries, strawberry jam, and cornstarch. Stir gently to coat the berries.
- In a large microwave-safe bowl, melt the butter and let it cool for 2-3 minutes.
- Whisk in granulated sugar, eggs, lemon juice, and lemon zest into the cooled butter until smooth and glossy.
- Sift in flour, baking powder, and salt. Stir just until combined; do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Dollop spoonfuls of the strawberry mixture over the batter. Swirl gently with a knife or skewer to create a marbled effect.
- Bake for 27-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Remove from oven and let brownies cool in the pan on a wire rack for at least 1 hour.
- For the optional glaze: In a small bowl, whisk powdered sugar with 2-3 tablespoons lemon juice and a little lemon zest. Drizzle over cooled brownies.
- Use the parchment overhang to lift brownies out of the pan. Slice into 16 squares. Wipe your knife between cuts for clean slices.
Notes
For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter. Use fresh strawberries for best flavor, but thawed and blotted frozen berries work in a pinch. Let brownies cool completely before slicing for clean edges. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze unglazed brownies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 140
- Sugar: 14
- Sodium: 60
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Protein: 2
Keywords: strawberry lemonade brownies, summer dessert, lemon brownies, strawberry blondies, easy brownies, picnic dessert, potluck dessert, fruit brownies, lemon glaze, viral dessert